Oyakodon

A classic Japanese comfort meal made in just 15 minutes! Tender chicken and fluffy eggs simmered in a sweet and savory dashi broth over warm rice.

If you love authentic Japanese home cooking, you HAVE to try this classic comfort meal! “Oyako” means parent and child (chicken and egg), cooked together in a sweet and savory dashi broth.

It’s surprisingly simple, takes only 15 minutes, and tastes just like a warm hug in a bowl.

Easy 15-Minute Oyakodon(Japanese Chicken & Egg Rice Bowl)

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 2

Ingredients Method Video

Ingredients

  

• 250 g ⁠Chicken thigh cut into bite-sized pieces⁠
• 0.5 ⁠Onion thinly sliced⁠
• 4 ⁠Eggs
• 2 tbsp ⁠Soy sauce
• 2 tbsp ⁠Mirin
• 1 tbsp ⁠Sake
• 1 tbsp ⁠Sugar
• 0.5 tsp ⁠Dashi powder
• 150 ml ⁠Water
• ⁠Optional garnish Mitsuba, or Shichimi Togarashi⁠

Method

 

1. Simmer the Onion: Slice the onion thinly. In a skillet, add water, dashi powder, soy sauce, mirin, sake, sugar, and the sliced onion. Bring to a simmer until the onion becomes soft and translucent.
2. Cook the Chicken: Add the bite-sized chicken pieces to the pan. Cook over medium heat, flipping occasionally, until cooked through.
3. Prep the Eggs: Whisk the eggs gently in a bowl. Pro tip: Do not over-mix! Keeping the whites and yolks loosely separated makes the final texture extra fluffy.
4. First Layer of Egg: Pour about 2/3 of the beaten egg evenly over the chicken and onions. Cover with a lid and cook on low heat until slightly set.
5. Final Touch: Pour the remaining 1/3 of the egg over the top. Turn off the heat immediately—the residual heat will create that luscious, silky texture!
6. Serve: Slide over a warm bowl of steamed rice and top with your favorite garnish. Enjoy!

Video

https://www.instagram.com/reel/DcvoXuSJUZU/?stkn=MTdubmFwaWVmMXV6cA==