Japanese Inspired Chicken and Egg Rice Bowl
By Tiffy Cooks
This Oyakodon, or Japanese Chicken and Egg Rice Bowl, is the coziest high-protein meal ever! This classic Japanese household rice bowl is a comforting, and super simple bowl that have you reaching for bites and bites of rice. Chunks of rich chicken thigh and sweet onions, with umami-packed dashi egg sauce drizzled all over. It’s a lunch time must-try with ingredients you already have!
Ingredients
- 4 boneless chicken thighs about 600 g total
- 1.5 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- ½ tsp black pepper
- 2 tbsp cornstarch
- 1 small onion sliced
- 1 tbsp neutral oil like avocado or canola oil
- Green onion to garnish
Silky Dashi Egg Sauce
Instructions
- Season the Chicken: In a bowl, mix chicken thighs with soy sauce, vegetarian oyster sauce, and black pepper. Add a light coat of cornstarch and mix well to evenly coat.
- Pan-Fry: Heat oil in a pan over medium-high heat. Add the chicken and cook for 2–3 minutes per side, until golden and about 80% cooked through. Remove and set aside.
- Sauté the Onion: In the same pan, add sliced onion and sauté for 3–4 minutes until fragrant and slightly softened, letting it soak up all the savory chicken juices.
- Add Sauce & Simmer: Pour in the stock, soy sauce, and mirin. Stir well, then add the chicken back into the pan. Let everything simmer for about 4 minutes so the chicken stays juicy and flavorful.
- Finish with Eggs: Turn the heat down to low, Slowly pour in beaten eggs around the chicken. Cover with a lid and cook for 1–2 minutes, or until the eggs are just set and silky.
- Serve: Spoon everything over a warm bowl of rice, making sure to get that glossy sauce on top.
Nutrition
Calories: 281kcalCarbohydrates: 10gProtein: 30gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 271mgSodium: 1345mgPotassium: 460mgFiber: 1gSugar: 3gVitamin A: 270IUVitamin C: 2mgCalcium: 62mgIron: 2mg
