Oyakodon (Japanese Chicken and Egg Rice Bowl) image

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.

Recipe From allrecipes.com

Provided by User

Categories     Breakfast and Brunch     Meat and Seafood     Chicken

Time 40m

Yield 4

Number Of Ingredients: 9

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs
Calories688.4 calories
Carbohydrate97.9 g
Cholesterol208.3 mg
Fat14.6 g
Fiber2.2 g
Protein35.3 g
SaturatedFat4.2 g
Sodium1225.6 mg
Sugar16.9 g


  • Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
  • Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
  • To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.


Oyakodon (Japanese Chicken and Egg Rice Bowl) image

Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins - katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again. This recipe, more subtly seasoned than you might find in a Tokyo cafeteria, comes from the photographer Mika Horie, who grew up cooking it with her mother in Kyoto. It calls for cooking the eggs and chicken in two batches. You can cook all of it at once in a larger skillet, but the results won't be as pretty.

Recipe From cooking.nytimes.com

Provided by Hannah Kirshner

Categories     dinner, for two, quick, snack, weekday, poultry, main course

Time 30m

Yield 2 servings

Number Of Ingredients: 11

6 tablespoons dashi (homemade or instant)
2 tablespoons dry sake
2 tablespoons mirin or aji mirin
2 tablespoons soy sauce
1/2 teaspoons sugar
2 skin-on chicken thighs, deboned (do it yourself or ask your butcher)
1 small onion, thinly sliced, lengthwise
4 eggs
6 sprigs of mitsuba, cut into 1-inch lengths, or 2 scallions, very thinly sliced on a sharp diagonal
Short-grained white rice (often labeled sushi rice), cooked, for serving
Shichimi togarashi (Japanese 7-spice chile pepper, sometimes labeled nanami) (optional)
UnsaturatedFat21 grams
Carbohydrate11 grams
Fat33 grams
Fiber2 grams
Protein39 grams
SaturatedFat10 grams
Sodium1199 milligrams
Sugar4 grams
TransFat0 grams


  • Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
  • Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
  • Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
  • Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
  • Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.


Quick Oyakodon image

This dish is very easy to make and very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy.

Recipe From allrecipes.com

Provided by BINGADING

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 2

Number Of Ingredients: 11

1 cup uncooked short-grain white rice
2 cups water
1 cup chicken stock
¼ cup soy sauce
2 tablespoons brown sugar
½ onion, thinly sliced
½ cup shiitake mushrooms, thinly sliced
1 skinless, boneless chicken breast half - cut into strips
4 green onions, cut into 1-inch pieces
2 eggs, beaten
6 snow peas, thinly sliced
Calories619.2 calories
Carbohydrate106.1 g
Cholesterol220.6 mg
Fat6.7 g
Fiber5.5 g
Protein31 g
SaturatedFat2 g
Sodium2282.6 mg
Sugar18.8 g


  • Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
  • Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
  • Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.


Oyakodon image

Tuck into this hearty Japanese oyakodon. It translates as 'family donburi [rice bowl]' or 'adult-and-kids donburi', because both chicken and egg are used in the dish

Recipe From bbcgoodfood.com

Provided by Nina Matsunaga

Categories     Dinner, Supper

Time 20m

Number Of Ingredients: 11

250ml dashi
11⁄2 tbsp mirin
1 1⁄2 tbsp sake
1 1⁄2 tbsp soy sauce
1 1⁄2 tbsp caster sugar
2 boneless, skinless chicken thighs, finely sliced
1⁄2 onion, finely sliced
2 large eggs
freshly cooked Japanese rice
mitsuba (Japanese parsley) or curly parsley
togarashi seasoning or sansho pepper
Calories301 calories
Fat10 grams fat
SaturatedFat3 grams saturated fat
Carbohydrate27 grams carbohydrates
Sugar22 grams sugar
Fiber1 grams fiber
Protein21 grams protein
Sodium2.2 milligram of sodium


  • Mix the dashi, mirin, sake, soy sauce and sugar together until the sugar dissolves. Put the chicken thighs and onion in a small pan, and pour over half the dashi broth so the chicken is just covered.
  • Slowly bring the mixture to the boil, skimming off any fat or scum that floats to the surface, and cook for 8-10 mins until the chicken is cooked through and the liquid has reduced slightly. Taste the broth for seasoning, and adjust if needed. Crack the eggs into a bowl, beat well, and drizzle over the chicken in the pan. Cook over a medium heat until the egg has thickened slightly (it's best served runny).
  • Warm the remaining dashi broth in a separate pan. Serve the oyakodon over hot rice, with the extra dashi broth poured over. Season with mitsuba and togarashi or sansho pepper.


Oyakodon image

Make and share this Oyakodon recipe from Food.com.

Recipe From food.com

Provided by tim_c

Categories     One Dish Meal

Time 40m

Yield 1 serving(s)

Number Of Ingredients: 13

1 cup rice
1/4 lb chicken thighs or 1/4 lb chicken breast
1 1/4 cups water
1/2 teaspoon dashi
1 tablespoon soy sauce
3/4 tablespoon mirin (Sweet Rice Wine)
1 teaspoon rice wine
1/2 tablespoon sugar
1/4 onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon vegetable oil
1 egg


  • Wash and cook rice.
  • Chop onions into strips, and a crosswise cut to the larger sections if you want the onion pieces to spread out more on the rice.
  • Start defrosting chicken.
  • Break and beat egg in a bowl.
  • Heat water and Dashi in a 10"~12" pot.
  • Add soy sauce, mirin, rice wine, and sugar to the mixture and keep on medium heat.
  • Make sure your rice cooker indicates "Warm" before adding the chopped onions to the pot.
  • Simmer covered for about 8 min or until onions are becoming translucent.
  • When the chicken has defrosted, cut chicken to bite-size and season with salt and pepper.
  • Heat frying pan with oil.
  • Fry chicken on medium-high until sides of the chicken are brown. Should not take more than 2~3 minutes.
  • Mix the chicken into the pot and heat on high uncovered for about 5~7 min
  • Pour the beaten egg into the pot, covering as much surface area as possible. Cover the pot.
  • Wait for 20~30 seconds meanwhile getting the rice into a bowl.
  • Pour the contents of the pot over the rice, it should literally slide out of the pot onto the rice. If it doesn't, it means too much water has evaporated or more likely, the egg was overcooked and is starting to stick to the pot.

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  2. Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).
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  2. Whisk the eggs in a container with a spout until they're about half mixed, but there are still some areas with pure egg white and egg yolk.
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  1. Cut chicken thigh into bite size pieces, slice onion into ¼ to ½-inch wide pieces and roughly chop mitsuba(or other herb you are using) and set aside.
  2. Cut chicken thigh into bite size pieces, slice onion into ¼ to ½-inch wide pieces and roughly chop mitsuba(or other herb you are using) and set aside.
  3. In a mixing bowl, combine soy sauce, mirin, sake, sugar and dashi stock and whisk until sugar has dissolved. Set aside. Crack eggs into another mixing bowl and just break down white and yolk, but not whisking or over mixing.
  4. Add sauce into an 8-inch skillet or donburi-nabe and bring it to boil over high heat. Add onion slices and chicken; spread evenly and cover. Cook 7 to 8 minutes. In half of cooking time, turn chicken and onion over so they will cook evenly.
  5. Pour eggs evenly on top, cover and cook 10 to 30 seconds or until your desired doneness. Sprinkle mitsuba right on top and serve over warm cooked rice. Enjoy!
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Recipe: Oyakodon (Japanese Chicken and Egg Rice Bowl)

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