Easy Chicken and Egg Rice Bowl (Oyakodon) Recipe

We got the go signal from the doctor that Dane can eat up to 3 eggs a week for his Low Fat, Low Cholesterol (LFLC) diet requirement. One of his most consistent regular requests since finding this out is Oyakodon or the Japanese Chicken and Egg Rice Bowl. I happily obliged whenever he requests this because it takes almost no time to make, doesn’t require a lot of technique (so it’s perfect for beginners), uses few ingredients but is very delicious, and there’s also not a lot of dishes to wash afterwards.

Where to get Japanese ingredients like dashi, mirin, or sake?

Some ingredients I listed below may be too intimidating for some, but if you like Japanese cuisine, then they are good pantry staples to have. Through the years, most of these Asian ingredients can only be bought from Asian groceries or S&R and Landers where international ingredients are available. But now, even ingredients like dashi, mirin, and sake are easily available online from Shopee or Lazada, and even pretty common to see them in larger grocery stores like SM Megamall’s Supermarket.

Print Recipe

Easy Low Fat, Low Cholesterol (LFLC) Chicken and Egg Rice Bowl (Oyakodon) Recipe

Oyakodon is a Japanese rice bowl dish of chicken and eggs simmered in stock.

Prep Time5 minutes mins

Cook Time10 minutes mins

Course: Main Course

Cuisine: Japanese

Keyword: chicken, homemade, low fat low cholesterol

Servings: 2

Equipment

• 1 tamagoyaki pan or any small pan

Ingredients

• 100 grams skinless chicken breast fillets sliced ¼" thick (chicken thigh fillets would be more flavorful but fattier so it won't be LFLC)
• 1 tbsp sake or any rice wine
• 1 yellow onion medium, sliced thinly
• 200 ml dashi stock
• 1 ½ tbsp soy sauce normal sodium
• 1 ½ tbsp mirin
• 2 tsp brown sugar
• 2 pcs eggs medium, lightly beaten
• 1 cup cooked rice of choice white is best

Instructions

Preparations

• Slice your chicken breast fillet to ¼ inch slices. Set aside and add the sake or rice wine.
• Slice your onion thinly. You can also keep them thicker if you want a bit of texture.
• Prepare the Oyakodon sauce by combining dashi stock, soy sauce, mirin, and brown sugar.
• In a separate bowl, crack 1 whole egg and add only the egg whites from another. Beat them lightly so there is still clear contrast between the yolk and whites. (You can use both egg yolks if you're not watching cholesterol)

Cooking

• Add the Oyakodon sauce to your pan along with the thinly sliced onions. Simmer until onion becomes translucent, about 2 to 3 minutes.
• Add the chicken slices into the pan in one layer until cooked through. You may need to flip if you have thicker chunks. This should take about 4 to 5 minutes.
• Adjust the heat to a low simmer (only tiny bubbles) and add your beaten eggs, carefully covering the whole pan for about 3 minutes or until the eggs have mostly set.
• Serve hot on top of your choice of rice, carefully keeping the integrity of the layers.

Notes

• Chicken breast fillet. Chicken thighs will be more flavorful, but if you’re watching fat consumption such as for low-fat diets, then skinless chicken breasts is the safer option.
• Sake. Sake is a Japanese rice wine, but I’ve done this recipe with Shaoxing wine and it’s a good substitute too.
• Eggs. Eggs are high in cholesterol (particularly the yolk), but if this is not something you have to watch, then you can use 2 whole eggs to make this.
• Dashi stock. This is traditionally made from kombu and bonito flakes, which may not be ingredients accessible for many. But you can purchase dashi powder/ granules from Asian stores and dissolve 2tsp to 200ml of hot water, or buy ready-made dashi stock.
• Rice. Best served with white rice. Though in photo is red rice, which is what we eat regularly.