Japanese Chicken and Egg Rice Bowl (Oyakodon)

Japanese Chicken and Egg Rice Bowl (Oyakodon) Recipe made of tender chicken, eggs, and flavorful dashi sauce served over steamed rice this comforting dish serves 2 and takes about 25 minutes to prepare, making it a quick and delicious meal.

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🧡 Why You’ll Love This Japanese Chicken and Egg Rice Bowl (Oyakodon) Recipe:

Quick and Easy: Perfect for weeknight dinners, ready in just 30 minutes.
Authentic Flavor: A true taste of Japanese comfort food in your own kitchen.
Nutritious and Balanced: Packed with protein, healthy fats, and carbohydrates in one bowl.
Family-Friendly: A dish loved by both kids and adults alike.
Minimal Cleanup: One pan and one bowl make this a mess-free option.

❓ What Is Japanese Chicken and Egg Rice Bowl (Oyakodon) Recipe?

Japanese Chicken and Egg Rice Bowl (Oyakodon) Recipe is a traditional Japanese dish made with simmered chicken, onions, and eggs in a savory sauce served over rice. Oyakodon, meaning “parent and child,” refers to the combination of chicken and egg.

🍗 Ingredients:

1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
4 large eggs
1 medium onion, thinly sliced
2 cups dashi (Japanese soup stock)
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
2 cups steamed white rice
2 tbsp chopped green onions (optional)
2 tbsp roasted nuts (optional)

🍛 Instructions:

In a large skillet or shallow pan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
Add sliced onions and chicken pieces to the simmering sauce. Cover and cook for 8–10 minutes until the chicken is cooked through and tender.
Lightly beat the eggs in a bowl. Slowly drizzle the beaten eggs over the chicken mixture, covering the pan again.
Cook for 2–3 minutes until the eggs are just set but still slightly runny.
Place steamed rice in serving bowls. Spoon the chicken, egg, and sauce mixture over the rice.
Sprinkle chopped green onions and roasted nuts on top for added texture and flavor. Serve hot and enjoy!

📍 Recipe Tips

Choose the Right Chicken: Use boneless chicken thighs for a juicier, more flavorful result compared to chicken breast. The extra fat in the thighs enhances the overall richness of the dish.
Slice Onions Evenly: Thinly slice the onions to ensure they cook evenly and blend seamlessly with the savory sauce, adding sweetness and depth to the dish.
Handle Eggs with Care: Lightly beat the eggs to maintain a marbled texture in the final dish. Avoid overbeating, as this can result in a uniform, scrambled egg appearance rather than the traditional silky texture.
Substitute Ingredients Wisely: If dashi isn’t available, use chicken broth or water mixed with a bit of soy sauce for a flavorful substitute. The umami flavor is crucial to replicating the authentic taste of Oyakodon.
Add Spice for Variety: For those who enjoy a bit of heat, sprinkle a pinch of chili flakes or drizzle with spicy sesame oil just before serving. This adds a subtle kick without overpowering the traditional flavors.

🥗 What To Serve With Japanese Chicken and Egg Rice Bowl?

Serve Japanese Chicken and Egg Rice Bowl (Oyakodon) with miso soup, a side of pickled vegetables, or a green salad for a complete meal for dessert, consider mochi or matcha ice cream to enhance the Japanese culinary experience.

🎚 How To Store Leftover Japanese Chicken and Egg Rice Bowl?

Refrigerator: Store leftover japanese chicken and egg rice bowl in an airtight container in the refrigerator for up to 2 days. Keep the rice and chicken mixture separate if possible to maintain the best texture.
Freezing: Freeze the chicken and egg mixture (without the rice) in a freezer-safe container for up to 1 month. Reheat and serve over freshly steamed rice for the best flavor.

🥵 How To Reheat Leftover Japanese Chicken and Egg Rice Bowl?

In The Microwave: Place leftover japanese chicken and egg rice bowl in a microwave-safe dish cover loosely and heat for 2–3 minutes stirring halfway through, until hot.
In The Stovetop: Reheat leftover japanese chicken and egg rice bowl in a skillet over low heat, adding a splash of water or dashi to prevent drying out for up 3-4 minutes. Serve over freshly steamed rice.

FAQs

What is the origin of Japanese Chicken and Egg Rice Bowl?

Japanese Chicken and Egg Rice Bowl (Oyakodon) originated in Japan during the late 19th century. The dish’s name, “Oyakodon,” translates to “parent and child bowl,” symbolizing the use of chicken (parent) and egg (child) in the recipe.

Can I make Japanese Chicken and Egg Rice Bowl with chicken breast?

Yes, you can use chicken breast for Japanese Chicken and Egg Rice Bowl, but boneless chicken thighs are preferred for their juicier and more tender texture. If using chicken breast, be careful not to overcook it, as it can become dry.

What type of rice is best for Japanese Chicken and Egg Rice Bowl?

Short-grain Japanese rice or sushi rice is ideal for Japanese Chicken and Egg Rice Bowl. Its slightly sticky texture complements the soft egg and chicken mixture. Long-grain rice can be used but will provide a different texture.

How do I ensure the eggs in Japanese Chicken and Egg Rice Bowl are perfectly cooked?

To achieve the perfect texture, lightly beat the eggs and pour them over the chicken and onion mixture in the pan. Cover and cook on low heat for 1-2 minutes until the eggs are just set but still slightly runny.

Is Japanese Chicken and Egg Rice Bowl healthy?

Yes, Japanese Chicken and Egg Rice Bowl is a balanced meal with protein from chicken and eggs, carbohydrates from rice, and nutrients from onions and other optional vegetables. The dish is relatively low in fat, especially if you use chicken breast.

What are common garnishes for Japanese Chicken and Egg Rice Bowl?

Common garnishes include sliced green onions, shredded nori (seaweed), sesame seeds, or toasted nuts. These toppings add flavor and texture to Japanese Chicken and Egg Rice Bowl.

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Nutrition Facts

Serving Size: 1 Serving

Calories: 361
Protein: 25 g
Carbohydrates: 38 g
Fat: 10 g
Sodium: 800 mg
Fiber: 1 g