gluten free, dairy free oyakodon from top.

Easy Oyakodon (Japanese Chicken and Egg Bowl)

Oyakodon is a quick and easy Japanese bowl with chicken and egg simmered in flavorful dashi broth. Served over warm rice, it is an extremely comforting dish that you would be addicted to! This recipe is gluten-free and dairy-free.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Main

Cuisine Japanese

Servings servings

Calories 541 kcal

Ingredients

1½ cup water
⅔ cup mirin or ⅓ cup sake + 1 tablespoon sugar + ⅓ cup water
⅓ cup tamari soy sauce
3 tablespoons bonito flakes
½ large onion thinly sliced
12 ounces chicken thighs cut into bite size pieces
6 large eggs very lightly beaten
4 cups cooked Japanese rice or any type of rice

Optional toppings:

Shichimi pepper
Chopped scallions
Chopped cilantro

Instructions

Place the water, mirin, tamari soy sauce and bonito flakes in a pan (I use a 10-inch pan). Bring to a boil, then lower the heat immediately.
Add sliced onion into the pan. Let simmer for 2 minutes.
Add the chicken thighs and simmer for 2-3 minutes or until just cooked.
Pour in about ¾ of the lightly beaten eggs. Stir with chopsticks gently until the egg is half cooked. Stir in the remaining egg as well and cook for 30 more seconds, then turn off the heat.
Serve the chicken and egg over rice. Optional: sprinkle scallion, and shichimi on top.

Notes

If you are using chicken breast instead of thighs, be careful not to overcook to avoid a tough texture. I also recommend cooking over lower heat.

Nutrition

Serving: 1bowlCalories: 541kcalCarbohydrates: 56gProtein: 29gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 363mgSodium: 1568mgPotassium: 368mgFiber: 2gSugar: 11gVitamin A: 472IUVitamin C: 1mgCalcium: 63mgIron: 3mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.