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EasyMain coursesmeatCC0 1.0 Universal
Classic Japanese Oyakodon (Simmered Chicken, Scallions, and Soft-Cooked Egg Rice Bowl)
Japan's supreme comfort donburi bowl: juicy chicken thighs and sweet onions gently simmered in a savory dashi-shoyu broth, enrobed in a golden swirl of soft-set eggs over steaming short-grain rice.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Boneless skinless chicken thighs, cut into bite-sized pieces400 g
- Large eggs, lightly beaten (leaving visible yolk and white streaks)6 pc
- Yellow onion, thinly sliced1 pc
- Dashi stock250 ml
- Japanese soy sauce4 tbsp
- Mirin3 tbsp
- Steamed hot Japanese short-grain rice for serving600 g
- Scallions, thinly sliced on diagonal2 pc
Preparation Steps
1
Bring dashi, soy sauce, mirin, and sliced onions to a simmer in a small skillet over medium heat.
3 min timer
2
Nestle chicken pieces in a single layer; simmer over medium-low heat for 5-6 minutes until cooked through.
6 min timer
3
Drizzle two-thirds of beaten eggs in a circular motion over chicken; cover and cook 1 minute until soft-set.
1 min timer
4
Pour in remaining egg and scallions, cover, remove from heat after 20 seconds; slide velvety mixture directly over hot rice.
1 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
530
Protein
36g
Carbohydrates
62g
Fat
14g
Allergens
EggssoyaGlutenFish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
