Oyakodon
Experience the ultimate comfort food with **Oyakodon**, a classic Japanese rice bowl dish that combines tender chicken thighs, silky eggs, and caramelized onions simmered in a flavorful blend of dashi, soy sauce, mirin, and sugar. Served over a bed of warm, fluffy Japanese short-grain rice, this one-pan wonder delivers a perfect balance of savory and slightly sweet flavors in every bite. Ready in just 30 minutes, Oyakodon is the ideal meal for busy weeknights or a cozy dinner at home. Garnished with fresh green onions and a hint of shichimi togarashi (Japanese seven-spice) for a little kick, this hearty and wholesome dish is as nourishing as it is delicious. Whether you're a fan of Japanese cuisine or looking to try something new, Oyakodon is sure to become a household favorite.
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Recipe Information
Ingredients
- 300 g boneless, skinless chicken thighs
- 1 medium onion
- 250 ml dashi stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 4 eggs
- 600 g cooked Japanese short-grain rice
- 2 stalks green onions
- 1 tsp shichimi togarashi (Japanese seven-spice), optional
Instructions
Cut the chicken thighs into bite-sized pieces, about 2 cm cubes.
Peel and thinly slice the onion.
In a medium skillet or shallow saucepan, combine dashi, soy sauce, mirin, and sugar. Stir and bring to a gentle simmer over medium heat.
Add the sliced onion to the skillet and simmer for about 3-4 minutes until the onions become translucent.
Add the chicken pieces to the skillet in an even layer and cook for 6-8 minutes, or until the chicken is cooked through and tender.
While the chicken is cooking, beat the eggs in a bowl until the yolks and whites are just combined.
Once the chicken is cooked, lower the heat to medium-low and pour the beaten eggs evenly over the chicken and sauce.
Cover the skillet with a lid and cook for about 1-2 minutes, just until the eggs are half-cooked and still slightly runny.
Divide the cooked rice between two serving bowls.
Gently slide a spatula under the chicken and egg mixture and transfer it on top of the rice in each bowl.
Garnish with chopped green onions and sprinkle with shichimi togarashi if desired.
Serve immediately while hot and enjoy your comforting bowl of oyakodon.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.8 g | 69% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 2822 mg | 123% | |
| Total Carbohydrate | 224.8 g | 82% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 37.8 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1750 mg | 37% | |
*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.
