Japanese · easy
Oyakodon (Chicken and Egg Rice Bowl)
Chicken and onions simmered in a sweet dashi-soy broth, bound with soft-set eggs and served over rice. The name means 'parent and child.'
- 25 min
- Total
- 4
- Serves
- $11.50
- Est. cost
- 420
- Cal/serving
Dietary, as tagged
- Dairy-free
Parent noteOne of the mildest Japanese dishes — the custardy eggs over rice are universally loved by kids.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Chicken Thighs (bite-sized)1 1/4 lbs
- Eggs (lightly beaten)4
- Yellow Onion (sliced)1
- Dashi Granules (hondashi)1 tsp
- Soy Sauce3 tbsp
- Mirin2 tbsp
- Sugar1 tbsp
- Japanese Short Grain Rice2 cups
- Scallions2 stalks
Method
- 01
Combine dashi, soy sauce, mirin, and sugar in a shallow skillet. Bring to a simmer.
- 02
Add sliced onion and cook for 3 minutes until softened.
- 03
Add bite-sized chicken pieces and simmer for 6-8 minutes until cooked through.
- 04
Pour beaten eggs over the chicken in a circular motion. Cover and cook 1-2 minutes until eggs are just set but still custardy.
- 05
Slide the mixture over bowls of hot rice. Garnish with scallions and nori strips.
- 420
- Calories
- 34g
- Protein
- 44g
- Carbs
- 12g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
