One of Japan’s classic donburis, Oyakodon is a one-pot meal that comes together with minimal effort yet tastes absolutely incredible. Tender chicken pieces that have been simmered in a flavourful dashi broth are served on top of fluffy warm rice with onions and soft creamy eggs. Perfect for a weekday meal or when you just need food on the table ASAP.
This Oyakodon recipe is something that I’ve always had in my back-pocket. It’s delicious, uses ingredients that I often have on hand, and comes together so quickly! I’ve made a couple of variations of this dish over the years (e.g. swapping chicken for salmon) but today, I’m sharing the recipe for this classic Oyakodon. Flavourful, hearty and sooooo comforting, what’s not to love?!
Here’s a bit of a Japanese lesson for you – oyako means parent and child in Japanese (the main ingredients are chicken and egg after all) while don is a short form for donburi, which translates into rice bowl.
Oyakodon is just one of the many donburi dishes that Japan is known for. Some of my favourites include gyu-don (beef rice bowl), ten-don (tempura on rice), una-don (grilled eel on rice), and katsu-don (fried pork cutlet with egg on rice). If you’re in the mood for the latter, might I suggest a healthier take on this guilty pleasure with my Crispy Baked Chicken Katsu? The aforementioned Gyu Don is also one of the recipes that I return to quite regularly!
And did I mention? No oil required for Oyakodon at all. ZILCH.
How easy is it to cook Oyakodon?
Very.
Provided your rice is ready, cooking Oyakodon takes only 10 minutes and honestly couldn’t be any simpler! All you have to do is get your pan out and then flavour your dashi (or chicken) stock with some light soy sauce, mirin and sugar. Once that’s been brought up to a boil, add the chicken pieces and sliced onions and let it simmer away for a couple of minutes. Now, instead of frying an egg in a separate pan, you pour the beaten egg over the simmering chicken and let it cook away in the flavourful broth for 1-2 minutes. And… you’re pretty much done! Serve it on top of warm rice and don’t forget to garnish with sliced spring onions and nori.
One of Japan’s classic donburis, Oyakodon is a one-pot meal that comes together with minimal effort but tastes absolutely incredible. Tender chicken pieces that have been simmered in a flavourful dashi broth are served on top of fluffy warm rice with onions and soft creamy eggs. Perfect for a weekday meal or when you just need food on the table asap. In a pan, add the dashi stock, soy sauce, mirin and sugar. Bring to a boil over medium-high heat. Add the onion slices and chicken into the pan and cook for 8-10 minutes. In the meantime, crack the eggs into a bowl and mix them until homogenous. Pour the beaten eggs evenly on top, cover with a lid, and cook for 1-2 minutes or until it’s cooked to your desired doneness. The eggs should be mostly set but also slightly runny. Serve the eggs/chicken over warm rice and garnish with the sliced spring onions and nori sheets. Enjoy. Oyakodon (Japanese Chicken & Egg Rice Bowl)
(1 votes, average: 5.00 out of 5)
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