Oyakodon (Chicken and Egg Rice Bowl)
Oyakodon — literally "parent-and-child bowl", because it brings together chicken and egg — is one of Japan’s most comforting donburi. Chicken and onion simmered in a sweet-savoury dashi broth, bound with just-set, runny egg and served over a bowl of hot rice. An everyday dish ready in fifteen minutes, where everything hinges on the egg: silky, never dry.
Original recipe : 白ごはん.com (sirogohan.com) + Yamaki + Just One Cookbook
Ingredients
- 1 boneless chicken thigh (about 200 g), in bite-sized pieces
- 1/2 onion, thinly sliced
- 3 eggs, loosely beaten
- 100 ml dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- A few sprigs of scallion or mitsuba
- 2 bowls of hot Japanese rice
Method
- 1In a small frying pan, combine the dashi, soy sauce, mirin and sugar and bring to a gentle simmer over medium heat.
- 2Add the onion and cook 2 minutes, then add the chicken and simmer 4–5 minutes over medium heat until cooked.
- 3Pour three-quarters of the beaten egg over the whole surface and cook about 1 minute without stirring.
- 4Add the rest of the egg, cover and turn off the heat: residual heat finishes the cooking while keeping the egg runny (about 30 seconds).
- 5Slide gently over a bowl of hot rice.
- 6Scatter with scallion or mitsuba and serve at once.
Tips & tricks
- Don’t overcook the egg: it should stay glossy and soft — that’s the signature of the dish.
- Working one portion at a time (one pan per bowl) gives the best result.
- No dashi? Water with a little dashi powder works fine.
Variations
- Katsudon: replace the simmered chicken with a sliced breaded pork cutlet (tonkatsu).
Storage
Eat immediately; the runny egg does not keep.
Ingredient substitutions
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Sugar : maple syrup, honey or coconut sugar.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Oyakodon (Chicken and Egg Rice Bowl)"?
Allow about 5 min of prep and 10 min of cooking, i.e. 15 min in total for 2 servings.
Is this recipe easy to make?
Yes, it's an "Easy" recipe: perfect for beginners, with no special technique required.
Can I make "Oyakodon (Chicken and Egg Rice Bowl)" ahead and store it?
Eat immediately; the runny egg does not keep.
How many servings does this recipe make?
The quantities are for 2 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
