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15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 servings
Calories 600
A quick and delicious Japanese chicken and egg rice bowl that can be made in just 15 minutes!

Ingredients

Main Ingredients

  • 1 thigh boneless skinless chicken (cut into small pieces)
  • 1/2 tablespoon sake
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup dashi Japanese soup stock
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sugar
  • 1 cup cooked white rice
  • Green onion
  • Sesame seeds
  • Togarashi

Instructions 

  • Marinate the chicken with sake, salt, and white pepper for 10 minutes.
  • Mix dashi, soy sauce, mirin, and sugar in a bowl until dissolved.
  • Gently mix the eggs to create a marbled pattern.
  • Cook onions and dashi mixture in a pan for 1-2 minutes.
  • Add chicken and cook for 5 minutes until no longer pink.
  • Pour in eggs, scramble gently, and serve over rice with garnishes.

Notes

For extra flavor, add more toppings like nori or pickled vegetables.
Calories: 600kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: Chicken