Chicken Egg Rice Bowl Oyako Don

Experience the cozy, comforting flavors of Japan with Chicken Egg Rice Bowl Oyako Don, a one-pot wonder that’s both hearty and easy to make. This classic Japanese dish, whose name translates to "parent and child bowl," pairs tender, bite-sized pieces of chicken with soft-cooked eggs nestled in a savory-sweet broth of dashi, soy sauce, and mirin. The addition of caramelized onions deepens the flavor, while the delicate egg mixture brings a creamy, melt-in-your-mouth texture to the dish. Served over a bed of steaming white rice and finished with optional garnishes like green onions and a dash of shichimi togarashi for a spicy kick, Oyako Don is a satisfying meal you can whip up in just 30 minutes. Perfect for weeknight dinners or when you’re craving authentic Japanese flavors, this comforting bowl is sure to become a household favorite!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 300 grams Boneless, skinless chicken thighs
• 1 medium Onion
• 4 Eggs
• 4 tablespoons Soy sauce
• 4 tablespoons Mirin
• 1 cup Dashi stock
• 1 tablespoon Granulated sugar
• 4 cups Cooked rice
• 2 stalks Green onions (optional, for garnish)
• 0.5 teaspoon Shichimi togarashi (optional, for garnish)

Directions

Step 1

Slice the boneless chicken thighs into bite-sized pieces.

Step 2

Peel and thinly slice the onion into julienne strips.

Step 3

In a medium-sized bowl, crack the eggs and beat gently, leaving the yolks slightly intact for a creamy texture. Set aside.

Step 4

Prepare the sauce: In a skillet or small saucepan, combine dashi stock, soy sauce, mirin, and granulated sugar. Stir well and bring to a simmer over medium heat.

Step 5

Once the sauce is simmering, add the sliced onions. Cook for 3–4 minutes until the onions are soft and translucent.

Step 6

Add the chicken pieces to the pan, spreading them out evenly. Simmer for about 5–6 minutes, or until the chicken is fully cooked and tender.

Step 7

Lower the heat to medium-low and pour the beaten eggs over the chicken and onion mixture in the pan. Cover with a lid and cook for 1–2 minutes, or until the eggs are just set but still slightly runny.

Step 8

Scoop warm cooked rice into two serving bowls, evenly dividing it between them.

Step 9

Carefully transfer the chicken, egg, and onion mixture along with some sauce onto the rice bowls.

Step 10

Garnish with sliced green onions and a sprinkle of shichimi togarashi, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1836.3g)

Amount per serving	% Daily Value*
Calories	2255.3

Total Fat 54.9g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1119mg	0%
Sodium 3371.9mg	0%
Total Carbohydrate 288.5g	0%
Dietary Fiber 6.2g	0%
Total Sugars 53.6g
Protein 133.6g	0%

Vitamin D 185IU	0%
Calcium 324.7mg	0%
Iron 17.3mg	0%
Potassium 1943.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 24.5%

Carbs: 52.9%