Oct 11, 2017 Nami 198 Comments

Oyakodon (Chicken and Egg Bowl) 親子丼

Name: Oyakodon (Chicken & Egg Bowl)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 boneless skinless chicken thighs; ½ onion; 2 large eggs; 2/3 cup dashi; 1 ½ Tbsp mirin; 1 ½ Tbsp sake; 1 ½ Tbsp soy sauce; 1 ½ tsp granulated sugar; 3 cups cooked Japanese short grain rice; small bunch Mitsuba (Japanese parsley) ((or green onion/scallion)); Shichimi Togarashi (Japanese seven spice)

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Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich dashi-based sauce. It is 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 lunch time, you’d see diners and cafeterias around the office buildings crowded with Japanese salarymen and office ladies 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.

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Watch How To Make Oyakodon (Chicken & Egg Bowl)

Simple, delicious, and utterly comforting, you can cook Oyakodon in less than 30 minutes!

**What is Oyakodon?**

A classic soul food of Japan, the literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce base broth then served on top of steamed rice.

Similar to Gyudon and Katsudon, Oyakodun is not only a long-time favorite at restaurants but also a favorite to make at Japanese home. Just as the name implies, everything about the rice bowl brings comfort and warmth.

5 Reasons You Must Make Oyakodon

1. One pan/bowl meal

When thinking of easy weeknight meals, one pan and one bowl meal is an ideal solution. Less dishes = easy clean up!

2. Quick and easy 30 minute cooking

These dishes can be whipped up with minimal time and effort. I first learned how to cook oyakodon during home and economic class in middle school. Until these days, it is still one of my go-to comfort foods. If you have teenagers at home, Oyakodon is a great dish they could easily master. The kind of survival meal that will sustain them when they go to college.

3. No oil, fresh heathy ingredients

The onions and chicken are simmered in a light dashi and soy sauce base sauce. There’s no frying involved at all.

4. Common ingredients in the pantry

Chicken, egg, and onion are pretty standard ingredients in most cuisines. I usually have these ingredients handy in my refrigerator (or freezer in case of chicken).

As for the condiments, if you cook Japanese or Asian food often, you most likely have sake (or Chinese rice wine), mirin, and soy sauce.

For the dashi broth, I recommend making it in a large pot so you can keep in the refrigerator up to a week. It takes minimal time and effort to make this soup stock. With a big batch, you can take a portion out to make oyakodon, and a portion out for miso soup. Now you have a filling rice bowl and a soothing miso soup. Win! If you prefer short cut, instant dashi is a perfectly acceptable option too.

5. Satisfying comfort meal at home

You have tender chicken and soft creamy egg over fluffy bed of rice. The rice absorbs delicious dashi sauce and every mouthful is sweet-salty-savory. Here you have it: a belly-filling, delicious comfort meal in one bowl.

If you enjoy rice bowl donburi dishes, check out a collection of 12 Donburi Recipes!

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Oyakodon (Chicken & Egg Bowl)

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Course: Main Course

Servings: 2

Ingredients

2 boneless skinless chicken thighs
½ onion
2 large eggs

Seasonings (ample amount - do not need to use all):

2/3 cup dashi
1 ½ Tbsp mirin
1 ½ Tbsp sake
1 ½ Tbsp soy sauce
1 ½ tsp granulated sugar

To serve:

3 cups cooked Japanese short grain rice
small bunch Mitsuba (Japanese parsley) (or green onion/scallion)
Shichimi Togarashi (Japanese seven spice)

Instructions

Gather all the ingredients.
Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.
Add sugar and mix all together until sugar is dissolved.
Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).
Slice the chicken thigh diagonally and cut into 1.5" (4 cm) pieces. I recommend using “sogigiri” cutting technique so the chicken will be equal thickness and create more surface area for fast cooking.
We make one serving at a time using a small frying pan. Divide all the ingredients in half. Add half of the onion in a single layer. Pour roughly 1/3 to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). You will need just enough sauce to cover the onion and chicken.
Add half of the chicken on top of the onion. Make sure the onion and chicken are evenly distributed. Turn on the heat to medium heat and bring to a boil.
Once boiling, lower the heat to medium heat. Skim off any foam or scum if you see any. Cover and cook for about 5 minutes or until chicken is no longer pink.
Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium low heat until the egg is done to your liking. Usually Oyakdon in Japan is served with almost set but runny egg.
Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and drizzle desired amount of remaining sauce.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Editor’s Note: The post was originally published on February 4, 2011. The video and new images are added in October 2017.

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Filed Under: Recently, Recipes Tagged With: chicken, chicken thigh, dashi, egg, green onion, japanese rice, mirin, mitsuba, onion, sake, soy sauceRecipe type: 30 Minutes or Less, Beginner, Chicken, Dinner, Easy, Eggs, Freezer Friendly, Healthy, Lunch, Main Dish, Most Popular Recipes, One-Dish Meal, Rice & Donburi, Rice & Grains, Stovetop, Vegetables

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