Oyakodon亲子丼 (Japanese chicken & egg rice bowl)

Oyakodon, meaning “parent-and-child donburi”, is a popular Japanese donburi dish invented in the late 19th century. It consists of sliced onion, chicken, eggs simmered in a sweet-savory sauce, poured over a bowl of steamed rice. Oyakodon is a rather simple dish that only requires one pan. It is a delicious, hearty and healthy meal done in 15 minutes, a perfect quick meal option!

Ingredients (serves 1):
  • 100g chicken
  • 1 large egg
  • 1/4 onion, sliced
  • 150ml dashi stock
  • 1/2 tbs soy sauce
  • 1 tbs sake/cooking wine
  • 1-2 tsb sugar
  • 1 tsb mirin (optional)
  1. You can use chicken thigh or chicken breast, however I recommend chicken thigh for its tenderer texture
  2. I used homemade dashi stock. Store bough stock works too.

Combine stock, soy sauce, sugar, cooking wine/sake in a pan, bring liquid to boil, then add sliced onions, cook for 5 min over medium heat

Add chicken (cut into bite-size pieces), bring stock to boil, then simmer for 5-7 min until chicken is almost fully cooked. p.s. carrot is just for decoration.

Evenly drizzle the beaten egg over the chicken and onion. 

Cook until the egg is done to your preference (runny or set).

Pour everything over a bowl of steamed rice.

Garnish with chopped scallions and nori flakes, enjoy immediately!

Cooked in a delicious sweet-savory sauce, every ingredient has become super flavorful and juicy. Oyakodon is easy to make, filling, healthy and scrumptious. No wonder it remains a popular donburi dish since its creation!

Japanese cuisine made easy

Instagram: uiq_qiu
WeChat: qiuqiu_food

Leave a Reply

Your email address will not be published. Required fields are marked *