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Oyakodon chicken and egg rice bowl topped with green onion and shredded nori

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Chicken and egg simmered together in a sweet-savoury dashi broth and served over rice with shredded nori and green onion — a 10-minute Japanese home classic.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 servings cooked Japanese rice
  • 250–300 g chicken thigh cut into bite-sized pieces
  • 1 onion sliced
  • 4 eggs
  • 200 ml dashi
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • shredded nori (kizami nori) to line the bowl
  • green onion sliced, to finish

Method
 

  1. Combine the dashi, soy sauce, mirin, and sugar in a wide frying pan. Bring to a simmer over medium heat. Add the sliced onion and cook for 3–4 minutes until softened.
  2. Add the chicken pieces in a single layer. Simmer over medium heat for 5–6 minutes, turning occasionally, until the chicken is cooked through.
  3. Beat the eggs lightly — leave some streaks of yolk and white. Pour about two-thirds of the egg over the chicken and onion. Cover with a lid and cook on medium-low for 1 minute. Pour the remaining egg over the top, cover, and cook for another 30 seconds. Turn off the heat while the egg is still slightly underdone.
  4. Add hot rice to each bowl. Top with a layer of shredded nori. Carefully slide the chicken and egg mixture over the top. Finish with sliced green onion. Serve immediately.