Best 2 Oyakodon Japanese Chicken And Egg Rice Bowl Recipes

Oyakodon is a classic Japanese dish that combines tender chicken, fluffy eggs, and savory sauce over a bowl of rice. It translates to "parent and child bowl," symbolizing the unity of chicken (the parent) and egg (the child) in this harmonious dish. The origins of oyakodon can be traced back to the late 19th century, and it has since become a staple of Japanese home cooking and a popular menu item in restaurants worldwide. Whether you're a seasoned cook or a beginner seeking a comforting and flavorful meal, oyakodon offers a delightful culinary experience that showcases the essence of Japanese comfort food.

Here are our top 2 tried and tested recipes!

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

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.

Provided by User

Categories Breakfast and Brunch Meat and Seafood Chicken

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g

OYAKODON (JAPANESE CHICKEN AND EGG RICE 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.

Provided by Hannah Kirshner

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

Time 30m

Yield 2 servings

Number Of Ingredients 11

Ingredients

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)

Steps:

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.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1199 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use high-quality ingredients, especially for the rice. Short grain Japanese rice is the best choice for this dish.
Make sure to cook the rice according to the package directions. If the rice is undercooked or overcooked, it will not be as good in the final dish.
Don't overcrowd the pan when cooking the chicken. If the pan is too crowded, the chicken will not cook evenly.
Use a well-seasoned cast iron skillet or non-stick pan for cooking the chicken. This will help to prevent sticking and ensure an even cook.
Cook the chicken until it is cooked through, but not overcooked. Overcooked chicken will be dry and tough.
Add the eggs to the pan and cook until they are just set. Do not overcook the eggs, or they will be rubbery.
Serve the oyakodon immediately over a bowl of rice.

Conclusion:

Oyakodon is a delicious and easy-to-make Japanese dish that is perfect for a quick and easy weeknight meal. With its simple ingredients and quick cooking time, oyakodon is a great option for busy cooks. The combination of chicken, eggs, and rice is a classic combination that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give oyakodon a try.