Tender Japanese Chicken and Egg Rice Bowl (Oyakodon)
Easy Homemade Japanese Chicken and Egg Rice Bowl (Oyakodon) Recipe: Delicious Chicken Breast Dish
Let’s make a satisfying meal with chicken, a favorite for everyone! Even without special ingredients, this simple yet sweet chicken rice bowl is incredibly delicious. It’s one of those dishes I frequently make for my children’s breakfast because it’s so easy and tasty.
Ingredients- Chicken breast 150g
- 1/2 Onion (thinly sliced)
- 1/2 Green onion (cut diagonally)
- Pinch of salt
- Pinch of black pepper
- 2 Eggs
- 1 Tbsp Cooking oil
Simmering Sauce- 1.5 Tbsp Soy sauce
- 2 Tbsp Mirin (sweet rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide (corn syrup)
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- 1/3 cup Water (approx. 60ml)
- 1.5 Tbsp Soy sauce
- 2 Tbsp Mirin (sweet rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide (corn syrup)
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- 1/3 cup Water (approx. 60ml)
Cooking Instructions
Step 1
Cut the chicken breast into bite-sized pieces (about 2-3cm), suitable for both children and adults. Pat the chicken dry with paper towels. Place the chicken in a bowl and lightly season with salt and pepper. This step helps reduce any gamey odor and makes the chicken more tender.
Step 2
Prepare the simmering sauce, which is key to a delicious Oyakodon. In a small bowl, combine all the sauce ingredients: soy sauce, mirin, sugar, oligosaccharide, minced garlic, sesame oil, and water. Stir well until the sugar is dissolved. Setting the sauce aside beforehand makes the cooking process smoother.
Step 3
Heat the cooking oil in a pan over medium heat. Add the seasoned chicken breast and stir-fry until it’s cooked through and lightly browned. Once the chicken is almost cooked, add the thinly sliced onion and diagonally cut green onion to the pan. Continue to sauté until the onions become translucent and slightly softened, which will bring out their natural sweetness.
Step 4
Pour the prepared simmering sauce over the chicken and vegetables in the pan. Bring the mixture to a simmer over medium-low heat, allowing the sauce to meld with the ingredients. Let it cook until the vegetables are tender and the sauce has slightly reduced. Avoid boiling vigorously to maintain a gentle cooking process.
Step 5
For the eggs, it’s best to lightly beat them to combine the yolks and whites smoothly. Crack the two eggs into a separate bowl. Use a fork or chopsticks to gently break the chalazae (egg white strings) and lightly whisk the eggs, being careful not to over-beat them. Once the sauce in the pan has reduced slightly, drizzle half of the beaten egg in a circular motion over the chicken and vegetables. Cover the pan with a lid and let it cook for about 20 seconds. Then, pour the remaining egg mixture in the same circular pattern, cover again, and cook over low heat until the eggs are softly set. Your delicious Oyakodon is ready when the eggs are cooked to your liking, typically a soft, custardy texture. Serve immediately over a bowl of hot steamed rice!
