Oyakodon Chicken Egg Bowl is a Japanese comfort dish that brings the delightful flavors of tender chicken and creamy eggs together over rice. This dish is not only comforting but also incredibly quick to prepare, making it perfect for busy weeknights. Whether you’re familiar with the traditional oyakodon dish or trying it for the first time, you’re in for a treat. Let’s dive into the world of this easy oyakodon recipe!
Why You’ll Love This Oyakodon Chicken Egg Bowl
This Oyakodon Chicken Egg Bowl is a mouthwatering meal that offers numerous benefits. Here’s why you’ll love it:
- Quick to prepare in just 15 minutes, making it perfect for a quick weeknight meal.
- Uses common ingredients, so you can whip it up without a special trip to the grocery store.
- Rich in protein from chicken and eggs, making it a healthy dinner choice.
- Comforting flavors that remind you of home-cooked meals.
- Customizable with various toppings and side dishes, enhancing the experience.
- Easy to make oyakodon recipe that even novice cooks can master!
This Japanese chicken egg bowl is not only satisfying but also gluten-free, making it suitable for various dietary preferences!
Ingredients for Oyakodon Chicken Egg Bowl
Gather these items:
- ¼ onion
- 1 green onion/scallion
- 5 oz boneless, skinless chicken thigh
- 2 large eggs
- ⅓ cup water
- ½ tsp dashi powder
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp sugar
- 1 serving cooked Japanese short-grain rice
- shichimi togarashi (optional)
How to Make Oyakodon Chicken Egg Bowl Step-by-Step
- Step 1: Gather all the ingredients to ensure a smooth cooking process.
- Step 2: Slice ¼ onion into thin strips.
- Step 3: Chop 1 green onion/scallion diagonally, keeping the green and white parts separate.
- Step 4: Cube 5 oz boneless, skinless chicken thigh into bite-sized pieces.
- Step 5: Beat 2 large eggs in a small bowl.
- Step 6: Combine in a cold pot ⅓ cup water, ½ tsp dashi powder, 1 Tbsp soy sauce, and 1 Tbsp mirin.
- Step 7: Stir in 1 tsp sugar, the onion slices, and the white part of the green onion.
- Step 8: Layer the chicken pieces evenly over the onion in a single layer and turn the heat to medium-high.
- Step 9: Cover with a lid and cook for 3 minutes.
- Step 10: Flip the chicken to cook the other side, adding 1–2 Tbsp water if necessary.
- Step 11: Cover again and cook for an additional 1–2 minutes, then reduce heat to medium.
- Step 12: Drizzle the beaten egg in a spiral pattern over the chicken and onion mix.
- Step 13: Cook until the egg just sets, then turn off the heat.
- Step 14: Serve 1 portion of cooked Japanese short-grain rice in a donburi bowl, pouring the oyakodon over it.
- Step 15: Enjoy immediately, and sprinkle with shichimi togarashi if desired.
Pro Tips for the Perfect Oyakodon Chicken Egg Bowl
Keep these in mind:
- Use fresh ingredients for the best flavor in your Oyakodon.
- Adjust the seasoning to your taste; you can add more soy sauce or mirin for a richer flavor.
- For a spicier kick, use shichimi togarashi as a topping.
Cooking this dish stovetop allows you to keep an eye on the chicken and eggs for optimal texture!
Best Ways to Serve Oyakodon Chicken Egg Bowl
Here are some ideas to elevate your meal:
- Pair it with a side of pickled vegetables for a refreshing contrast.
- Serve with miso soup for a complete Japanese dining experience.
- Top with additional green onions or a sprinkle of sesame seeds for extra flavor.
How to Store and Reheat Oyakodon Chicken Egg Bowl
If you have leftovers, store them in an airtight container in the refrigerator. To reheat, gently warm in a microwave or stovetop, adding a splash of water if needed to maintain moisture. This dish is perfect for meal prep, allowing you to enjoy a quick oyakodon meal throughout the week!
Frequently Asked Questions About Oyakodon Chicken Egg Bowl
What’s the secret to perfect Oyakodon Chicken Egg Bowl?
The secret lies in using quality ingredients and cooking the chicken just right to keep it juicy while ensuring the eggs are creamy but not overcooked. This balance is what makes the dish a true delight!
Can I make Oyakodon Chicken Egg Bowl ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just cook the eggs fresh before serving to maintain their texture and flavor, making it an easy weeknight dinner option!
How do I avoid common mistakes with Oyakodon Chicken Egg Bowl?
To avoid overcooking the eggs, keep an eye on them as they set. Also, ensure that the chicken is cooked evenly by layering it properly in the pot.
Variations of Oyakodon Chicken Egg Bowl You Can Try
There are many exciting variations you can explore:
- Add vegetables like mushrooms, spinach, or carrots for a nutritious boost.
- Swap the chicken for tofu or shrimp for a vegetarian or seafood twist.
- Experiment with sauces by incorporating teriyaki or a spicy chili sauce for a different flavor profile.
Oyakodon is versatile, allowing you to create your unique spin on this traditional dish!
For more information on the health benefits of onions, check out this article.
For a delicious dessert to complement your meal, consider making pistachio pavlova.
Print
Oyakodon Chicken Egg Bowl: 15-Minute Comfort Food
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Enjoy the delightful flavors of Easy Oyakodon, a comforting chicken and egg bowl that’s quick and satisfying.
Ingredients
- ¼ onion
- 1 green onion/scallion
- 5 oz boneless, skinless chicken thigh
- 2 large eggs
- ⅓ cup water
- ½ tsp dashi powder
- 1 Tbsp soy sauce
- 1 Tbsp mirin
- 1 tsp sugar
- 1 serving cooked Japanese short-grain rice
- shichimi togarashi (optional)
Instructions
- Gather all the ingredients to ensure a smooth cooking process.
- Slice ¼ onion into thin strips.
- Chop 1 green onion/scallion diagonally, keeping the green and white parts separate.
- Cube 5 oz boneless, skinless chicken thigh into bite-sized pieces.
- Beat 2 large eggs in a small bowl.
- Combine in a cold pot ⅓ cup water, ½ tsp dashi powder, 1 Tbsp soy sauce, and 1 Tbsp mirin.
- Stir in 1 tsp sugar, the onion slices, and the white part of the green onion.
- Layer the chicken pieces evenly over the onion in a single layer and turn the heat to medium-high.
- Cover with a lid and cook for 3 minutes.
- Flip the chicken to cook the other side, adding 1–2 Tbsp water if necessary.
- Cover again and cook for an additional 1–2 minutes, then reduce heat to medium.
- Drizzle the beaten egg in a spiral pattern over the chicken and onion mix.
- Cook until the egg just sets, then turn off the heat.
- Serve 1 portion of cooked Japanese short-grain rice in a donburi bowl, pouring the oyakodon over it.
- Enjoy immediately, and sprinkle with shichimi togarashi if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 300 mg
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