Oyakodon (Chicken & Egg Bowl) with Dashi Broth & Mitsuba

A classic Japanese rice bowl dish featuring tender chicken and fluffy eggs simmered in a savory dashi broth. Garnished with fresh mitsuba for a delightful aroma and flavor.

Prep Time

15 minutes

Total Time

35 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£3.96

Season:

🌍 Year-round

Meal Type:

Lunch•Soup

Cuisine:

Japanese

Main Ingredient:

Chicken•Eggs•Rice

Mood:

Healthy

Ingredients

Servings

500gBoneless, skinless chicken thighs(Cut into bite-sized pieces)

£4.50

1mediumYellow onion(Thinly sliced)

£0.50

8Eggs(Lightly beaten)

£2.50

4bowlsCooked Japanese rice(Warm)

£3.00

1bunchMitsuba(Chopped, for garnish)

£2.80

1cupDashi(Japanese soup stock)

£1.00

6tablespoonsSoy sauce

£0.25

4tablespoonsMirin(Sweet rice wine)

£0.50

2teaspoonsSugar(Optional, adjust to taste)

£0.05

2tablespoonsSake(Optional, adds depth of flavor)

£0.75

Total Cost

£15.85

£3.96 per serving

The Method

1
Prepare the Dashi Broth: In a saucepan, combine dashi, soy sauce, mirin, sugar (if using), and sake (if using). Bring to a simmer over medium heat.
2
Add Onion and Chicken: Add the sliced onion to the simmering broth and cook until softened, about 3-4 minutes. Add the bite-sized chicken pieces and cook until cooked through, about 5-7 minutes.
3
Pour in Eggs: Gently pour the beaten eggs evenly over the chicken and onion mixture. Cover the saucepan or donburi pan and cook until the eggs are partially set but still slightly runny, about 2-3 minutes. Adjust cooking time based on your preference for egg texture.
4
Assemble the Oyakodon: Divide the cooked Japanese rice among 4 bowls. Carefully spoon the chicken, egg, and broth mixture over the rice in each bowl.
5
Garnish and Serve: Garnish each bowl with chopped mitsuba. Serve immediately and enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

15 g

17% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a richer flavor, use homemade dashi. You can find dashi packets at most Asian grocery stores.

Adjust the amount of soy sauce and sugar to your liking. Some people prefer a sweeter or saltier flavor.

Do not overcook the eggs. They should be slightly runny for the best texture. Turn off the heat and let the residual heat finish cooking the eggs to your desired doneness.

If you don't have mitsuba, you can substitute with green onions or chopped parsley for a similar freshness.

Using a donburi pan, if available, can help distribute heat evenly for a more consistent egg texture. If using a regular saucepan, ensure it has a lid.

Cooking Equipment

Medium saucepan or donburi pan (4)

Knife

Cutting board

Rice cooker or pot

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...