- Servings 3
- Prep 15 min
- Cooking 20 min
Nutrition Per Serving
- Calories: 544 kcal
- Protein: 46 g
- Fat: 23 gm
- Carbohydrates: 36 g
- Dietary Fiber: 1. 25 g
- Sugars: 41.5 g
- Cholesterol: 285 mg
- Sodium: 1680 mg
Nutritional values are approximate and may vary.
Ingredients in Oyakodon
- 1.5 cups of cooked short-grain rice
- One-pound deboned chicken thighs cut into bite-sized pieces
- Two medium onions, thinly sliced
- 1.5 cup of dashi stock
- Five tbsp. of soy sauce
- Three tbsp. of Mirin
- Six large eggs (divided into two bowls of 3 eggs each, slightly beaten separately)
- Minced Green onions or nori strips (for garnish)
- One tbsp. of sugar
Kitchen tools for Oyakodon Recipe
- Medium skillet, Ceramic stew pot
or frying pan - Measuring cups and spoons
- Knife and cutting board
- Two mixing bowls
- Whisk
- Serving bowls
How to Make Oyakodon
- Slice the onion and cut the chicken into bite-sized pieces. Beat the eggs lightly in two bowls.
- Add the dashi stock, soy sauce, mirin, and sugar to a medium skillet over medium heat. Bring to a simmer, then add the sliced onions, cooking until they are soft.
- Add the chicken pieces to the skillet and cook until they are no longer pink.
- Reduce the heat to low. Pour the first batch of 3 beaten eggs evenly over the chicken and onions in the skillet. Cover and cook for 1-2 minutes until the eggs are set but slightly runny.
- Gently pour the second batch of 3 beaten eggs over the set egg layer without stirring. Cover again and cook for 1-2 minutes or until the eggs are softly set but tender. This creates a layered egg effect with varying textures.
- Carefully spoon the chicken and dual-layered egg mixture over the prepared rice bowls. Ensure that the distinct layers of eggs are visible and that they are not mixed too much to maintain the layered texture effect.
- Garnish with chopped green onions, chives, nori strips, or sesame seeds. Serve immediately while
Tips:
Oyakodon
Oyakodon, a term that poetically translates to “parent-and-child donburi, is a cherished staple in Japanese cuisine that is the essence of comfort food. This dish, believed to have originated in the 1930s, artfully combines slices of chicken (the “parent”) and softly cooked eggs (the “child”) with sweet and savory onions, all simmered together in a dashi-based sauce. The mixture is then gently laid over a rice bowl, creating a harmonious blend of flavors and textures. Oyakodon is not just a meal; it’s a heartwarming experience, offering a taste of home with every bite. This is the perfect guide for easy Japanese rice bowl recipes, simple chicken and egg donburi, quick authentic Japanese home cooking, and beginner-friendly donburi dishes. Also, Discover the best Oyakodon ingredients, make dashi sauce at home, and explore variations of Japanese egg rice bowls for a delicious and satisfying meal.
- Sweetness and Saltiness: Adjust the sweetness and saltiness by varying the sugar and soy sauce amounts.
- Dashi Stock Alternatives: Use dashi stock for authentic flavor; chicken or vegetable stock with added Fish Sauce can substitute.
- Healthier Flavor Enhancements: For a healthier version, black vinegar and fish sauce add a rich depth of flavor, reducing the need for added sugars and alcohol. If you prefer a touch of sweetness, opt for a natural sweetener or a small amount of honey.
- Sodium Control: You can effectively control the sodium content by using low-sodium soy sauce and adjusting the quantity of fish sauce.
- Taste as You Go: Always taste as you go to balance the flavors.
Can You use other meats for Oyakodon?
Traditionally, Oyakodon is made with chicken, but you can also use thinly sliced pork or beef.
Is Oyakodon healthy?
Oyakodon can be part of a balanced diet when consumed in moderation. It provides a good mix of protein, carbohydrates, and fats.
Can Oyakodon be made in advance?
It’s best enjoyed fresh, but you can prepare the ingredients in advance and cook them quickly before serving to save time.