Oyakodon is a popular Japanese dish that consists of a rice bowl topped with chicken and egg. “oya” means “parent”, “ko” means “child”, and “don” refers to the rice bowl. Despite its name, the dish is not scary at all and is actually quite delicious. So don’t worry and give it a try!
Oyakodon (2 servings)
Ingredients:
- 1-2 green onions (or mitsuba), to garnish
- 1 yellow onion
- 2 boneless, skinless chicken thighs (or breasts, 220g)
- 4 large eggs, divided
- 2 cups hot steamed rice, about 1 cup (210g) for each serving
Sauce:
- 1 cup (240ml) water
- 1/2 tsp hondashi (or chicken bouillon powder)
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1/2 tbsp sugar
Instructions:
PREP INGREDIENTS
1. Thinly slice the green onions. Slice the onion, about a quarter-inch thick.
2. Prep the chicken. Trim off any extra skin or fat you might want to remove. Cut them into bite-sized pieces.
MAKE SAUCE
In a small container, add the water, hondashi, soy sauce, mirin, and sugar. Mix until the sugar is dissolved.
MAKE OYAKODON
1. For 1 serving, in a separate container, crack 2 eggs and lightly beat the eggs.
2. Into a small pan, pour half of the sauce. Bring it to a boil. Once it starts to boil, reduce the heat to medium-low. Add half of the chicken and half of the onion.
3. Once it’s back up to a boil, cover with a lid and simmer for 2 minutes.
4. Flip the chicken pieces. Put the lid back on. Cook for another 4 to 5 minutes or until the chicken is cooked through.
5. Pour the beaten eggs and slowly cook over low heat. When the eggs start to set, shake it off a little bit and give it a few stirs with a spatula. Once the eggs have reached your desired level of doneness, top with sliced green onions.
6. Pour it over the rice. Put the extra egg yolk (if using) on top. Repeat with the remaining chicken pieces. Enjoy~!
NOTES:
- Normally, oyakodon is cooked one portion at a time, using a specific pan called “oyakodon pan”, so you may want to split the ingredients in half when doing your prep.
- However, if you don’t have enough time or you’re cooking for your family, I recommend using a larger pan. Make two portions at a time and split it at the end.
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Oyakodon (Japanese Chicken and Egg Rice Bowl)
2
servingsIngredients
1-2 green onions (or mitsuba), to garnish
1 yellow onion
2 boneless, skinless chicken thighs (or breasts, 220g)
4 large eggs, divided
2 cups hot cooked rice, about 1 cup (210g) for each serving
- Sauce:
1 cup (240ml) water
1/2 tsp hondashi (or chicken bouillon powder)
3 tbsp soy sauce
3 tbsp mirin
1/2 tbsp sugar
Directions
- Prep Ingredients
- Thinly slice the green onions. Slice the onion, about a quarter-inch thick.
- Prep the chicken. Trim off any extra skin or fat. Cut them into bite-sized pieces.
- Make Sauce
- In a small container, add water, hondashi (or chicken bouillon powder), soy sauce, mirin, and sugar. Mix until the sugar is dissolved.
- Make Oyakodon
- In a separate container, crack 2 eggs (for 1 serving) and slightly beat the eggs.
- Into a small pan, pour half of the sauce. Bring it to a boil. Once it starts to boil, reduce the heat to medium-low. Add half of the chicken and half of the onion. Once it’s back up to a boil, cover with a lid and simmer for 2 minutes.
- Flip the chicken pieces. Put the lid back on. Cook for another 4 to 5 minutes or until the chicken is cooked through. Pour the beaten eggs and slowly cook over low heat. When the eggs start to set, shake it off a little bit and give it a few stirs with a spatula.
- Once the eggs have reached your desired level of doneness, top with sliced green onions. Pour it over the rice and put the extra egg yolk (if using) on top. Repeat with the remaining chicken pieces. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Normally, oyakodon is cooked one portion at a time, so you may want to split the ingredients in half when doing your prep. However, if you don’t have enough time or you’re cooking for your family, I recommend using a larger pan. Make two portions at a time and split it at the end.
3 Comments
I am going to make this recipe tomorrow for a poker party for 5 people. I am trying to get all the measurements of spices and chicken right. Wish me luck.
Why did you put only have the chicken and onion in the recipe? I’m confused.
It’s usually made individually for 1 serving. (Because that way, you can just slide it onto the rice and get the beautiful presentation when the egg is still runny.) But you can definitely cook 2 servings in a larger pan and scoop it over the rice. Hope this helps!