Japanese Rice Bowl
A Japanese Rice Bowl, or "oyakodon," is the ultimate one-bowl comfort meal, combining tender chicken, silky eggs, and savory soy-based sauce over a bed of fluffy Japanese short-grain rice. This quick and easy recipe perfectly balances umami-rich soy sauce, mirin, and sake with a hint of sweetness, soaking into the soft onions and succulent chicken for a flavorful topping. The dish is beautifully finished with scallion garnish and optional nori strips for an added touch of authenticity. Ready in just 45 minutes, this hearty bowl is ideal for busy weeknights, offering a warm, satisfying taste of Japan in every bite. Perfect for fans of donburi-style dishes, this cozy and customizable recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice
- 2.5 cups Water
- 300 grams Boneless, skinless chicken thigh
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sake
- 1 tablespoon Sugar
- 1 medium-sized Onion
- 3 units Eggs
- 2 stalks Scallions (green onions)
- 1 sheet Nori seaweed (optional)
Instructions
Rinse the short-grain rice in cold water until the water runs clear, about 4–5 rinses. This removes excess starch.
Place the rinsed rice in a rice cooker or pot and add 2.5 cups of water. Cook according to the rice cooker instructions or on the stovetop. Once cooked, fluff the rice and set it aside.
While the rice cooks, prepare the toppings. Thinly slice the onion and chop the scallions into small pieces. Cut the nori sheet into thin strips for garnish, if using.
Cut the chicken thighs into bite-sized pieces, about 1 inch in size.
In a small bowl, combine soy sauce, mirin, sake, and sugar. Mix until the sugar dissolves to create the sauce.
In a medium-sized pan or skillet, heat the sliced onion over medium heat with 1/4 cup of water. Cover and cook for 2–3 minutes, until the onions soften.
Add the chicken pieces to the pan with the onions and pour the sauce over them. Cover and simmer over medium heat for 5–7 minutes or until the chicken is cooked through.
Crack the eggs into a bowl and lightly beat them. Slowly pour the beaten eggs over the chicken and onion mixture in the pan. Cover and cook for 1–2 minutes until the eggs are just set but still slightly runny.
To assemble, divide the cooked rice into two bowls. Spoon the chicken, onion, and egg mixture over the rice.
Garnish with chopped scallions and nori strips, if using. Serve immediately and enjoy your comforting Japanese rice bowl!
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 14.0 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
