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Oyakodon (Chicken & Egg Rice Bowls)
A classic Japanese comfort dish where chicken thigh and softly-set egg are simmered together in a sweet-savoury dashi broth, then spooned over steaming rice. The name means 'parent and child' — a nod to the chicken and egg sharing the bowl. Quick, cheap and deeply satisfying.
Serves 4Prep 15 minCook 20 minChicken
Containsegg · gluten · soy · fish
Protein 24%Carbs 47%Fat 29%
About 788 kcal a serve — 46 g protein, 89 g carbs, 25 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
riceRinse the rice under cold water until it runs clear, then combine with the water in a saucepan. Bring to the boil, cover, reduce to the lowest heat and cook for 12 minutes. Remove from the heat and let it steam, still covered, for 10 minutes.
In the saucepanRice →
12 min + 10 min rest
Mix the sauce
sauceStir together the dashi stock, soy sauce, mirin and sugar until the sugar dissolves.
In the bowlSauce →
Simmer the onion and chicken
simmerPour the sauce into a wide frying pan and bring to a gentle simmer. Add the sliced onion and cook for 3 minutes until softening, then add the chicken pieces. Simmer for 7-8 minutes, turning occasionally, until the chicken is cooked through.
In the panSimmer →
10-11 min
Add the egg
eggPour the beaten eggs evenly over the simmering chicken. Cover and cook for 1-2 minutes until the egg is just set but still soft and glossy. Do not overcook — it should be silky.
In the panEgg →
1-2 min
Serve
serveDivide the rice between four deep bowls. Spoon the chicken and egg with plenty of broth over the top and scatter with sliced spring onions.
In the bowlServe →
Cook's noteFor a softer egg, add it in two stages — half first, cook briefly, then the rest for a marbled texture. A pinch of shichimi togarashi over the top is excellent.
Estimated per serve
788 kcal · 46 g protein · 89 g carbs · 25 g fatestimates, within ~10%
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