“A Taste of Japan: Oyakodon Rice Bowl”



– 2 cups cooked Japanese short-grain rice

– 2 tablespoons vegetable oil

– 2 boneless, skinless chicken thighs, cut into bite-sized pieces

– 2 cloves garlic, minced

– 1/2 cup dashi (Japanese fish stock)

– 1/4 cup soy sauce
– 2 tablespoons mirin (sweet rice wine)
– 2 tablespoons sugar
– 2 large eggs, lightly beaten
– 2 scallions, thinly sliced
– 1/4 cup chopped fresh parsley


1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and garlic and cook until the chicken is lightly browned, about 5 minutes.

2. Add the dashi, soy sauce, mirin, and sugar to the skillet and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

3. Add the eggs to the skillet and stir gently to combine. Cook until the eggs are just set, about 2 minutes.

4. Divide the cooked rice among four bowls. Top each bowl with the chicken and egg mixture. Sprinkle with the scallions and parsley. Serve immediately.

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