Japanese Oyakodon Recipe: A Chicken and Egg Rice Bowl

The Spruce Eats
Serves: 4 Save

Ingredients (9)

  • 1 2/3 cups dashi soup stock
  • 7 tablespoons soy sauce
  • 1/4 cup mirin
  • 3 tablespoons sugar
  • 3/4 pound boneless chicken thighs, or chicken breasts, cut into bite-size pieces
  • 1 onion, thinly sliced
  • 4 large eggs
  • 4 cups Japanese rice, steamed
  • Nori (dried seaweed), cut into strips, optional

Directions

Learn how to make this recipe at The Spruce Eats

Go to Recipe

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!