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–+ servings
Japanese Chicken and Egg Rice Bowl

Savor the Comfort: Japanese Chicken and Egg Rice Bowl Recipe

Enjoy the heartwarming Japanese Chicken and Egg Rice Bowl, a comforting dish with chicken thighs in a rich dashi egg sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs Swap with chicken breast for a leaner option.
  • 3 tablespoons Soy Sauce Use tamari for a gluten-free version.
  • 1 tablespoon Vegetarian Oyster Sauce Hoisin sauce is a great alternative.
  • 1 teaspoon Black Pepper White pepper can be used for a milder taste.
  • 1 tablespoon Cornstarch Arrowroot powder is a suitable substitute.
For the Base
  • 1 small Onion Shallots can be used for a milder flavor.
  • 1 tablespoon Neutral Oil Avocado or canola oil works best.
  • 1 cup Dashi/Stock Chicken or vegetable stock can be substituted.
  • 2 tablespoons Mirin Replace with sugar and a splash of vinegar for a similar effect.
For the Finish
  • 4 Eggs Consider a vegan egg substitute if avoiding eggs.
  • 2 tablespoons Green Onion Can be omitted if unavailable.

Equipment

  • Non-stick pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine boneless chicken thighs, soy sauce, vegetarian oyster sauce, and black pepper. Sprinkle with cornstarch and let marinate for about 10 minutes.
  2. Heat a tablespoon of neutral oil in a large non-stick pan over medium-high heat. Add the marinated chicken and cook for 2–3 minutes on each side until golden brown. Transfer the chicken to a plate.
  3. In the same pan, add another splash of oil and sauté the sliced onion for 3–4 minutes until soft and fragrant.
  4. Pour in the dashi or stock, along with soy sauce and mirin. Bring to a gentle simmer and return the chicken to the pan. Let it simmer for about 4 minutes.
  5. Reduce the heat to low, and slowly pour in the beaten eggs around the chicken. Cover and cook for 1–2 minutes until the eggs are set.
  6. Spoon the chicken, egg, and sauce over a bed of rice. Garnish with green onions and enjoy your Oyakodon.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 186mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For a variation, add bell peppers or mushrooms during the sauté step for extra nutrition and flavor.

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