Hey there, I’m Anne, and after years in various restaurant kitchens, I’ve brought my love for comforting Japanese dishes to my kitchen at home. Today, I’m excited to share my take on Oyakodon, a soul-warming classic that never fails to satisfy.
This dish, with its tender chicken simmered in a savory-sweet sauce and topped with gently cooked eggs, is a favorite for good reason—it’s simple yet deeply satisfying. Perfectly balanced flavors of soy sauce and mirin mingle with the richness of eggs, all served over a bed of fluffy rice.
Whether you’re craving a quick weeknight meal or looking to explore Japanese cuisine, this Oyakodon recipe is sure to hit the spot. Join me as I guide you through each step, making it easy for you to enjoy this delicious taste of Japan in your own kitchen.
What Is Oyakodon?
Oyakodon (親子丼) is a beloved Japanese dish that translates to “parent-and-child rice bowl.” The name refers to the main ingredients: chicken (the parent) and egg (the child).
The dish is made by simmering bite-size pieces of chicken, tender onions, and softly cooked eggs in a sweet and savory sauce made with dashi, soy sauce, and mirin. This mixture is then served over a bed of steamed rice. The blend of flavors and textures creates a comforting and satisfying meal.
Oyakodon is a popular choice in both restaurants and homes across Japan, similar to other rice bowl dishes like Gyudon (beef bowl) and Katsudon (pork cutlet bowl). Its warm, comforting nature makes it a go-to dish for many.
Why You’ll Love This Recipe
- One Pan and One Bowl Meal: This dish is perfect for easy weeknight dinners with minimal cleanup. Just one pan for cooking and one bowl for serving.
- Quick and Easy: You can prepare oyakodon in just 30 minutes. It’s a simple yet satisfying dish that doesn’t require much time or effort. I first learned how to make oyakodon in my middle school home economics class, and it’s still one of my favorite comfort foods. It’s also a great recipe for teenagers to learn and master, especially before heading off to college.
- Accessible Ingredients: The main ingredients—chicken, egg, and onion—are commonly found in most kitchens. I usually have them on hand in my refrigerator or freezer. If you often cook Japanese or Asian dishes, you’ll likely have the necessary condiments and dashi packets or powder as well.
- No Oil Needed: The chicken and onions are simmered in a flavorful broth, eliminating the need for frying with oil.
- Comforting and Satisfying: Tender chicken and soft-cooked egg served over rice make for a hearty and delicious meal. The rice soaks up the savory dashi sauce, providing a sweet, salty, and savory taste in every bite. This one-bowl meal is both filling and comforting.
Oyakodon Recipe (Japanese Chicken & Egg Rice Bowl)
Equipment
- Knife
- Cutting Board
- Medium-sized Pot
- Lid
- Mixing Bowl
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
Instructions
- Combine chicken, soy sauce, mirin, and sugar in a bowl. Marinate for 5-10 minutes.
- Lightly beat eggs in a bowl, keeping the egg whites visible.
- Bring chicken stock to a boil in a small pan over medium heat. Add onion and cook for 1 minute.
- Add the marinated chicken and cook for 1-2 minutes on each side.
- Pour the egg mixture into the pan and cook until the edges are nearly set. Lightly scramble.
- Serve over rice, garnish as desired, and enjoy!
Nutrition
Helpful Tips For Making Oyakodon!
- Soak Your Rice: While you’re prepping your ingredients, let your rice soak in water. This step ensures the grains cook evenly, giving you tender and fluffy rice.
- Strain Thoroughly: After washing your rice, strain out all the water. This helps keep your water and sauce measurements accurate, leading to perfectly cooked rice.
- Beat Your Eggs Just Right: When beating your eggs, mix them until they’re 70-80% blended. This leaves some egg whites intact, which adds a nice visual touch and a softer texture.
- Room Temperature Eggs: After beating the eggs, let them sit out until they reach room temperature. This helps them cook faster and more evenly when added to the hot pan.
- Mind the Steam: When you open your rice cooker, do it quickly to keep as much steam inside as possible. The steam helps cook the eggs, making them soft and succulent.
- Know Your Rice Cooker: Every rice cooker is different, so cooking times may vary. Use the ‘white rice’ setting or the normal function for best results. If you find that the rice or chicken isn’t fully cooked, simply start the cycle again until everything is done perfectly.
What To Serve With Oyakodon?
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