Authentic Japanese Oyakodon: Chicken and Egg Rice Bowl Recipe

Ingredients

2 boneless chicken thighs (about 300g)
1 medium onion
4 eggs
4 tablespoons of soy sauce
2 tablespoons of sugar
2 tablespoons of sake
2 cups of steamed rice
2 cups of dashi (Japanese fish broth)
2 tablespoons of mirin (Japanese sweet rice wine)
2 green onions (optional for garnish)

Steps and instructions

Cut the chicken thighs into bite-sized pieces.
Slice the onion into thin pieces.
In a frying pan, over medium heat, combine the dashi, soy sauce, sugar, sake, and mirin. Stir until the sugar dissolves.
Add the sliced onions to the pan and simmer until they become soft.
Add the chicken pieces to the pan and cook until they are fully cooked through.
In a bowl, beat the eggs lightly, ensuring not to overbeat. You should still see some separation of egg whites and yolks.
Pour the beaten eggs over the chicken and onions in the pan. Cover the pan and cook on low heat until the eggs are at your desired doneness.
Steam the rice while the chicken and eggs are cooking.
Scoop a serving of rice into a bowl and slide the chicken and egg mixture on top.
If you like, garnish with chopped green onions before serving.

Tools for making

Cutting Board - To safely and hygienically chop ingredients such as chicken and onions.
Knife - A sharp knife for cutting the chicken and slicing the onion.
Frying Pan - Used to cook the chicken, onions, and eggs.
Whisk or Fork - To beat the eggs lightly before adding them to the pan.
Bowl - To beat the eggs and hold the chicken and egg mixture.
Measuring Spoons - To accurately measure the soy sauce, sugar, sake, and mirin.
Rice Cooker or Pot - For steaming the rice.
Spatula or Wooden Spoon - To stir and mix the ingredients in the pan.
Measuring Cup - For measuring the dashi and rice.

Recipe variations

Substitute chicken with thinly sliced beef or pork.
Use tofu or tempeh as a meat-free alternative.
Add vegetables such as sliced mushrooms, bell peppers, or carrots.
Experiment with different types of broth, such as vegetable broth or chicken broth.
For a spicy twist, add a small amount of chili paste or sriracha sauce.
Add a dash of sesame oil for extra flavor.
Top the dish with sesame seeds or nori flakes for added texture.
Replace white rice with brown rice or quinoa for a healthier option.
Incorporate other seasonings such as garlic, ginger, or dried herbs.
For a creamier texture, mix in a spoonful of mayonnaise or cream.

Recipe overview

Enjoy a taste of traditional Japanese home cooking with this simple and delicious Oyakodon recipe. Oyakodon, which translates to "parent-and-child rice bowl," is a comforting dish made with chicken (the "parent") and eggs (the "child") cooked together in a sweet and savory sauce, then served over steamed rice. This recipe is perfect for a quick weeknight dinner - it's easy to make, requires just a few ingredients, and offers a satisfying combination of flavors and textures. Once you try it, Oyakodon might just become a regular in your meal rotation.

Common questions

Can I use chicken breast instead of chicken thighs? Yes, you can use chicken breast instead of chicken thighs, but keep in mind that chicken breast tends to be drier compared to thighs. Adjust the cooking time accordingly to avoid overcooking the chicken breast.
Can I substitute the dashi with vegetable broth? Yes, you can substitute dashi with vegetable broth if you prefer a vegetarian version of oyakodon. However, note that the flavor may differ slightly.
Can I use brown rice instead of white rice? Yes, you can use brown rice instead of white rice for a healthier option. Keep in mind that brown rice may require a longer cooking time and more liquid.
Can I add other vegetables to the dish? Yes, you can add other vegetables such as mushrooms or bell peppers to the oyakodon for added flavor and texture. Simply sauté them along with the onions.
What can I substitute mirin with? If you don't have mirin, you can substitute it with a mixture of equal parts of sugar and water, or use sweet rice wine or sherry as alternatives.
Can I make oyakodon ahead of time? It is best to serve oyakodon immediately after cooking, as the texture of the eggs may change if reheated. However, you can prepare the ingredients in advance and quickly cook them together when you're ready to eat.

Serving dishes and utensils

Frying pan - A medium-sized frying pan is ideal for cooking the chicken and onions.
Bowl - You'll need a bowl for beating the eggs before adding them to the pan.
Spatula - A spatula will be helpful for stirring and flipping the chicken and eggs in the pan.
Rice cooker or pot - You'll need a rice cooker or pot to steam the rice.
Ladle or serving spoon - A ladle or serving spoon will help you scoop the chicken and egg mixture onto the rice.

Origin stories

Oyakodon, a popular dish from Japan, translates quite literally to "parent-and-child bowl," a humorous nod to its main ingredients, chicken ("parent") and egg ("child"). While it may seem comically grim, this playful pun perfectly encapsulates Japanese humor and wordplay. Debuting in a Tokyo restaurant in the late 19th century, the dish quickly became a beloved comfort food across the nation. Today, it continues to enliven taste buds with its soothing blend of savory and sweet flavors, a testament to Japan's deep appreciation for balance and harmony in their cuisine - a culinary philosophy known as "washoku".

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.