Oyakodon is a classic and beloved Japanese dish that translates to “parent and child rice bowl,” reflecting its key ingredients: chicken (parent) and eggs (child). This comforting one-bowl meal consists of tender chicken and thinly sliced onions simmered in a sweet and savory broth made with soy sauce, mirin (sweet rice wine), sugar, and dashi stock or chicken broth. Once the chicken is cooked through and the flavors have melded, beaten eggs are gently poured over the mixture and cooked until softly set.
Ingredients:
- 2 cups Japanese rice (short-grain)
- 2 cups water (for cooking rice)
- 2 chicken thighs or breasts, thinly sliced
- 1 onion, thinly sliced
- 4 eggs
- 2 tablespoons soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon sugar
- 1 cup dashi stock (or substitute with chicken broth)
- Sliced green onions for garnish
- Steamed broccoli or other vegetables (optional, for serving)
Instructions
Step 1: To prepare Oyakodon, start by rinsing the rice under cold water until the water runs clear, then drain well. Combine the rinsed rice and water in a rice cooker or pot, cooking according to your rice cooker’s instructions until the rice is fluffy and cooked.
Step 2: Meanwhile, prepare the broth by mixing soy sauce, mirin, sugar, and dashi stock (or chicken broth) in a small bowl, and setting it aside. In a large skillet or frying pan, heat a bit of oil over medium heat and cook thinly sliced onion until softened about 3-4 minutes.
Step 3: Add sliced chicken to the skillet, cooking until no longer pink. Pour the prepared broth mixture into the skillet with the chicken and onions, bringing it to a simmer for 3-4 minutes until flavors meld. In a bowl, lightly beat eggs with a fork, then pour evenly over the chicken mixture in the skillet. Cover and cook for 2-3 minutes until the eggs are just set.
Step 4: To assemble, place cooked rice into serving bowls, spoon the chicken, onion, and egg mixture over the rice evenly, and garnish with sliced green onions.
Step 5: Serve hot, optionally with steamed broccoli or other vegetables on the side for a complete meal. Enjoy your comforting Oyakodon!
Tips for Warm and Delicious Oyakodon
- Use Fresh Ingredients: Opt for fresh chicken and eggs for the best flavor. Fresh ingredients will enhance the overall taste of the dish.
- Balance the Seasonings: Adjust the amount of soy sauce, mirin, and sugar according to your taste preferences. The balance between salty, sweet, and savory is crucial for a delicious Oyakodon.
- Cook the Eggs Just Right: When adding the beaten eggs to the simmering broth, cook them until they are just set but still slightly runny. This ensures a silky texture and enhances the dish’s overall richness.
- Simmer to Develop Flavor: Allow the chicken and onions to simmer in the broth for a few minutes after adding it to the skillet. This helps the flavors meld together and infuses the ingredients with the savory broth.
- Serve Immediately: Oyakodon is best enjoyed hot off the stove. Serve it immediately after assembling over a bowl of steamed rice to preserve its warmth and flavor.
Macros
Calories: 400-450 calories
Protein: 30-35 grams
Carbohydrates: 45-50 grams
Fat: 10-15 grams
Frequently Asked Questions for Oyakodon
1. What does “Oyakodon” mean?
- Oyakodon translates to “parent and child rice bowl” in Japanese, symbolizing the use of both chicken (parent) and eggs (child) in the dish.
2. What kind of rice is used for Oyakodon?
- Japanese short-grain rice, such as sushi rice or regular Japanese rice, is typically used for Oyakodon due to its sticky texture and ability to hold the flavors of the dish well.
3. Can I use other types of meat besides chicken?
- Yes, while traditionally made with chicken, you can substitute with other proteins such as thinly sliced pork or even seafood like shrimp or fish.
4. Is Oyakodon served hot or cold?
- Oyakodon is typically served hot, straight from the pan to the bowl of rice. It’s enjoyed immediately after cooking for the best taste and texture.
Oyakodon: Japanese easy and comfort rice bowl dish
Ingredients
- 2 cups Japanese rice short-grain
- 2 cups water for cooking rice
- 2 chicken thighs or breasts thinly sliced
- 1 onion thinly sliced
- 4 eggs
- 2 tablespoons soy sauce
- 2 tablespoons mirin Japanese sweet rice wine
- 1 tablespoon sugar
- 1 cup dashi stock or substitute with chicken broth
- Sliced green onions for garnish
- Steamed broccoli or other vegetables optional, for serving
Instructions
- Step 1: To prepare Oyakodon, start by rinsing the rice under cold water until the water runs clear, then drain well. Combine the rinsed rice and water in a rice cooker or pot, cooking according to your rice cooker’s instructions until the rice is fluffy and cooked.
- Step 2: Meanwhile, prepare the broth by mixing soy sauce, mirin, sugar, and dashi stock (or chicken broth) in a small bowl, and setting it aside. In a large skillet or frying pan, heat a bit of oil over medium heat and cook thinly sliced onion until softened about 3-4 minutes.
- Step 3: Add sliced chicken to the skillet, cooking until no longer pink. Pour the prepared broth mixture into the skillet with the chicken and onions, bringing it to a simmer for 3-4 minutes until flavors meld. In a bowl, lightly beat eggs with a fork, then pour evenly over the chicken mixture in the skillet. Cover and cook for 2-3 minutes until the eggs are just set.
- Step 4: To assemble, place cooked rice into serving bowls, spoon the chicken, onion, and egg mixture over the rice evenly, and garnish with sliced green onions.
- Step 5: Serve hot, optionally with steamed broccoli or other vegetables on the side for a complete meal. Enjoy your comforting Oyakodon!