Hello, I’m Lucy. Today I’m sharing a comforting Japanese classic—Oyakodon, a tender chicken and egg rice bowl that's warm, savory, and quick to make.
This is one of my go-to meals when I want something satisfying without spending too much time in the kitchen.
🍗 Ingredients: boneless chicken thigh, sake 🍶, salt 🧂, white pepper, dashi stock 🍲, soy sauce 🧴, mirin 🍶, sugar, eggs 🥚, thinly sliced yellow onion 🧅, cooked white rice 🍚, green onion 🌿, sesame seeds, and togarashi 🌶️.
🔥 Quick Prep: Marinate the chicken with sake, salt, and pepper. Simmer onion in a sweet-salty dashi mix, then add the chicken and cook through. Pour in eggs and gently scramble
until softly set with a silky texture. Serve over hot rice and finish with fresh toppings.
The result? Juicy chicken enveloped in a soft egg blanket, balanced with the umami depth of dashi and a gentle kick from togarashi. "This is the most comforting bowl of food I’ve had all week!"—one viewer commented.
For clear instructions and cooking visuals, watch the full video and see how easy it is to recreate this cozy dish at home.
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User1.I tried this tonight, substituting red wine for the sake and mirin and it was fine, v tasty. Had it on brown rice 👍🙂
User2.I always see the chicken with more than just salt and pepper. I love how mine comes out. I’ll still have the traditional Japanese taste.
User3.recipe is fire super good and easy to make
