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Spicy Japanese Chicken and Egg Rice Bowl Recipe

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5 from 22 reviews

Oyakodon is a classic Japanese chicken and egg rice bowl featuring tender chicken thighs simmered with onions in a savory dashi-based sauce, topped with softly cooked eggs and fresh mitsuba, served over steamed Japanese short-grain rice. This comforting dish balances rich flavors and a delightful texture, perfect for a quick and satisfying meal.

Ingredients

Main Ingredients

  • ½ onion (4 oz, 113 g; peeled)
  • 10 oz boneless, skinless chicken thighs
  • 1 Tbsp sake
  • 3-4 large eggs (50 g each w/o shell; at room temperature)

Seasonings

  • ½ cup dashi (Japanese soup stock)
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 tsp sugar

For Serving

  • 2 servings cooked Japanese short-grain rice (approximately 3⅓ cups, 500 g cooked)
  • 4 sprigs mitsuba (Japanese parsley) or green onion/scallion
  • Shichimi togarashi (Japanese seven spice) – optional
  • Japanese sansho pepper – optional

Instructions

  1. Prepare the Seasonings: Combine ½ cup dashi, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a bowl or liquid measuring cup. Stir until the sugar dissolves completely.
  2. Slice and Chop Ingredients: Slice ½ onion lengthwise into ¼ inch (6 mm) wide strips. Chop 4 sprigs of mitsuba into ½ inch (1.3 cm) pieces. Trim fat from chicken thighs and cut into ¾–1 inch (2–2.5 cm) squares using sogigiri technique for even thickness and better flavor absorption.
  3. Marinate Chicken: Transfer chicken pieces to a bowl or tray, sprinkle with 1 Tbsp sake, and set aside for 5 minutes to marinate.
  4. Prepare Eggs: Crack 3-4 large eggs into a bowl. Using chopsticks, gently lift and cut the egg whites into smaller clumps 5-6 times without fully beating, aiming for a marbled mixture of whites and yolks.
  5. Cook Onion and Chicken: In a medium frying pan with stove off, add sliced onions in a single layer. Pour the seasoning mixture over onions to just cover them. Turn heat to medium and bring to a simmer. Add chicken evenly on top, reduce heat to medium-low, and cook uncovered for 5 minutes flipping chicken halfway, until chicken is cooked and onions tender.
  6. Add Eggs in Two Stages: Increase heat to medium; when simmering, drizzle two-thirds of the egg mixture in a circular pattern over chicken and onions, avoiding edges. Cook gently until eggs are just set but still runny. Add remaining one-third of eggs around center and edges, top with chopped mitsuba, and cook on medium-low until eggs reach desired doneness, keeping yolks soft and runny for authentic texture.
  7. Serve: Spoon steamed Japanese short-grain rice into bowls. Slide the cooked chicken and egg mixture over the rice. Drizzle with pan sauce and optionally sprinkle with shichimi togarashi and sansho pepper for added spice and aroma.

Notes

  • For vegan or vegetarian options, substitute chicken with plant-based meat and eggs with a commercial egg replacer such as JUST Egg.
  • If sake is unavailable, you can substitute with Chinese rice wine, dry sherry, or omit it entirely.
  • Maintaining medium to medium-low heat prevents overcooking eggs and helps achieve the desired runny texture.
  • Using an oyakodon pan or small frying pan facilitates cooking individual servings and easier serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

Nutrition

Find it online: https://mcloo.com/spicy-japanese-chicken-and-egg-rice-bowl-recipe/