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Oyakodon (Japanese chicken and egg rice bowl) recipe

Oyakodon (Japanese chicken and egg rice bowl) recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Chicken and rice

Japanese comfort food, Oyakodon is chicken and beaten eggs, simmered in a sweet and savoury stock and eaten over cooked rice in a bowl.

5 people made this

IngredientsServes: 4

  • 385g uncooked jasmine rice
  • 950ml water
  • 4 skinless, boneless chicken thighs, cut into small pieces
  • 1 onion, cut in half and sliced
  • 475ml dashi stock, made with dashi powder
  • 60ml soy sauce
  • 3 tablespoons mirin (Japanese rice wine)
  • 3 tablespoons brown sugar
  • 4 eggs

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear; drain off the rinse water. Bring the rice and 950ml of water to the 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.
  2. Place the chicken in a nonstick pan with a lid; cook and stir over medium heat until the chicken is cooked through and beginning to brown, about 5 minutes. Stir in the onion; 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 the boil and let simmer until slightly reduced, about 10 minutes.
  3. Whisk the eggs in a bowl until well-beaten and pour over the chicken and stock. Cover the pan; reduce heat and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
  4. To serve, divide cooked rice between 4 deep bowls, top each bowl with 1/4 of the chicken and egg mixture and some of the soup.

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Reviews & ratingsAverage global rating:(116)

Reviews in English (78)

by LSUTiger

This is the ORIGINAL Oyakodon recipe! If you can't find dashi, try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way, did you know that "Oyako" means "Parents and Children" (in this case, chicken and eggs); don is just the word used for "rice bowl"-23 Aug 2010

by Tristan Naramore

Real crowd-pleaser here. My kids loved it. Easy to make. To those who say that replacing the dashi with chicken stock, I feel you're missing the Japanese essence of this dish. I heartily recommend seeking out either dashi powder or, if you're feeling a little adventurous, try making your own. It's really quite easy. There are numerous recipes for dashi on this site.-30 Oct 2010

by RT

I really enjoyed this recipe. I couldn't find dashi powder, so I substituted veggie stock, which worked just fine. Simple and very tasty.-15 Nov 2009


Oyakodon (Chicken and Egg Rice Bowl) from 'Japanese Soul Cooking'

Oyakodon is a classic form of Japanese rice bowl dishes called donburi. Oyako means "parent and child," which is represented by chicken and egg. Tadashi Ono and Harris Salat's version in their new cookbook, Japanese Soul Cooking, is at once delicate and comforting. They begin by simmering boneless chicken thighs with sliced onions in a broth made of mirin, soy sauce, sake, and dashi. Next, in a pretty slick move, they cook lightly beaten eggs in two layers. Most of the eggs are poured into the pan and cooked through with the chicken, but right before serving, they add a bit more egg that just barely cooks, so it still retains a runny texture. The whole egg-chicken-broth mixture is served over a steaming bowl of rice, which sops up the remaining broth.

Why I picked this recipe: I was fascinated by this cooking method as it was unlike anything I had ever tried in my kitchen.

What worked: If you're looking for a new quick, comforting weeknight meal this winter, look no further than this chicken donburi. Seriously, so good.

What didn't: No problems here.

Suggested tweaks: This oyakodon is so simple, and so wonderful as written, it's hard to suggest changes. Make it once as written before fiddling with anything.

Reprinted with permission from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets of Tokyo and Beyond by Tadashi Ono and Harris Salat. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.


Oyakodon (親子丼) Japanese Chicken and Egg Rice Bowl

Oyakodon is an absolute favourite homey Japanese comfort food of mine. You’ll probably find me making this very often, if not all the time, for dinner since it’s so simple to make. I was actually trying to think what we used to eat for dinners before I introduced oyakodon into Kevin’s life. It must of been chicken teriyaki bowls and nabe… which is also so delicious and I wish I could eat everyday in addition to oyakodon! Sometimes I wish for a bottomless stomach so I can fill it will ALL THE JAPANESE FOODS!

Kevin and I are big into meal prep so for weeknight dinners (in addition to breakfast and lunch), we will prepare everything for the week on Sunday. Since I still enjoy cooking in the evenings, we just wash and cut the vegetables we plan on using in our dinners. For protein, we usually take out some frozen pre-portioned and cut chicken (or any raw meat that we have vacuum sealed and froze) in the morning so it’s thawed by the evening. I find that this reduces the time significantly to prepare a dish if you’re busy in the evenings with your family and you just don’t have the time! One day I really should do a post on meal prep tips, meat marinades, and lunch recipes that we’ve nailed down over the years. We have a legit operation peeps!

But anyways, back to oyakodon… the most popular donburi you’ll find in Japanese restaurants and homes. Oyakodon is, you guessed it, a rice bowl topped with a savoury-sweet chicken and egg mixture. If you translate oyakodon, it literally means “parent and child bowl” because the chicken and egg are served together. My recipe for oyakodon is quite similar to my gyudon recipe. The only real difference with this recipe and the gyudon recipe is the protein (chicken), the addition of sugar, and the omission of sesame oil and ginger. What you’ll find common across most Japanese dishes are the main flavour ingredients of dashi, soy sauce, sake, and mirin. I talk a bit about these ingredients in my gyudon (Japanese beef and rice bowl) post if you want to have a quick read. Since I like to keep things simple, I usually always add equal amounts of soy, sake, and mirin. Although if a dish needs just a touch more saltiness, I’ll add in a bit more soy. If you have this ratio and combination of ingredients down you can really add it to any dish and it will turn out spectacular. To add a bit of variation to the donburi dishes I make, sometimes I add more hot sesame oil, red Thai chilis, garlic, or even some miso paste. This combination is wonderful especially with pork.

To make the oyakodon, I combine all of the liquid ingredients in a measuring cup. Since we will be making this in a small frying pan one portion at a time, I suggest using a measuring cup so it’s easy to pour half. If you happen to have two small frying pans that’s great, you can add half of the liquids into each frying pan so you can cook it at the same time. This recipe is actually fairly healthy since I don’t use any extra oil to fry the onions or chicken, it just simmers in the sweetened soy-dashi broth. Once the broth comes to a simmer, add onions and cook covered until soften. I like using yellow onions because it lend sweetness to the dish however, white onions will work in a pinch. I also always use a lid when I cook oyakodon because I don’t want the liquid to reduce a lot, depending on how large your flame is while cooking, you may need to replenish the liquids by adding a bit more water throughout the cooking.

For this donburi I chose to add onsen tamago (soft cooked egg) as a garnish because my mom gifted me with an onsen tamago maker! If you have one, it’s super simple. All you have to do is add boiled water and let the eggs sit for around 20 minutes (make sure you time the preparation of the onsen tamago so it’s ready the same time the oyakodon is)… but if you don’t have this, you can soft poach an egg or just add a raw egg yolk, the latter is obviously easier.

Now if you want to stay traditional, you don’t need to add additional vegetables or tofu. Most of the times I’ll add Asian mushrooms, carrots, and tofu directly to the simmering liquid. If I add bok choy or broccoli (or a vegetable that counters the overall flavour of the dish), I usually pan fry it separate as I don’t appreciate the mingling of flavours. But that’s just me. Once you’ve decided if you want or don’t want extra veggies in your life, you’ll need to add the chicken thighs (please use thigh and not breast, it really makes a difference – juicy vs dry). A good rule of thumb is two thighs per person. Kevin complained mentioned once that one thigh just wasn’t enough protein for his growing body, but you can use just one thigh if you like.

When the chicken is cooked, make sure you have your rice already warmed in your bowl because the egg only takes a few minutes to cook. Add two eggs that have been gently whisked (don’t beat, the whites need to be separate from the yolks) to the pan and spread the eggs throughout. Two eggs are a must per serving, one just isn’t enough to fill the pan with eggy goodness! Now cover and cook for one minute for partial set eggs or two plus minutes for fully set eggs. When ready, the chicken and egg mixture will easily slip off the pan and into the bowl.

Traditionally oyakodon is topped with mitsuba, but I’ve never see it in my local grocery stores so I substitute with green onions. You can also add nori strips, onsen tamago (soft poached egg or raw egg yolk), or even shichimi togarashi (not pictured) as a garnish. Side note: I really wish both of the onsen tamago didn’t break when I cracked it open!


Oyakodon: Recipe Instructions

In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.

Add the chicken, and simmer in the stock for 10 minutes.

Spread the sliced onion over the chicken and cook for 2 minutes.

Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.

Serve your Oyakodon over freshly steamed medium grain rice and garnish with chopped scallions. For the “full experience,” try making our miso soup to go with it!

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  • 1 cup water
  • ½ cup uncooked white rice
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon sake (Japanese rice wine)
  • 1 ½ teaspoons white sugar
  • salt to taste
  • 4 ounces skinless, boneless chicken breast, cut into bite-sized pieces
  • ⅓ bitter melon - halved lengthwise, seeded, and thinly sliced
  • ¼ onion, thinly sliced
  • 2 eggs, beaten
  • 2 (1/4 inch thick) slices myoga (Japanese ginger), or to taste

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Stir soy sauce, mirin, sake, sugar, and salt together in a microwave-safe bowl. Add chicken and stir to coat well cover. Marinate in the refrigerator for 30 minutes.

Place bitter melon slices in a bowl of salted water. Let soak for 5 minutes. Drain.

Stir bitter melon and onion into the chicken mixture.

Cover bowl with plastic wrap and microwave on medium heat for 4 minutes. Uncover pour in eggs. Cover bowl and cook until eggs are set, about 2 minutes. Remove from microwave let stand for 2 minutes. Uncover and stir. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C).

Divide rice between 2 serving bowls. Top with chicken and egg mixture. Garnish with myoga.


Recipe Summary

  • 1 cup uncooked short-grain white rice
  • 2 cups water
  • 1 cup chicken stock
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • ½ onion, thinly sliced
  • ½ cup shiitake mushrooms, thinly sliced
  • 1 skinless, boneless chicken breast half - cut into strips
  • 4 green onions, cut into 1-inch pieces
  • 2 eggs, beaten
  • 6 snow peas, thinly sliced

Bring the rice and water to a boil in a saucepan reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low keep warm.

Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.

Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.


Oyakodon Recipe

Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and children, like chicken and egg, and don (donburi) means a bowl. It’s a whole meal in one bowl. It is a healthy dish since everything is boiled with no added oil. Besides being healthy, it is very quick to make and, of course, yummy! Rice absorbs flavorful dashi along with fluffy eggs — it is just delicious!

It is a very typical lunch dish you can get at casual restaurants. Udon noodle shops in Japan often have Oyakodon on their menu probably because they already have very good Dashi (fish broth) for noodles. If you have good broth, your job is half way done anyway. But because we are outside Japan, it is hard to find udon noodle shops and good Oyakodon. Luckily, it is easy to make at home with ingredients that are easy to find anywhere.

If your white rice is covered with meat and things or soaked with some brown sauce, it is usually not a high class dish. And Oyakodon is definitely categorized in B class gourmet. It doesn’t matter though, because it still tastes great.

Our recipe below is for one person because it is easier to make individually, but you can multiply and make a bunch at once in a bigger pan when you serve for your entire family.

  • 1/4cup (60ml) Dashi
  • 1/2 Tbsp sugar
  • 1/2 Tbsp Sake
  • 1 Tbsp soy sauce
  • 1/2 Tbsp Mirin
  • 1/4 onion, thinly sliced
  • 1 chicken thigh, cut into bite size pieces
  • 1 egg
  • 1/2 green onion, thinly sliced
  1. Add Dashi, sugar, Sake, soy sauce and Mirin in a pan. Heat until boiling.
  2. Add onion and cook for a minute at medium heat.
  3. Add chicken pieces to the pan and cook until the meat is cooked through.
  4. Beat egg in a small bowl and pour over the chicken and onion. Cover and cook for 30 seconds to 1 minute.
  5. Slide egg and chicken with sauce over rice in a bowl. Sprinkle with green onion.
About JapaneseCooking101

Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)


Step 3/3

  • 3 eggs
  • rice (cooked, for serving)
  • shichimi togarashi (for serving)
  • bowl (small)
  • whisk
  • chopsticks

In a small bowl, whisk eggs. Pour over the chicken mixture, sprinkle with parsley, and cook covered for another 5 – 8 min., or unti legs are just about set. Serve over a bowl of hot rice and sprinkle with shichimi togarashi if desired. Enjoy!


Cooking Oyakodon at Home

Dashi

Dashi is Japanese for stock, and is the mainstay of many Japanese soups, sauces and a host of other dishes. Dashi is so easy to make from scratch that after reading this, you’ll never reach for a sachet or ready made version – ever! Click here for our various dashi recipes.

Shichimi Togarashi

Togarashi is not only the Japanese word for chilli (pepper), but it also encompasses a range of mixes that have chilli as a main ingredient. In Japanese, the word shichi (or nana) means 7, depending on the context and where the speaker happens to be from.

So Shichimi Togarashi refers to a spice mix or condiment that has 7 different ingredients in it, heavy on the chilli. This should be found easily online, in large supermarkets and specialist Japanese stores. Or click here for our homemade recipe.

And if you fancy more Japanese recipes, head on over to the Japanese page for recipes like:

Agedashi Tofu Beef Shigureni Smoked Salmon Temari Sushi on Wasabi Cream Okonomiyaki Japanese Savoury Pancake Miso Soup with Prawns and Udon Noodles

Japanese chicken and egg rice bowl (Oyakodon)

Oyako translates to "parent and child", and refers to the chicken and egg in the dish, while don is short for donburi - the rice and the bowl that the ingredients are served in. It's a filling, delicious one pan-dish that is made very quickly - probably in 20 minutes or less.

You can cook the ingredients in one skillet and then divide them between two rice bowls when it's ready to serve, but it looks nicer if you use two individual pans. This dish is so common in Japan that they have special oyakodon pans, large enough for one serving.

If you don't have dashi bags (which look like tea bags), use 200ml unsalted chicken stock for the liquid.

Put the dashi bag in a measuring cup and add 200ml (¾ cup and 1tbsp) of boiling water. Leave to steep for a few minutes. Lift the dashi bag out of the cup, then squeeze it to remove the liquid. Add the sugar to the hot liquid and stir to dissolve, then mix in the soy sauce and rice wine.

Mince the spring onions then set them aside for later. Halve the onion then thinly slice it. Remove and discard the bone from the chicken thigh, then cut the meat into one-bite pieces. Use chopsticks to gently whisk the eggs, but not too thoroughly.

Divide the dashi broth between two individual-serving skillets. Place the skillets over a medium flames and bring to the boil. Divide the onion between the skillets and let the pieces simmer until translucent, but not too soft, about two minutes.

Divide the chicken pieces between the skillets. Stir the ingredients and let them simmer until the chicken is cooked through, about five minutes.

While the chicken is cooking, heat the rice and put it into two individual-serving bowls. Keep the rice hot.

Pour the eggs over the chicken into the simmering broth, dividing it between the skillets. Stir the eggs briefly, then let them cook until very softly set. The mixture will be quite uneven - there will be some parts that are very liquidy and others that are more firm.

Slide the ingredients - including the liquid - out of the skillets over the rice. Scatter the spring onion over the top, then sprinkle with shichimi togarashi. Serve immediately, with Japanese pickles, if you like.


Watch the video: Food Measurements wChicken Breast