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Japanese Chicken and Egg Breakfast Bowl (Oyakodon)

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 1 pound Boneless chicken thighs
  • 4 unit Eggs
  • 1 unit White onion
  • 3 tablespoons Soy sauce
  • 2 tablespoons Mirin
  • 1 tablespoon Sugar
  • 2 cups Japanese short-grain rice
  • 2 unit Green onions
  • 1 sheet Japanese seaweed

Instructions:

  1. Start by cooking the rice according to the package instructions.
  2. While the rice is cooking, slice the chicken and onion into bite-sized pieces.
  3. Heat a non-stick skillet over medium heat and add the chicken and onion.
  4. In a bowl, mix together the soy sauce, mirin, and sugar, then pour this mixture over the chicken and onion in the skillet.
  5. Cover and let simmer for about 10 minutes, or until the chicken is cooked through.
  6. Beat the eggs in a separate bowl, then pour them over the chicken in the skillet.
  7. Cover again and let cook for another 2-3 minutes, or until the eggs are softly set.
  8. Serve the chicken and egg over bowls of the cooked rice, garnished with sliced green onions and small pieces of shredded seaweed. Enjoy your healthy and satisfying Japanese breakfast.