Oyakodon (Chicken and Egg Rice Bowl)

Name: Oyakodon (Chicken and Egg Rice Bowl)
Prep time: 7 min
Cook time: 8 min
Total time: 7 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 eggs; 2 skinless chicken thighs; 0.5 onion; 0.5 cup dashi stock; 1 tbsp mirin; 1 tsp low sodium soy sauce; 1 tsp sugar; scallions; rice

7 mins prepServes 2

One of my go-to meals when I’m craving Japanese food. The best thing about this recipe is it’s pretty low effort and can be made in about 10-15 minutes.

2 servings

Checkout experience

Shop ingredients

Instructions

Chop onion, place in pan with dashi stock, mirin, sugar, soy sauce, cook for 1 min. Cut chicken into strips, add to pan and distribute evenly, mix until fully cooked. Start stirring the eggs (don’t mix—you want to keep the yolk and egg white semi separated, not like scrambled eggs). Pour half of the eggs evenly, cover 1 min. After 1 minute pour the rest evenly and add scallions, cook 1 min. Serve over rice, enjoy!

View original recipe

Oyakodon (Chicken and Egg Rice Bowl)

What you need

Instructions

More recipes

Uni Mentaiko Udon

Taiwanese-Style Oxtail Stew

High Protein Chicken Oyakodon

High Protein Wonton Noodle Soup

High Protein Banana Milk Coffee

Tuna Kimbap Roll

Cheesy Miso Oatmeal with Caramelized Onion

High Protein Zha Jiang Mian (Beijing-Style Noodles)

Hainanese Chicken Rice

Blueberry Lemon Waffles

Vietnamese Braised Chicken (Ga Kho)

Vietnamese Pork and Shrimp Noodle Soup (Hu Tieu)