Best 3 Japanese Chicken With Egg On Rice Recipes

Indulge in the delectable flavors of Japanese Chicken with Egg on Rice, a harmonious blend of tender chicken, fluffy eggs, and fluffy rice. This culinary delight, known as Oyakodon in Japanese, meaning "parent and child", is a beloved dish that captures the essence of Japanese comfort food. With its savory sauce, the chicken and eggs are simmered together until perfectly cooked, creating a symphony of flavors that dance on your palate. Served atop a bed of fluffy rice, this dish is a delightful combination of textures and flavors that will surely tantalize your taste buds.

In this article, we present three variations of Japanese Chicken with Egg on Rice, each offering a unique twist on this classic dish. The first recipe is the traditional version, featuring the classic combination of chicken, eggs, and a flavorful sauce made with soy sauce, mirin, and sake. The second recipe introduces a modern twist, incorporating colorful vegetables like bell peppers and carrots, adding a vibrant touch to the dish. And for those seeking a healthier option, the third recipe showcases a variation made with chicken breast and brown rice, creating a lighter and more nutritious meal without compromising on taste.

No matter your preference, these recipes offer a culinary journey through the diverse flavors of Japan. Whether you're a seasoned home cook or just starting your culinary adventure, these step-by-step guides will help you recreate this iconic dish in your own kitchen. So, gather your ingredients, prepare your taste buds, and let's embark on a delicious expedition into the world of Japanese cuisine.

Let's cook with our recipes!

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Oyakodon (Japanese Chicken and Egg Rice Bowl) image

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.

Provided by User

Categories Breakfast and Brunch Meat and Seafood Chicken

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

Steps:

Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g

JAPANESE CHICKEN WITH EGG ON RICE

Japanese Chicken With Egg on Rice image

Here is a very yummy Japanese chicken dish, it is very easy and quick recipe to do. If you can't get instant dashi, it will take a little longer to make, as you will have the boiling time for the dashi to add on.

Provided by The Flying Chef

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

olive oil
120 g shiitake mushrooms, stems removed, sliced
1 cup secondary dashi (available at most Asian grocery stores,see recipe below if you can't get instant)
3 tablespoons mirin (if using non alcoholic, this tends to be quite sweet only use 2 tablespoons)
2 teaspoons sugar
50 ml Japanese soy sauce
800 g chicken breasts, sliced thinly
1 leek, sliced
6 large eggs or 8 medium eggs, lightly beaten
1 1/2 cups koshihikari rice (if you can't get koshihikari rice, white medium-grain can be used instead)
2 tablespoons chopped chives

Steps:

Heat a small amount of oil in a pan, cook chicken in batches until browned, remove and set to one side, wipe pan clean.
Heat about 2 tablespoons of oil in pan, add leek and mushrooms cook a few minutes until leeks soften.
Add dashi, sauce, mirin, sugar and bring to boil, return chicken to pan, reduce heat to medium low, simmer about 15 minutes until chicken is cooked through.
Boil rice while chicken is simmering, drain rice.
Pour egg over chicken mixture, cook covered, for about 5 minutes extra, until egg just sets.
To serve: Divide rice among serving bowls, top with chicken, sprinkle with chives.
Here is a recipe for primary dashi I posted on another recipe, to turn this into secondary dashi, Add the 41/4 cups of water all at once, add kelp and bonito flakes, along with 10g extra bonito flakes and boil for about 20-25 minutes to allow flavour to really come through, strain as per primary dashi once it has been boiled. Secondary dashi is just a heavier version of this stock.
The recipe makes quite a lot but if you make Japanese often it will keep in the fridge for a few days and last in the freezer for a month but it will lose some of it's delicate flavour and aroma.
15g dried kelp (konbu).
4 1/4 cups cold water
15g large smoked dried bonito flakes (katsuobushi).
Wipe kelp with a damp cloth, cut into 3-4 large pieces. Place in saucepan with water, bonito flakes and the extra flakes boil about 20-25 minutes.
Strain dashi through a muslin-lined sieve into another pan.

Nutrition Facts : Calories 751.3, Fat 26.1, SaturatedFat 7.8, Cholesterol 407, Sodium 1157.2, Carbohydrate 65.4, Fiber 1.6, Sugar 3.7, Protein 58

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Oyakodon (Japanese Chicken and Egg Rice Bowl) image

Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins - katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again. This recipe, more subtly seasoned than you might find in a Tokyo cafeteria, comes from the photographer Mika Horie, who grew up cooking it with her mother in Kyoto. It calls for cooking the eggs and chicken in two batches. You can cook all of it at once in a larger skillet, but the results won't be as pretty.

Provided by Hannah Kirshner

Categories dinner, for two, quick, snack, weekday, poultry, main course

Time 30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

6 tablespoons dashi (homemade or instant)
2 tablespoons dry sake
2 tablespoons mirin or aji mirin
2 tablespoons soy sauce
1/2 teaspoons sugar
2 skin-on chicken thighs, deboned (do it yourself or ask your butcher)
1 small onion, thinly sliced, lengthwise
4 eggs
6 sprigs of mitsuba, cut into 1-inch lengths, or 2 scallions, very thinly sliced on a sharp diagonal
Short-grained white rice (often labeled sushi rice), cooked, for serving
Shichimi togarashi (Japanese 7-spice chile pepper, sometimes labeled nanami) (optional)

Steps:

Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1199 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use high-quality ingredients for the best results. Fresh, organic chicken and eggs, as well as high-quality rice, will make a big difference in the final dish.
Don't overcook the chicken. Chicken is a delicate protein that can easily become dry and tough if overcooked. Cook it just until it is cooked through, about 5-7 minutes per side.
Use a well-seasoned skillet. A well-seasoned skillet will help to prevent the chicken from sticking and will also add flavor to the dish.
Don't crowd the skillet. When cooking the chicken, don't overcrowd the skillet. This will prevent the chicken from cooking evenly and will also make it more likely to stick.
Use a flavorful sauce. The sauce is what really brings this dish together. Use a store-bought or homemade sauce that you enjoy.
Serve immediately. This dish is best served immediately. The chicken will be at its best when it is hot and crispy, and the sauce will be flavorful and hot.

Conclusion:

Japanese Chicken with Egg on Rice is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its simple ingredients and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give this one a try. You won't be disappointed!