Chicken and Egg Rice Bowl (Oyakodon)
Japanese comfort food in one bowl: chicken and onion simmered in a sweet soy broth, then just set with soft egg and slid over steaming rice.
JapaneseFood
10 minPrep
15 minCook
25 minTotal
EasyDifficulty
Ingredients
Method
- Put the dashi, soy sauce, mirin and sugar in a small skillet and bring to a simmer.
- Add the onion and cook for 3 minutes until it softens.
- Lay the chicken in a single layer and simmer for 5–6 minutes, turning once, until cooked through.
- Lightly beat the eggs. A few streaks of white are fine.
- Pour two-thirds of the egg over the chicken in a circle, cover and cook for 1 minute. Add the rest, cover again and cook for 30–60 seconds, until just set but still soft.
- Spoon the rice into bowls, slide the chicken and egg on top with some of the broth, and garnish with scallion.
Tap an ingredient or step to tick it off as you cook.
Tips
- For neat portions, cook one serving at a time in a small pan.
- Take it off the heat while the egg still looks slightly underdone; it keeps cooking on the hot rice.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.