Japanese

Oyakodon Chicken and Egg Rice Bowl

Name: Oyakodon Chicken and Egg Rice Bowl
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.25 lb boneless skinless chicken thighs; 6 large eggs; 1 onion; 1.5 cups dashi stock; 1/4 cup soy sauce; 2 tbsp sugar; 5 cups cooked white rice; 3 scallions

Yuki @yuki_1993

Oyakodon Chicken and Egg Rice Bowl is Japanese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Medium Dairy free

Ingredients

Serves

The quantities follow this count.

1.25 lb boneless skinless chicken thighs
6 large eggs
1 onion
1.5 cups dashi stock
1/4 cup soy sauce
2 tbsp sugar
5 cups cooked white rice
3 scallions

How to cook it

Bring the dashi, soy sauce, and sugar to a simmer in a wide skillet.
Add the sliced onion and cook until softened, about 4 minutes.
Add the bite-size chicken pieces and simmer until cooked through, about 7 minutes.
Beat the eggs lightly and pour them over the chicken in a swirl.
Cover and cook until the eggs are just set but still soft, about 2 minutes.
Slide each portion over a bowl of warm rice and top with scallions.

Watch how to cook Oyakodon Chicken and Egg Rice Bowl

Someone making it start to finish, so you can see what the steps look like.

How to Make Delicious Oyakodon at Home 親子丼 Play the video

Serve it with

A Japanese dinner is a plate rather than a single dish. These are the courses that normally sit beside Oyakodon Chicken and Egg Rice Bowl, read from the same composition Dinejot builds a real meal from.

Something to sip
- Asari no Osuimono (Clear Clam Soup)
  
  15 min
The cooked vegetable
- Agedashi Tofu (Fried Tofu in Dashi Sauce)
  
  20 min
What it is eaten with
- Genmai Gohan (Steamed Brown Rice)
  
  45 min
The sharp little thing
- Beni Shoga (Red Pickled Ginger)
  
  2 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Oyakodon Chicken and Egg Rice Bowl carries gluten, eggs, soy, and fish. It is free of the remaining 6 allergens on that list.

Every tracked allergen in Oyakodon Chicken and Egg Rice Bowl
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Asa Sarada (Morning Cabbage and Corn Salad)
Shellfish	No
Eggs	Yes	Asa Sarada (Morning Cabbage and Corn Salad)
Soy	Yes	Asa Sarada (Morning Cabbage and Corn Salad)
Fish	Yes	Asa Sarada (Morning Cabbage and Corn Salad)
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 480 kcal
Protein: 32 g
Carbs: 62 g
Fat: 12 g
Fiber: 1 g
Sugar: 8 g
Sodium: 780 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Oyakodon Chicken and Egg Rice Bowl takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.