Oyakodon (Chicken & Egg Bowl) 親子丼 | Easy Japanese Recipes at JustOneCookbook.com

Oyakodon (Chicken & Egg Bowl)

Course: Main Course
Cuisine: Japanese
Keyword: donburi, over rice
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
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!
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Ingredients

  • 2 boneless skinless chicken thighs
  • ½ onion
  • 2 large eggs

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

To serve:

Instructions

  1. Gather all the ingredients.
    Oyakodon Ingredients
  2. Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.
    Oyakodon 1
  3. Add sugar and mix all together until sugar is dissolved.
    Oyakodon 2
  4. 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).

    Oyakodon 3
  5. 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.

    Oyakodon 4
  6. We make one serving at a time using an 8-inch frying pan (so you can slide the dish onto a large rice bowl). 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). Pour just enough sauce to cover the onion and chicken.

    Oyakodon 5
  7. 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.

    Oyakodon 6
  8. Once boiling, lower the heat to medium-low 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.

    Oyakodon 7
  9. 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 an almost set but runny egg.

    Oyakodon 8
  10. Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and drizzle the desired amount of remaining sauce. Sprinkle Shichimi Togarashi if you like.

    Oyakodon 9

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.