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Japanese Chicken and Egg Rice

Savory Japanese Chicken and Egg Rice for Quick Comfort

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Enjoy a warm bowl of Japanese Chicken and Egg Rice, a comforting dish that’s quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 2 cups Steamed Rice Use short-grain rice for authenticity.
For the Chicken and Eggs
  • 300 grams Chicken Thigh Substitute with chicken breast for leaner option.
  • 0.5 medium Onion Use shallots for a milder flavor.
  • 3 medium Eggs
For the Savory Sauce
  • 3 tablespoons Soy Sauce Use tamari for gluten-free version.
  • 2 tablespoons Mirin Substitute with a mixture of water and sugar (1:1).
  • 0.5 cup Water
  • 1 tablespoon Sugar Brown sugar can be used for deeper flavor.
  • 1 teaspoon Hondashi Can replace with vegetable broth for vegetarian option.
For Garnishing
  • 2 tablespoons Green Onion Chopped for garnish.

Equipment

  • Skillet
  • small bowl

Method
 

Preparation
  1. Start by preparing the ingredients for your Oyakodon. Thinly slice half an onion and cut chicken thighs into bite-sized pieces. For garnish, chop the green onion and set it aside.
  2. In a small bowl, crack three medium-sized eggs and whisk them until fully combined. Set aside.
Cooking
  1. Combine soy sauce, mirin, water, sugar, and hondashi in a skillet over medium heat. Stir gently and simmer for about 2-3 minutes.
  2. Add the sliced onion to the simmering sauce and cook for about 4-5 minutes until translucent.
  3. Stir in chicken pieces and cook for about 6-7 minutes until fully cooked.
  4. Slowly pour the beaten eggs over the mixture, cover, and simmer on low heat for about 2 minutes.
  5. Divide steamed rice into bowls and spoon the chicken and egg mixture over the rice. Garnish with green onion.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 28gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Keep an eye on the eggs while cooking to prevent overcooking, ensuring they remain soft and creamy.

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