Authentic home cooking from Japan, with US measurements. 
Easy Teriyaki Chicken Rice Bowl with Egg
A twist on the classic oyakodon with teriyaki chicken and scrambled eggs! This dish is perfect for when you want something quick and satisfying. Adjust the amount of sugar in the eggs to your taste.
Recipe background: I came up with this dish when I got home late from work and wanted to make something fast. I threw these ingredients together in a bowl, and it turned out to be a hit!
Easy Teriyaki Chicken Rice Bowl with Egg
A twist on the classic oyakodon with teriyaki chicken and scrambled eggs! This dish is perfect for when you want something quick and satisfying. Adjust the amount of sugar in the eggs to your taste.
Recipe background: I came up with this dish when I got home late from work and wanted to make something fast. I threw these ingredients together in a bowl, and it turned out to be a hit!
Open in Cookpad AppSteps
- 1
[Make the Scrambled Eggs] Crack the eggs into a bowl, add the sugar and salt, and whisk together.
- 2
Heat 1 tablespoon of oil (not listed in ingredients) in a frying pan. Pour in the eggs and gently stir with chopsticks or a spatula. When the eggs are just softly set, transfer them back to the bowl.
- 3
[Make the Teriyaki Chicken] Cut the chicken into bite-sized pieces and coat with potato starch. Heat 1 tablespoon of oil (not listed in ingredients) in a frying pan and cook the chicken.
- 4
Once browned, flip the chicken, cover with a lid, and steam for 2–3 minutes. Add the sugar, sake, soy sauce, and mirin, and mix well.
- 5
When the sauce coats the chicken, turn off the heat and serve over rice. Add the scrambled eggs on the side and sprinkle with green onions for color. Add mayonnaise if you like.
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