Quick Oyakodon (Japanese Chicken and Egg Rice Bowl)

Follow our step-by-step guide on how to make Quick Oyakodon (Japanese Chicken and Egg Rice Bowl).

1. Step 1

   To start your delicious meal, grab a saucepan and combine uncooked rice with water.

2. Step 2

   Bring it to a lively boil, then lower the heat to medium-low.

3. Step 3

   Cover the pot and let it simmer gently until the rice is tender and the water is absorbed, which should take about 20 to 25 minutes.

4. Step 4

   While the rice is cooking, take a small saucepan and bring the chicken stock to a boil.

5. Step 5

   Stir in soy sauce and brown sugar, mixing until the sugar dissolves completely.

6. Step 6

   Once that’s done, reduce the heat to low and keep the sauce warm, letting those flavors meld together.

7. Step 7

   Next, heat a few tablespoons of the chicken sauce in a skillet over medium heat.

8. Step 8

   Toss in sliced onion and shiitake mushrooms, cooking them until the onion softens, which should take around 3 minutes.

9. Step 9

   Now, add the chicken strips and green onions, along with a splash more of the sauce.

10. Step 10

    Cook everything until the chicken is no longer pink in the center, about 5 minutes.

11. Step 11

    Once the chicken is cooked through, spread the mixture evenly in the skillet and pour the beaten eggs over the top.

12. Step 12

    Lower the heat to medium-low and sprinkle snow peas on top.

13. Step 13

    Gently stir until the eggs are firm and no longer runny, which should take about 3 minutes.

14. Step 14

    To serve, divide the fluffy rice between two bowls and generously spoon the chicken and egg mixture over the rice.

15. Step 15

    For that extra burst of flavor, drizzle some additional chicken sauce on top.

16. Step 16

    Enjoy your delightful creation!.