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15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

Quick and Comforting 15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

Enjoy the comforting flavors of 15-Minute Oyakodon, a delicious Japanese chicken and egg rice bowl perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Broth
  • 1 pound Boneless Skinless Chicken Thigh Chicken breast can be substituted for a lighter option.
  • 1 tablespoon Sake Can substitute with white wine or omit for non-alcoholic.
  • 1 teaspoon Salt Adjust to taste based on dietary needs.
  • 1 teaspoon White Pepper Can be replaced with black pepper.
  • 2 cups Dashi Japanese Soup Stock Substitute with chicken broth or vegetable stock if unavailable.
  • 2 tablespoons Soy Sauce Low-sodium soy sauce is a healthier choice.
  • 1 tablespoon Mirin Use sugar water (1:1 ratio) or omit if unavailable.
  • 1 teaspoon Sugar Can reduce quantity or substitute with honey.
For the Egg and Toppings
  • 2 Eggs Fresh eggs enhance flavor.
  • 1 medium Yellow Onion Shallots may be used for more flavor.
  • 2 tablespoons Green Onion Can substitute with chives.
  • 1 tablespoon Sesame Seeds Optional but recommended for texture.
  • 1 teaspoon Togarashi Use chili flakes as an alternative.
For Serving
  • 2 cups Cooked White Rice Short-grain rice is traditional.

Equipment

  • Frying pan
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. Combine the boneless skinless chicken thigh, sake, salt, and white pepper in a medium bowl. Let it marinate for about 10 minutes.
  2. In a separate bowl, whisk together the dashi, soy sauce, mirin, and sugar until fully dissolved.
  3. Crack the fresh eggs into a bowl and gently swirl the yolks until just combined.
  4. In a medium frying pan over medium heat, add oil and sauté the sliced yellow onion until fragrant and translucent, about 1-2 minutes.
  5. Add the marinated chicken to the pan and cook for approximately 5 minutes, flipping halfway through.
  6. Pour the egg mixture over the cooked chicken, gently scrambling until just set but still slightly runny.
  7. Scoop cooked white rice into bowls, top with the chicken and egg mixture, and garnish with sliced green onion, sesame seeds, and togarashi.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 75gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 280mgSodium: 900mgPotassium: 550mgFiber: 1gSugar: 4gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for enhanced flavor. Avoid overcooking the eggs.

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