Japanese Oyakodon Chicken and Egg Rice Bowl
Oyakodon is a classic Japanese comfort bowl featuring tender chicken and silky half-set eggs simmered in a savory dashi-soy broth ladled over steamed Japanese short-grain rice. The name means parent and child in Japanese, referring to the chicken and egg cooked together.
Tender chicken and runny egg simmered in umami-rich dashi broth over fluffy Japanese rice.
Nutrition per serving
Ingredients
base
protein
liquid
seasoning
Instructions
Cook the Rice
Rinse the short-grain rice until the water runs nearly clear. Cook using a rice cooker or pot with a 1 to 1.1 water ratio. Allow it to steam for 10 minutes after cooking before fluffing with a rice paddle.
Prepare the Broth
Combine dashi stock, soy sauce, and mirin in a wide shallow skillet over medium heat. Bring to a gentle simmer and taste for seasoning balance. The broth should be savory with a slight sweetness.
Cook the Chicken
Add the chicken pieces to the simmering broth in a single layer. Cook for about 5 to 7 minutes flipping once until the chicken is fully cooked through and has absorbed the broth flavors.
Add Eggs and Serve
Pour the lightly beaten eggs evenly over the chicken in a circular motion. Cover the pan and cook for 90 seconds until the eggs are just barely set with a custardy texture. Spoon generously over bowls of hot rice and garnish with sliced scallions.
Substitutions
Common mistakes
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