15 min Oyakodon (EASY Japanese chicken egg rice)

Ingredients

• 1/2 medium Yellow Onion (thinly sliced)
• 200 g Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
• 2 large Eggs (gently beaten for a marble look)
• 2 tablespoon Soy Sauce (Japanese shoyu, low‑sodium preferred)
• 1 tablespoon Mirin (sweet rice wine; optional can use dry sherry)
• 1 teaspoon Granulated Sugar (balances the savory sauce)
• 2 cup Cooked Short‑Grain Rice (warm, freshly cooked Japanese rice)
• 1 stem Green Onion (sliced for garnish (optional))

Instructions

1. Slice Onion

   Thinly slice half a medium yellow onion.

   Time: PT1M

2. Prepare Chicken and Marinate

   Chop the chicken thigh into bite‑size pieces, place in a bowl, season with a pinch of salt and pepper, then let it marinate for 10 minutes.

   Time: PT12M

3. Make Sauce

   In a small cup combine soy sauce, mirin, and sugar; stir until the sugar dissolves.

   Time: PT1M

4. Beat Eggs

   Gently beat the two eggs just enough to blend yolk and white, leaving a slightly streaky (marble) texture.

   Time: PT1M

5. Simmer Onion in Sauce

   Heat the skillet over medium heat, add the sliced onion and the prepared sauce, then simmer until the onion softens, about 2 minutes.

   Time: PT2M

   Temperature: Medium heat

6. Cook Chicken

   Add the marinated chicken to the skillet, stir and cook until the chicken is no longer pink, roughly 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Add Eggs and Finish

   Pour the beaten eggs over the chicken and onion, let sit without stirring for about 1 minute, then gently fold until the eggs are just set but still soft.

   Time: PT1M

   Temperature: Medium heat

8. Serve Over Rice

   Place warm cooked rice in serving bowls, spoon the chicken‑egg mixture over the rice, and garnish with sliced green onion if desired.

   Time: PT1M

Nutrition Facts

Calories

500

Protein

25g

Carbohydrates

60g

Fat

12g

Fiber

2g