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

Discover how to make a quick and easy Oyakodon (Japanese Chicken and Egg Rice Bowl) in just 15 minutes! This simple recipe features tender chicken thighs simmered in a flavorful mixture of soy sauce, mirin, and chicken stock, topped with softly scrambled eggs. Perfect for busy weeknights, this dish is served over fluffy cooked rice and can be garnished with green onions, sesame oil, or nori for added flavor. Learn how to create this comforting Japanese classic that’s not only delicious but also a great way to introduce Japanese cuisine into your home cooking repertoire!

Ingredients

• 150 g skinless, boneless chicken thighs, cut into small pieces
• ½ medium onion, sliced
• ½ cup chicken stock or dashi
• 1 tablespoon soy sauce (or more to taste)
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 large eggs
• 1½ cups cooked rice (for serving)
• Optional garnishes: sliced green onion, sesame oil, nori, and/or togarashi

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, mirin, and sugar. Set aside for 5-10 minutes to allow the flavors to meld while you prepare the other ingredients.
2. Prepare the Egg Mixture: Crack the eggs into a bowl and gently beat them with chopsticks, making sure the yolks are broken but still slightly visible with the whites.
3. Cook the Onions and Chicken: In a small pan, bring the chicken stock or dashi to a boil over medium heat. Add the sliced onion and sauté for about 1 minute until aromatic. Then, add the marinated chicken mixture and cook for 1-2 minutes on each side until the chicken is nearly cooked through.
4. Add the Eggs: Once the chicken is almost done, pour the lightly beaten egg mixture evenly over the chicken and onions. Let it cook for a few seconds until the edges of the eggs begin to set.
5. Scramble the Eggs: Lightly scramble the eggs in the pan and continue to cook for a few more seconds until the eggs are still slightly runny; the residual heat will finish cooking them.
6. Serve: Scoop the chicken and egg mixture over bowls of warm cooked rice. Garnish with optional toppings like sliced green onion, a drizzle of sesame oil, nori strips, and/or togarashi. Enjoy your delicious and comforting Oyakodon!