Classic Chicken
Egg Rice Bowl (Oyakodon)

A beloved Japanese comfort dish, Oyakodon features tender chicken and caramelized onions simmered in a savory dashi-based sauce, finished with soft scrambled eggs.

Ingredients

• 300 g chicken breast
• 2 eggs
• 1/2 onion
• 1 tbsp cooking wine
• 3 tbsp soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp white sugar
• 1 tbsp starch
• 1/4 tsp black pepper
• 3 tbsp water
• 1 tbsp cooking oil
• 1 stalk green onions
• 1 bowl cooked white rice

Instructions

1. 1Prepare the eggs

   

   Crack two eggs into a glass bowl and beat them thoroughly with chopsticks until the yolks and whites are fully combined. Set the egg mixture aside to use later in the cooking process.

   Tip: Beating the eggs well ensures a uniform, soft texture when added to the pan.
2. 2Marinate the chicken

   

   Cut the chicken breast into small, bite-sized pieces. Season the chicken with a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of starch, and a moderate amount of black pepper.

   Tip: Adding starch to the marinade helps seal in moisture and keeps the chicken tender during pan-frying.
3. 3Mix the marinade

   

   Use your hand or a utensil to thoroughly mix the chicken pieces with the seasonings. Ensure each piece is evenly coated with the marinade for maximum flavor penetration.

   Tip: Gently massaging the marinade into the chicken helps the meat absorb the seasonings more effectively.
4. 4Prepare the sauce

   

   In a separate bowl, combine two spoonfuls of soy sauce, half a spoonful of dark soy sauce, a spoonful of oyster sauce, half a spoonful of white sugar, a splash of water, and a pinch of black pepper. Stir until the sugar is fully dissolved.

   Tip: Adjust the ratio of soy sauce and dark soy sauce to achieve your desired color and saltiness.
5. 5Pan-fry the chicken

   

   Heat a pan over medium heat with a little oil. Add the marinated chicken pieces and fry until both sides are golden brown and cooked through.

   Tip: Ensure the pan is hot before adding the chicken to get a nice, golden sear.
6. 6Sauté the onions

   

   Add the sliced onions to the pan with the chicken. Sauté them together until the onions become soft and fragrant.

   Tip: Sautéing the onions with the chicken allows the flavors to meld together perfectly.
7. 7Combine chicken and sauce

   

   Return the pan-fried chicken to the pan with the sautéed onions. Pour the prepared sauce mixture over the ingredients, ensuring everything is evenly coated.

   Tip: Make sure the onions are fragrant before adding the chicken back to ensure optimal flavor.
8. 8Simmer the chicken

   

   Cover the pan with a lid and let the chicken and onions simmer for three minutes to allow the flavors to meld together.

   Tip: Keep the heat at a medium level to prevent the sauce from burning while simmering.
9. 9Add the egg mixture

   

   Pour the beaten eggs evenly over the chicken and onion mixture in the pan. Cook until the eggs reach a bubbling and soft consistency.

   Tip: Avoid overcooking the eggs; they should remain soft and fluffy for the best texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions