Oyakodon (Chicken and Egg Rice Bowl)

Name: Oyakodon (Chicken and Egg Rice Bowl)
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 servings white rice (cooked, warm); 100 g (3.5 oz) chicken breast; 1/2 onion; 2 eggs; 10 pieces mitsuba / Japanese parsley; a dash grilled seaweed; 1-1/2 tbsp Kikkoman Soy Sauce; 1 tbsp mirin; 1 tsp sugar; 1/3 cup dashi / bonito broth

Traditional Japanese rice bowl dish featuring scrambled eggs and chicken simmered in a savory broth served over warm rice

🌍Japanese 🏷️Traditional 🏷️Oyakodon 🏷️Chicken 🏷️Eggs 🏷️Rice bowl

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Kikkoman Corporation

Ingredients

2 servings white rice (cooked, warm)
100 g (3.5 oz) chicken breast
1/2 onion
2 eggs
10 pieces mitsuba / Japanese parsley
a dash grilled seaweed
1-1/2 tbsp Kikkoman Soy Sauce
1 tbsp mirin
1 tsp sugar
1/3 cup dashi / bonito broth

10 Ingredients

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Instructions

1
Cut chicken into bite size pieces. Slice onions into long strips.
2
Heat (A) in a fry pan. Add in (1) and cover. Once boiling, lower heat and simmer for 7-8 min.
3
Beat the eggs and pour in. Sprinkle in 3 cm (1 in) pieces of mitsuba. Cover and turn off heat for loosely cooked eggs.
4
Fill each bowl with some rice. Pour on (3) and garnish with fine slices of seaweed.