Oyakodon, or chicken and egg rice bowl, is an easy comforting meal you can have on the dinner table in less than 30 minutes.
Oyakodon literally translates to parent and child rice bowl, which is cute and perhaps a little morbid? The dish consists of chicken and egg simmered in an umami sauce, served on top of hot white rice. Using only a handful of ingredients, oyakodon does not take long to make and is one of my favourite dinners to whip up when I’m after something quick and easy.
A few little recipe notes –
Use chicken thigh for your oyakodon. I find it much more flavourful, and it remains tender and juicy after simmering in the sauce. You can pre-whisk your eggs before pouring into the pan, however I personally like the different bits of yolk and white in the final dish, so I crack the eggs straight in and give it a loose scramble with chopsticks while it gently cooks. The eggs add to the sauciness, so don’t overcook them! They should still jiggle in the pan when you’re ready to serve.
Watch the video to see how I make it. Don’t forget to tag me if you make this one, nothing makes me happier than seeing you make my recipes!
📖 Recipe
Oyakodon
Ingredients
- ½ brown onion
- 2 chicken thighs
- 100 mL dashi
- 2 tablespoon soy sauce
- 2 tablespoon mirin
- ½ tablespoon castor sugar
- 4 eggs
To serve
- 2 portions of cooked rice
- 1 spring onion thinly sliced
- Shichimi togarashi
Instructions
- Slice onion lengthwise and chicken into bite-sized chunks.
- In a jug, whisk together dashi, soy sauce, mirin and sugar.
- Place a frypan over medium heat and add sliced onions and the dashi mixture. Bring to a gentle simmer.
- Add chicken on top of onions. Cook for five minutes uncovered, until chicken is cooked through. Flip the chicken throughout if necessary.
- Turn the heat down low and crack in the eggs, swirling them gently and breaking up the yolks. Cook the eggs until they are still very soft and runny. Remove from the heat.
- In a bowl, add rice and spoon over the chicken and egg. Sprinkle with spring onions and shichimi to serve.
Notes
- Pick up dashi powder from your local Asian supermarket. If you are in a pinch, substitute the dashi with a mushroom or vegetable stock.
If you’re after more easy dinner ideas, check out my steamed fish with ginger and spring onions or tomato egg stir fry.
