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Oyakodon

Oyakodon is a staple in Japanese restaurants.  Oyakodon is made with chicken and onions cooked in sweet Japanese broth.  Beaten eggs are added and the dish is covered and steamed before serving over rice. This is a dish that can be prepared at home with minimal fuss- and your family will love it!

Oyakodon is short for Oyako Donburi.  It’s also the best type of Donburi if you ask me.  Donburi means rice bowl and most rice bowls end in -don, for example, katsudon is a pork chop rice bowl and gyudon is a beef rice bowl.  Oyako translates to parent and child.  Oyakodon is made with chicken and egg – so that’s where the reference comes from.  Oyakodon is prepared with grilled chicken and onion that is sautéed and then cooked in a sweet dashi.  Egg is then added to the dashi mix and covered to steam.  Once the eggs are cooked, the entire combination is served on steamed white rice.

When I first visited started visiting Japan more than 20 years ago, I was coming to work and I always flew into the same airport and had to wait for the bus to take me into town.  While I was waiting, I would go to this little cafe where they prepared the most delicious dishes.  One day I ordered oyakodon – at the time I had no idea what it was.  But when I tasted the sweet chicken and onion cooked with eggs and served over a bowl of rice, it quickly became my favorite dish when I would visit.  It wasn’t until several years later that I made my own and realized how easy it is to make this wonderful rice bowl.  Since then I have made it many, many times for both myself and my family.

Oyakodon (親子丼) - Chicken and Egg Rice Bowl

Oyakodon is best when cooked one batch at a time.  This recipe makes one large bowl or two small ones, but I always go with a small frypan and focus on that.  Many Japanese shops undercook the eggs on purpose because many people prefer their eggs runnier- the amount of time the eggs steam in the dashi will determine how runny they are.  It’s best to use pasteurized and unexpired eggs since people may prefer them undercooked.  Make sure to serve this in a bowl and not on a flat plate because after the egg cooks there will be liquid remaining that you should let soak into the rice.

PREP COOKING YIELD
5 mins 10 mins One large bowl
PREP 5 mins
COOKING 10 mins
YIELD One large bowl

Ingredients:

  • 1 cup of cooked rice
  • 2 eggs, lightly beaten
  • 3/4 cup Japanese dashi stock
  • 2 TBSP mirin
  • 2 TBSP soy sauce
  • 1/4 lb chicken, chopped finely
  • 1/2 onion, sliced thinly

Instructions:

  • Using a nonstick saucepan, sauté the chicken over medium heat in 1/4 cup of dashi for 4 minutes until chicken is cooked through.

  • Add in the onion and sauté for another 4-5 minutes until the onion is softened and the chicken and onion both begin to brown.

  • Stir in the dashi, soy sauce and mirin.  Bring back to a boil and then boil uncovered for two minutes.

  • Add in the egg, stir once, cover and steam over medium heat until the eggs reach the desired firmness.  (1-2 minutes for runny eggs and 3-4 minutes for firm eggs.)

  • Dish the rice into a serving bowl and top with the egg mixture.

  • Serve.  Top with chopped scallions if desired.

Notes:

  • For Oyakodon you can use any type of dashi you like.  I usually use powdered dashi mix and add hot water,
  • It’s important to use a non-stick pan because this is an oil-less recipe.  If you would like to use an iron skillet or non-stick cookware, then be sure to use a little oil when you sauté the chicken.

  • For a healthier dish higher in fiber, try substituting brown rice for white:

 

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