15 min Oyakodon (EASY Japanese chicken egg rice) #easyrecipe

Tip: leave the skin on one side, marinate, sear on the skin side until it's crispy and ~80/90% cooked, then put the chicken in the broth and continue how it's shown in the video Makes the chicken nice and crispy I also add spring onions, fits perfectly in my opinion

I’d honestly suggest sautéeing the onions and chicken well till you add the broth. Browning = flavor

Oh yes, Mom and Kid rice bowl😂

Try the recipe today 💕 /oyakodon-chicken-and-egg-rice-bowl/

Takes me about 15 mins to cut the chicken up 🤣

i love the parent and child bowl

Replaced Dashi with Chicken broth/cubes, Sake with Soju and Mirin with Apple Cider Vinegar and it still tasted pretty nice. Thank you for sharing!

this looks so good and easy to make! any substitute for dashi though?

I bet this would be just as good with some seared fish instead of chicken. I hope I remember this in the morning. I've got fish to fry.

Yum i love that you can get 3 dishes each time! It's also great to see her honest reaction to the food. Thank you for sharing.

This definitely takes more than 15 min lol. More like an hour and a half for me (cutting all the ingridients, mixing, frying onions, marinating, etc...)

The parent and the child rice 😂😂😂

Always review the video prior to making the recipe listed below is from her website 15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl) Prep Time 10 minutes Cook Time 5 minutes Total Time 15 minutes Servings 1 serving Calories 562kcal Equipment • Mixing Bowls • 8-inch pan Ingredients • 1 boneless skinless chicken thigh cut into small pieces • ½ tablespoon sake • ¼ teaspoon salt • ⅛ teaspoon white pepper • ½ cup dashi Japanese soup stock • 1 tablespoon soy sauce • 1 tablespoon mirin • 1 teaspoon sugar • 2-3 large eggs • ½ yellow onion thinly sliced To Serve • 1 cup cooked white rice • Green onion • Sesame seeds • Togarashi Instructions • Marinate the chicken. Combine the chicken, sake, salt and white pepper in a bowl and set aside to marinate for 10 minutes. • Make the broth mixture. In a small mixing bowl, add the dashi, soy sauce, mirin and sugar. Mix until the sugar has dissolved. Set aside. • Gently mix the eggs. Crack the eggs into a bowl and gently lift the egg yolks with a pair of chopsticks a few times. You want the egg whites to not be completely mixed into the egg yolks to resemble a marbled pattern. • Cook the onion and dashi stock. In a medium frying pan over medium heat, add the onions and dashi mixture and simmer until fragrant about 1-2 minutes. • Add chicken. Then add the chicken and cook for 5 minutes flipping halfway until the chicken is no longer pink. • Add eggs. Then pour in the eggs and gently scramble the eggs with a rubber spatula until just set and the tops are a little runny. • Serve. Serve over a bowl of white rice, garnish with green onion, sesame seeds, togarashi and enjoy! Notes • Use high-quality eggs! Fresh eggs with a rich golden orange-yellow yolk will yield the best flavor and texture. • Use scissors to cut the yolk. If you want the authentic chicken oyakodon look where the egg whites and egg yolks pop with contrast, use scissors to cut the egg yolks instead of mixing them. • Cook the onions until softened. Cook the onions until they are translucent, fragrant, and lightly softened before adding the chicken. This will caramelize them for the final result. • Remove from heat when eggs are slightly runny.Remove the eggs when they are set but slightly runny on top. The residual heat will continue to cook them when you serve them. • Storage Instructions: Chicken oyakodon is best served immediately, but you can save any leftovers in an airtight container in the refrigerator for up to 3 days. • Reheat: reheat in the microwave until warm or reheat on the stove in a pan over medium heat until warm. Nutrition Calories: 562kcal | Carbohydrates: 66g | Protein: 40g | Fat: 14g| Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 435mg | Sodium: 1971mg | Potassium: 578mg | Fiber: 2g | Sugar: 11g | Vitamin A: 503IU | Vitamin C: 4mg | Calcium: 94mg| Iron: 3mg

I need this in my life 😩 😍 😫

What are the measurements

I. LOVE. OYAKODON!

This looks delicious. Thank you for this recipe. Now I know what to make for tomorrow lunch 🙂

Can't get over those pumpkin colored egg yolks! Yum

this looks so delicious, even though im not much of a rice person, i'd love to have this on some toasted bread to eat as a meal.

My favourite on the go recipe