Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onions, and eggs are simmered in an umami-rich sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
When it comes to mainstream fast food, Japan offers not only hamburgers and french fries, but the menu also extends to noodles and donburi (rice bowl) meals.
During lunchtime, youd see diners and noodle shops around the office buildings crowded with Japanese office workers making their fuss-free fast food orders. These lunch spots usually serve up quick one-bowl meals, and Oyakodon (親子丼) or Oyako Donburi (親子丼ぶり) is often one of the popular choices.
An epitome of Japanese soul food, oyakodon (親子丼) literally translates to parent-and-child (oya-ko) rice bowl (don) as the dish is composed of chicken and egg.
Bite-size chicken, tender onion, and softly cooked egg are layered and simmered together in a sweet-salty sauce made with dashi, soy sauce, and mirin and served on a bed of steamed rice. The contrast of textures and flavors makes you craving for more bites.
Like Gyudon and Katsudon, oyakodon is not only a long-time restaurant favorite but also a staple dish of Japanese households. Just as the name implies, everything about the rice bowl brings comfort and warmth.
Oyakodon (Chicken and Egg Rice Bowl)
Oyakodon is a classic comfort food of Japanese home cooking. Tender pieces of chicken, onion, and eggs are simmered in an umami-rich, dashi-based sauce and then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Prep: 15min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 496 kcal, Carbohydrate 41 g, Protein 41 g, Fat 13 g, Saturated Fat 4 g, Trans Fat 0.1 g, Cholesterol 414 mg, Sodium 1197 mg, Fiber 1 g, Sugar 11 g, unSaturated Fat 8 g, servingSize 1 serving
Ingredients:
- ½ onion ((4 oz, 113 g; peeled))
- 10 oz boneless, skinless chicken thighs
- 1 Tbsp sake
- 3-4 large eggs (50 g each w/o shell)
- ½ cup dashi (Japanese soup stock; click to learn more)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
- 2 servings cooked Japanese short-grain rice
- 4 sprigs mitsuba (Japanese parsley) ((or green onion/scallion))
- shichimi togarashi (Japanese seven spice) ((optional, if you like spicy))
- Japanese sansho pepper ((optional, if you like pepper fragrance))
Instruction:
- Gather all the ingredients. Do not make more than two servings in a medium frying pan. I explained a bit more in the blog post (under Oyakodon Cooking Tips). If you are making four servings, use two medium frying pans.
- Combine the dashi, soy sauce, mirin, and sugar in a bowl or a liquid measuring cup and mix all together until the sugar is dissolved.
- While “cutting” the egg whites, you may have accidentally broken some of the egg yolks. That’s okay. If the yolks haven’t broken yet, you can poke them to gently break them, but do not blend the egg whites and yolks. The eggs should resemble a marble pattern.
- Serve steamed rice in individual serving bowls. Spoon the cooked chicken and egg mixture onto the steamed rice and drizzle the desired amount of pan sauce on top.
- Serve steamed rice in an individual serving bowl. Slide the cooked chicken and egg mixture onto the steamed rice and drizzle the desired amount of pan sauce on top. Repeat Steps 1 to 6 with the remaining ingredients.
- Serve the Oyakodon with shichimi togarashi and sansho pepper on the side, if desired.
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days. To store in the freezer, do not add the eggs. You can add eggs after you reheat it in the pan.
15-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl)
This quick & easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple & delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.
Prep: 5min
Total: 15min
Yield: 1
Ingredients:
- 150 g skinless boneless chicken thighs (cut into small pieces)
- 1/2 medium onion (sliced)
- 1/2 cup chicken stock (or dashi)
- 1 tbsp soy sauce (or more to taste)
- 1 tbsp mirin
- 1 tsp sugar
- 2 large eggs
- 1 1/2 cup cooked rice (to serve)
- green onion, sesame oil, nori and/or togarashi (optional, for garnish )
Instruction:
- Combine chicken, soy sauce, mirin, and sugar in a bowl and set aside for 5-10 minutes while preparing the other ingredients.
- To prepare the egg mixture, crack the eggs into a bowl and gently break the yolks using a pair of chopsticks. You want to make sure the eggs are lightly beaten with the egg whites still visible.
- In a small pan, bring chicken stock to a boil over medium heat. Add onion and cook until aromatic, about 1 minute. Add the chicken mixture and cook for about 1-2 minutes on each side.
- When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the edges are nearly set.
- Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny – the residual heat will continue to cook the eggs. Serve over a bowl of rice, garnish and enjoy!
Oyakodon Recipe (Chicken and Egg Bowl Topped with Extra Egg Yolk) | Cooking with Dog
FAQ
What does oyakodon taste like?
What is the difference between oyakodon and Katsudon?
What is oyakodon in Japanese to English?
What does Oyako Donburi mean in Japanese slang?
