Best 5 Japanese Chicken With Egg On Rice Recipes

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If you're in search of a flavorful and comforting dish that combines the umami richness of chicken, the velvety texture of eggs, and the fluffy softness of rice, then Japanese chicken with egg on rice, also known as Oyakodon, is the perfect recipe for you. This classic Japanese dish is a delightful blend of savory and sweet flavors, with tender chicken and fluffy eggs served over a bed of steaming rice. With its simple yet satisfying ingredients, Oyakodon is a popular choice for a quick and easy meal that can be enjoyed by people of all ages.

Let's cook with our recipes!

OYAKODON (CHICKEN AND EGG BOWL)



Oyakodon (Chicken and Egg Bowl) image

Oyakodon is cooked in one pan where the onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!

Provided by Namiko Chen

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 boneless, skinless chicken thighs
½ onion ((3 oz, 85 g))
2 large eggs (50 g each w/o shell)
½ cup dashi (Japanese soup stock; click to learn more) ((using good, flavorful dashi is very important in this recipe!))
1½ Tbsp mirin
1½ Tbsp sake
1½ Tbsp soy sauce
1½ tsp sugar
2 servings cooked Japanese short-grain rice
2 sprigs mitsuba (Japanese parsley) ((or green onion/scallion))
shichimi togarashi (Japanese seven spice) ((optional, if you like spicy))

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 389 kcal, Carbohydrate 36 g, Protein 32 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 293 mg, Sodium 679 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)



Oyakodon (Japanese Chicken and Egg Rice Bowl) image

Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins - katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again. This recipe, more subtly seasoned than you might find in a Tokyo cafeteria, comes from the photographer Mika Horie, who grew up cooking it with her mother in Kyoto. It calls for cooking the eggs and chicken in two batches. You can cook all of it at once in a larger skillet, but the results won't be as pretty.

Provided by Hannah Kirshner

Categories     dinner, for two, quick, snack, weekday, poultry, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

6 tablespoons dashi (homemade or instant)
2 tablespoons dry sake
2 tablespoons mirin or aji mirin
2 tablespoons soy sauce
1/2 teaspoons sugar
2 skin-on chicken thighs, deboned (do it yourself or ask your butcher)
1 small onion, thinly sliced, lengthwise
4 eggs
6 sprigs of mitsuba, cut into 1-inch lengths, or 2 scallions, very thinly sliced on a sharp diagonal
Short-grained white rice (often labeled sushi rice), cooked, for serving
Shichimi togarashi (Japanese 7-spice chile pepper, sometimes labeled nanami) (optional)

Steps:

  • Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
  • Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
  • Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
  • Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
  • Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1199 milligrams, Sugar 4 grams, TransFat 0 grams

OYAKO-DON (CHICKEN AND EGG ON RICE)



Oyako-don (Chicken and Egg on Rice) image

A big bowl of rice topped with chicken, onion and egg cooked in sweet soy flavoured sauce. Yum. This is a quick and easy dish which is low cost and quite filling. Perfect as a mid-week meal.

Provided by Yumiko

Time 15m

Number Of Ingredients 8

250g (0.5lb) thigh fillets (, cut into bite size pieces (note 1))
¾ onion sliced
6 eggs
150ml (5.1oz) dashi stock ((please refer to Home Style Japanese Dashi Stock))
105ml (3.6oz) mirin
45ml (1.5oz) soy sauce
3 bowls of cooked rice ((hot))
Julienned green part of shallots ((optional))

Steps:

  • Mix sauce ingredients in a large measuring cup/jar. Add 1/3 of the sauce into a small frypan of about 18-20cm (8") in diameter over medium heat (note 2).
  • When the sauce starts boiling, add 1/3 of chicken and onion spreading randomly. Stir occasionally and cook for few minutes until chicken is almost cooked (note 3).
  • Beat 2 eggs, add ½ of it into the pan and mix gently. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan.
  • Cover the pan with a lid or use a larger pan with a flat bottom to cover the pan and cook for 30 seconds to 1 minute until the egg on the surface is nearly cooked but slightly runny (note 4). By then, you should have a small amount of sauce still left at the bottom.
  • Turn the heat off. Using a spatula, slide the cooked chicken and egg over the rice, covering all of the rice. Garnish with shallots.
  • Repeat for other two bowls.
  • Add all the sauce ingredients to a large frypan over medium heat (note 2).
  • Follow the same process as per individual cooking method using all the ingredients at once. Note that time required to cook chicken and egg will be a bit longer.
  • After turning off the heat, divide the chicken and egg into three pies using a spatula. Then slide each pie onto the bowl of rice. Tidy up the edges to make the topping fit in the bowl. Garnish with shallots if using.

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL) RECIPE



Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe image

Quick and easy one-pot oyakodon (Japanese chicken and egg rice bowl) is a popular restaurant dish that is easy to perfect at home with this recipe.

Provided by J. Kenji López-Alt

Categories     Mains     Quick Dinners

Time 20m

Yield 2

Number Of Ingredients 11

1 cup (240ml) homemade dashi , or the equivalent in Hondashi (see note)
2 tablespoons (30ml) dry sake1 tablespoon (15ml) soy sauce, plus more to taste
1 tablespoon (15g) sugar, plus more to taste
1 large onion, slivered (about 6 ounces; 170g)
12 ounces (340g) boneless, skinless chicken thighs, thinly sliced (see note)
3 thinly sliced scallions, divided
2 stems mitsuba (optional; see note)
3 to 4 large eggs (see note)
To Serve:
2 cups cooked white rice
Togarashi (see note)

Steps:

  • Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.
  • Reduce heat to a bare simmer. Pour beaten eggs into skillet in a thin, steady stream, holding chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.
  • To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining sliced scallions and togarashi. Serve immediately.

Nutrition Facts : Calories 703 kcal, Carbohydrate 63 g, Cholesterol 488 mg, Fiber 2 g, Protein 60 g, SaturatedFat 7 g, Sodium 1035 mg, Sugar 11 g, Fat 22 g, ServingSize Serves 2, UnsaturatedFat 0 g

JAPANESE CHICKEN WITH EGG ON RICE



Japanese Chicken With Egg on Rice image

Here is a very yummy Japanese chicken dish, it is very easy and quick recipe to do. If you can't get instant dashi, it will take a little longer to make, as you will have the boiling time for the dashi to add on.

Provided by The Flying Chef

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

olive oil
120 g shiitake mushrooms, stems removed, sliced
1 cup secondary dashi (available at most Asian grocery stores,see recipe below if you can't get instant)
3 tablespoons mirin (if using non alcoholic, this tends to be quite sweet only use 2 tablespoons)
2 teaspoons sugar
50 ml Japanese soy sauce
800 g chicken breasts, sliced thinly
1 leek, sliced
6 large eggs or 8 medium eggs, lightly beaten
1 1/2 cups koshihikari rice (if you can't get koshihikari rice, white medium-grain can be used instead)
2 tablespoons chopped chives

Steps:

  • Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
  • Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
  • Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through.
  • Boil rice while chicken is simmering, drain rice.
  • Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
  • To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
  • Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock.
  • The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
  • 15g dried kelp (konbu).
  • 4 1/4 cups cold water
  • 15g large smoked dried bonito flakes (katsuobushi).
  • Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes.
  • Strain dashi through a muslin-lined sieve into another pan.

Nutrition Facts : Calories 751.3, Fat 26.1, SaturatedFat 7.8, Cholesterol 407, Sodium 1157.2, Carbohydrate 65.4, Fiber 1.6, Sugar 3.7, Protein 58

Tips:

  • Choose high-quality ingredients: Use fresh, free-range chicken and organic eggs for the best flavor.
  • Use a well-seasoned cast iron skillet: This will help to evenly cook the chicken and give it a nice browned crust.
  • Don't overcrowd the skillet: Cook the chicken in batches if necessary to prevent it from steaming instead of browning.
  • Use a light touch when stirring the rice: You don't want to break up the grains of rice.
  • Serve immediately: This dish is best enjoyed fresh out of the skillet.

Conclusion:

This Japanese Chicken with Egg on Rice is a quick and easy weeknight meal that is packed with flavor. The combination of tender chicken, fluffy rice, and a rich egg sauce is sure to please everyone at the table. So next time you're looking for a simple but satisfying meal, give this recipe a try.

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