Savor 15-Minute Oyakodon: Flavorful Japanese Chicken & Egg Bowl

Name: Savor 15-Minute Oyakodon: Flavorful Japanese Chicken & Egg Bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces Chicken Thighs (skinless boneless can be substituted); 1 medium Onion (can use shallots for milder taste); 1 cup Chicken Stock/Dashi (vegetable stock works for vegetarian version); 2 tablespoons Soy Sauce (adjust to taste); 1 tablespoon Mirin (substitute honey or sugar if unavailable); 1 teaspoon Sugar (optional); 3 large Eggs (beaten lightly); 2 cups Cooked Rice (short-grain recommended); 2 tablespoons Green Onions (chopped); 1 teaspoon Sesame Oil; 1 sheet Nori (cut into strips); 1 teaspoon Togarashi (for a spicy kick)

Enjoy a warm, hearty meal with this 15-Minute Oyakodon, a delightful Japanese chicken and egg rice bowl.

🌍Japanese 🥗Vegetarian 🏷️Chicken rice bowl 🏷️Comfort food 🏷️Japanese chicken and egg bowl One-pan meal

🏷️

🏷️Oyakodon

🏷️Quick dinner

Total

15 min

Servings

2

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recipesbyjennifer · by Jennifer

Ingredients

2 pieces Chicken Thighs (skinless boneless can be substituted)
1 medium Onion (can use shallots for milder taste)
1 cup Chicken Stock/Dashi (vegetable stock works for vegetarian version)
2 tablespoons Soy Sauce (adjust to taste)
1 tablespoon Mirin (substitute honey or sugar if unavailable)
1 teaspoon Sugar (optional)optional
3 large Eggs (beaten lightly)
2 cups Cooked Rice (short-grain recommended)
2 tablespoons Green Onions (chopped)
1 teaspoon Sesame Oil
1 sheet Nori (cut into strips)
1 teaspoon Togarashi (for a spicy kick)

12 Ingredients

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Instructions

1
Combine chicken thighs, soy sauce, mirin, and sugar in a bowl. Let marinate for 5-10 minutes.
2
Gently beat the eggs in a bowl until well mixed.
3
In a pan over medium heat, bring the chicken stock to a boil. Add sliced onion and cook for 1 minute.
4
Incorporate the marinated chicken into the pan, cooking for 1-2 minutes on each side until nearly cooked through.
5
Pour the egg mixture evenly over the chicken and onions. Scramble until edges set but still creamy in the center, about 2 minutes.
6
Serve the chicken and egg mixture over warm rice, topped with optional garnishes.