Oyakodon (Japanese chicken and egg rice bowl)
Chicken and sweet onion simmered in a savory soy broth, then blanketed in soft egg and slid over rice, the coziest Japanese comfort bowl.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.68 a serving
- 680 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 cup sushi rice, rinsed
- ½ lb chicken breasts, cut into thin bite-size slices
- ½ yellow onion, thinly sliced
- ½ cup chicken broth
- 1 tbsp mirin
- 3 large eggs
- 2 green onions, sliced
From your pantry
- 1¼ cups water
- 2 tbsp soy sauce
- 1 tbsp sugar
Each serving has about 680 calories, 44 g protein, 96 g carbs and 11 g fat, and costs about $2.68 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No yellow onions? White onions or red onions work.
- No chicken broth? Vegetable broth or bone broth works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the rice and water in a small and bring it over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
once, cover, turn the heat to low and cook 15 minutes, then let it sit off the heat, covered, for 10 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 15 min
the chicken into thin bite-size pieces and the onion into thin half-moons, then wash your hands and board.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Bring the broth, soy sauce, mirin and sugar in a medium over medium heat.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Dolly’s tip: Chicken broth stands in for Japanese dashi here and tastes lovely.Add the onion and 3 minutes, until soft.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
Add the chicken in one layer and 5 to 6 minutes, turning once, until the biggest piece reads 165°F.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Beat the eggs lightly with a fork, just 10 strokes, so you can still see streaks of white and yolk.
Pour the eggs over the chicken in a slow circle, cover, and cook 1 to 2 minutes, until just set.
Medium heatTimer: 1 min 30 sec
Dolly’s tip: Turn the heat off the second the egg is set. It keeps cooking from the heat of the broth.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Spoon the rice into bowls, slide the chicken, egg and broth over the top, and scatter the green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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