Widely popular throughout Japan, oyakodon is a savory donburi bowl (Japanese rice bowl) that’s quick and easy to make. The hearty flavors of the egg and chicken cooked in a rich umami sauce and served on a bed of rice makes for a filling meal that my whole family loves.
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What is Oyakodon?
Also referred to as oyako donburi, oyakodon is rice bowl (donburi bowl) that’s made with sliced onions, chicken, and eggs. It’s cooked in a mixture of dashi, soy sauce, mirin and sugar and it’s served over a bed of white rice. I like to garnish mine with green onions and togarashi to add a kick of heat. However, if you don’t like spicy food I would skip the togarashi.
Like ramen and tempura, oyakodon is so popular that there are restaurants that specialize in it throughout Japan. Prepared in specialized oyakodon pots, it’s a common quick lunchtime meal for Japanese workers (similar to American fast food). If you ever find yourself in Japan, I strongly recommend trying one of these oyakodon shops.
How to Make Oyakodon?
If you won’t be in Japan anytime soon, you can still enjoy oyakodon from your own kitchen and it’s fairly quick and easy to make.
1. Prepare the ingredients by slicing an onion into thin slices and cutting the chicken into strips about an inch long. Also cook enough white rice to make 4 cups.
2. In a non-stick pan or well seasoned skillet, add onion, sugar, dashi, soy sauce, and mirin to a pan and bring to a simmer on medium heat. Stir occasionally to dissolve sugar and to make sure the onion does not stick to the bottom of the pan.
3. Once the sauce has come to a boil, reduce heat and continue to simmer for 5 minutes, stirring occasionally.
4. After 5 minutes, increase heat back to medium and add chicken to the mixture. Stirring occasionally, continue to cook for an additional 7 minutes.
5. While the chicken is cooking, beat the eggs in a separate bowl until fully combined.
6. After the chicken has cooked for 7 minutes, reduce heat to low and pour egg mixture evenly into the sauce and chicken mixture. Cover and cook undisturbed for around 3 minutes.
7. While eggs are cooking, add one cup of rice into each bowl.
8. After 3 minutes, remove from heat and serve chicken and egg mixture over rice bowl, pouring any extra sauce over the rice.
9. While in Japan the mixture is added to the top of the rice and served as is, I like to mix my oyakodon into the rice prior to adding any garnish. This is primarily because I use a skillet that has a little larger base than the rice bowl I use and the oyakodon doesn’t fit as well as it would using specialized oyakodon pots.
10. Add togarashi to taste for a kick of heat and garnish with diced green onions.
11. Serve and enjoy!
Oyakodon Recipe
Oyakadon (Japanese chicken and egg rice bowl)
Equipment
- 1 Skillet
- 1 Rice cooker
Ingredients
- 4 Boneless, skinless, chicken thighs (1.5 to 2 pounds) Cut into small strips
- 8 Eggs
- 1 Onion Sliced
- 4 Cups Cooked white rice
- 1/4 Cup Sugar
- 2 Cups Dashi
- 1/4 Cup Soy sauce
- 1/4 Cup Mirin
- 2 Green onions Diced
- Togarashi
Instructions
- Prepare ingredients by slicing the onion into thin slices and cutting the chicken into strips about an inch long. Also cook enough white rice to make 4 cups.
- In a non-stick pan or well seasoned skillet, add onion, sugar, dashi, soy sauce, and mirin to a pan and bring to a simmer on medium heat, stirring occasionally to dissolve sugar and to make sure the onion doesn't stick to the bottom of the pan.
- Once the sauce has come to a boil, reduce heat and continue to simmer for 5 minutes, stirring occasionally.
- After 5 minutes, increase heat back to medium and add chicken to the mixture. Stirring occassionally, continue to cook for around 7 minutes.
- While the chicken is cooking, beat the eggs in a separate bowl until fully combined.
- After the chicken has cooked for 7 minutes, reduce heat to low and pour egg mixture evenly into the sauce and chicken mixture. Cover and cook undisturbed for 3 minutes.
- While eggs are cooking, add one cup of rice into each bowl.
- After 3 minutes, remove from heat and serve chicken and egg mixture over rice bowl, pouring any extra sauce into the rice.
- While in Japan the mixture is added to the top of the rice and served as is, I like to mix my oyakodon into the rice prior to adding any garnish. This is primarily because I use a skillet that has a little larger base than the rice bowl I use and the oyakodon doesn't fit as well as it would using specialized oyakodon pots.
- Garnish with togarashi and diced green onions. You can skip the togarashi if you don't like spicy food.
- Serve and enjoy!
Video
Nutrition
Frequently Asked Questions
Is oyakodon gluten-free?
If ordered at a restaurant, oyakodon will not likely be gluten-free as it contains soy sauce. However, it can easily be made gluten-free by using gluten-free soy sauce.
Where is oyakodon popular?
Oyakodon, also known as oyako donburi, is widely popular throughout Japan. In fact, throughout the country you will find oyakodon shops that specialize in this dish and prepare it using pans specifically designed to prepare it.
Final Thoughts on Oyakodon
I love making oyakodon at home because it’s something different that everyone will like. It’s also nutritious and easy to make. If you’re looking to branch out from your ordinary dinner routine, I definitely recommend giving this a try! Happy cooking!
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