Everyone needs a good one-pan meal in their back pocket. Something that can be whipped up with minimal effort, time, and cleanup. My favorite approach is usually to cook something that’s served over rice.
(Considering everything that you all know about myself and my family at this point, I suppose that doesn’t come as much of a surprise. WHAT? I LIKE RICE.)
One of the best “over rice” dishes you can make with just 9 ingredients is this Oyakodon, a Japanese rice bowl dish of chicken, steamed egg, and onions. Similar to the gyudon recipe we posted a while back, oyakodon is flavored with mirin, soy sauce, and a bit of sugar. But instead of frying an egg in a separate pan and putting it over the top, beaten egg is poured over the simmering chicken and steamed right into the rest of the dish.
Actually, it’s also a very similar method to the one used in our Katsudon Recipe––which shouldn’t come as a surprise, because they’re in the same “family” of dishes. The nice thing about Japanese Oyakodon, though, is that all you need to do is cut up a few chicken thighs (best friend to all of us cooks looking for convenience and ease) and add them directly to the pan. No breading or frying required!
The result is a luscious, flavorful, hearty dinner (Or lunch. Or…breakfast. Eggs, right?) that can be prepped and cooked in 30 minutes. It’s what I like to call a sweatpants & TV kind of meal.
Because that’s usually what I’m wearing/watching when I’m eating it.
Right, Oyakodon. Here’s how to make it!
You’ll need:
- ⅔ cup dashi stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 pound chicken thighs, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 2 large eggs, beaten
- Steamed medium grain rice
- 1 scallion, chopped
In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.
Add the chicken, and simmer in the stock for 10 minutes.
Spread the sliced onion over the chicken and cook for 2 minutes.
Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
Serve your Oyakodon over freshly steamed rice and garnish with chopped scallions. For the “full experience,” try making our miso soup to go with it!
Oyakodon (Japanese Chicken & Egg Rice Bowls)
Ingredients
- ⅔ cup dashi stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces)
- 1 medium onion (thinly sliced)
- 2 large eggs (beaten)
- 2 1/2 cups Steamed medium grain rice
- 1 scallion (chopped)
Instructions
- In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.
- Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.
- Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.
- Serve over freshly steamed rice and garnish with chopped scallions.
Nutrition
Ellbee says
Is this something traditionally eaten in Japanese homes or more like something found in a Japanese restaurant in America? Would they eat anything with it, like vegetables?
Sarah says
Hey Ellbee, I think this is a pretty homey dish, so it might be found in japanese home cooking as well as in restaurants. Not sure what it would be served with, but I think of it as an all-in-one meal.
Ellbee says
I finally made this just now and I love it! Will probably eat it every day until I’m sick of it! Total comfort food and super easy! Thank you!!
Sarah says
Haha love that––you’re welcome!
Maya says
Can I substitute dashi stock for miso stock?
Sarah says
Yes you can!
Dawn says
Love this recipe! So easy!
Quick weeknight dinner. Cheated a little. Sunday on charcoal grill, grilled chicken thighs covered in hoisin sauce. Thinly sliced and added to the broth.
Yummy! Thank you for sharing.
Sarah says
Awesome, Dawn!
10 mehndi says
Looking good and delicious.? Yum yum.?
Sarah says
:)
Angie says
I’m super inexperienced with cooking but your recipes always give me hope that I can make a yummy dinner too. Thanks for sharing this recipe, can’t wait to try it out!
Sarah says
Thanks Angie, let us know how it goes!
D says
Will you guys be working on a cookbook anytime soon?
Sarah says
No concrete plans yet, but we’re thinking about it!
D says
Yay! Would love to see that come to fruition.
Cheryl says
Your recipe calls for 2/3 cup of dashi stock; most people would not have that ingredient on hand. Is there a substitute or ready made product that would provide a satisfactory result?
Thanks.
Sarah says
Hey Cheryl, you can buy dashi granules, which just dissolve in water like a bouillon cube. Or you can also just substitute chicken stock in a pinch.
Larry Reed says
Please explain “dashi stock”
Sarah says
Hey Larry, dashi stock is a stock usually made out of kombu (dried kelp) and bonito flakes or dried anchovies. You can buy dashi granules that can be dissolved in water (very similar to what you would do with a bouillon cube), or you can also substitute regular chicken stock for this recipe.
Analida's Ethnic Spoon says
This looks so simple and delicious. Perfect for a cold day and comforting. I’ll have to impress my family this week with this one.
Sarah says
Hope you all like it Analida!
heather (delicious not gorgeous) says
this is such comfort food to me, even though i’m not a huge fan of chicken (; something about all those tender bits and tons of sweet onions and salty sauce. might end up making this sooner versus later (it’s been a long week).
Sarah says
Agree on the comfort food factor here, Heather! Hope you like it––good thing it’s so easy to prepare!