RiceEasy
Chicken and Egg Rice Bowl
Oyakodon is a classic Japanese bowl of simmered chicken and onions bound with soft egg over rice.
Prep 15minCook 15min2 servings
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Instructions
- 1
Cut chicken into bite-size pieces and slice onion.
- 2
Boil water, soy sauce, and mirin to make broth.
- 3
Add onion and chicken; simmer for 6 minutes.
- 4
Pour in half the beaten egg and wait 30 seconds.
- 5
Add remaining egg and cook gently for 30 more seconds.
- 6
Serve over rice with the savory broth.
Tips
Keep egg slightly runny for authentic texture.
Chicken thigh stays juicier than breast.
Nutrition (per serving)
Calories
520
kcal
Protein
29
g
Carbs
60
g
Fat
17
g
Adjust Servings
2servings
→
servings
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