Easy Skillet Oyakodon (Chicken and Egg Rice Bowl)

Name: Easy Skillet Oyakodon (Chicken and Egg Rice Bowl)
Yield: Serves 3–4 servings
Ingredients: 1 boneless, skinless chicken thigh (chicken breast is also fine); 1 onion; 4 eggs; 3 tablespoons soy sauce; 3 tablespoons mirin (sweet rice wine); 2 tablespoons sake (Japanese rice wine); 1 1/2 tablespoons sugar; 1 cup water (230 ml); Vegetable oil, as needed (use a bit more if using chicken breast)

yuiz @cook_40201209

Since this is served over rice, the flavor is a bit on the stronger side. I don’t have a special oyakodon pan, so I always make it for the whole family in a regular skillet! This is our go-to recipe at home.
Recipe background:
I don’t have a special oyakodon pan just for rice bowls, so I thought, why not just use a skillet? That’s how this recipe came about.

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Ingredients

Serves 3–4 servings

1boneless, skinless chicken thigh (chicken breast is also fine)
1onion
4eggs
3 tablespoonssoy sauce
3 tablespoonsmirin (sweet rice wine)
2 tablespoonssake (Japanese rice wine)
1 1/2 tablespoonssugar
1 cupwater (230 ml)
Vegetable oil, as needed (use a bit more if using chicken breast)

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Steps

1

Prep: Mix together the soy sauce, mirin, sake, and sugar in a bowl.
2

Cut the chicken into bite-sized pieces. Slice the onion into wedges.
3

In a deep skillet, quickly sauté the chicken, then the onion, in a little vegetable oil.
4

Add the water to the skillet. Once it comes to a boil, skim off any foam, then add the mixed seasonings. Simmer until the flavors soak into the ingredients.
5

Once the flavors have absorbed, pour in the beaten eggs. Gently stir with a ladle while swirling the skillet to cook the eggs. Be careful not to overmix—this part can be tricky!
6

Adjust the doneness of the eggs to your liking. The photo shows the eggs fully cooked, but you can leave them softer if you prefer.
7

Serve over bowls of rice and enjoy!
8

On 2017/04/07, this recipe was featured! Thank you, everyone!