Oyakodon ( Japanese Chicken and Egg Rice Bowls) Recipe #oyakodon #ricebowls

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth maintains flavor while being lighter.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Substitutes provide sweetness with lower cost.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner, while pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake.

Prepare rice according to package instructions and keep warm.

Heat canola oil in a skillet over medium heat.

Add sliced onion to the skillet and cook until softened.

Add chicken pieces to the skillet and cook until no longer pink.

Pour in dashi or chicken stock, soy sauce, mirin, and sugar, stirring to combine.

Cover the skillet and simmer for a few minutes to allow flavors to meld.

Pour beaten eggs over the chicken mixture in the skillet.

Cover and cook until eggs are just set.

Serve the chicken and egg mixture over warm rice.

Garnish with chopped spring onions and seaweeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens