Japanese · intermediate
Oyakodon (Chicken and Egg Rice Bowl)
Japanese comfort food: chicken and onion simmered in a light, sweet-savory broth and finished with softly set egg over rice.
- PREP TIME
- 10 min
- COOK TIME
- 15 min
- SERVES
- 2
LET’S MAKE IT
Step by step
- 01
Combine the halal-certified dashi, halal-certified soy sauce, sweetened water and sugar in a small skillet and bring to a simmer.
- 02
Add the onion and cook for 3 minutes until softened.
- 03
Add the chicken in a single layer and simmer for 6–7 minutes, turning once, until cooked through (74°C / 165°F).
- 04
Lightly beat the eggs — just break the yolks, leaving some streaks of white.
- 05
Pour two-thirds of the egg evenly over the chicken. Cover and cook for 1 minute.
- 06
Pour over the remaining egg, cover, turn off the heat and let stand 30–60 seconds, until the egg is set to your liking.
- 07
Slide the mixture over bowls of hot rice and top with green onions.
A LITTLE KITCHEN KNOW-HOW
Gently setting eggs in broth
Pouring loosely beaten eggs over a simmering broth in two additions, then covering briefly, gives silky curds instead of a firm omelet.
Notes from the kitchen
- Make sure the chicken is fully cooked before adding the eggs; the eggs cook only briefly.
- Softly set eggs are traditional. Cook them until firm for young children, pregnant people and anyone at higher risk.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 16 g
- Carbohydrates
- 78 g
- calories
- 610 kcal
- protein
- 34 g
