15-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon, translating to “parent and child bowl,” is a beloved Japanese dish that combines tender chicken and softly cooked eggs simmered in a savory-sweet broth, served over a bed of steamed rice. This comforting meal is a staple in Japanese households, known for its simplicity and depth of flavor.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 15 minutes, making it perfect for busy weeknights.
• One-Pan Meal: Minimal cleanup with all ingredients cooked in a single pan.
• Comforting Flavors: The harmonious blend of savory dashi, sweet mirin, and soy sauce creates a rich umami taste.
• Customizable: Easily adaptable to personal preferences or dietary needs.
• Authentic Taste: Brings the essence of Japanese home cooking to your table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chicken thigh or breast, cut into bite-sized pieces
• Eggs, lightly beaten
• Onion, thinly sliced
• Dashi stock
• Soy sauce
• Mirin
• Sugar
• Cooked white rice
• Green onions or scallions, for garnish

Directions

1. Prepare the Broth: In a bowl, combine dashi stock, soy sauce, mirin, and sugar. Stir until sugar dissolves.
2. Cook Onions and Chicken: In a skillet over medium heat, add the sliced onions and pour in the prepared broth. Simmer until onions are translucent. Add the chicken pieces and cook until they are no longer pink.
3. Add Eggs: Gently pour the beaten eggs over the chicken and onion mixture. Cover the skillet and cook until the eggs are just set but still slightly runny.
4. Serve: Place steamed rice in bowls and ladle the chicken and egg mixture over the top. Garnish with chopped green onions or scallions.

Servings and Timing

• Servings: 2
• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• Total Time: 15 minutes

Variations

• Protein Alternatives: Substitute chicken with tofu or mushrooms for a vegetarian version.
• Spice Level: Add a dash of shichimi togarashi (Japanese seven-spice blend) for heat.
• Broth Base: Use homemade dashi or instant dashi powder based on availability.
• Sweetness: Adjust the amount of sugar to taste.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gently reheat in a microwave or on the stovetop until warmed through. Note that the texture of the eggs may change upon reheating.

FAQs

What is dashi, and where can I find it?

Dashi is a Japanese soup stock made from kombu (seaweed) and bonito flakes. It can be found in Asian grocery stores or online, either in liquid form or as instant granules.

Can I use chicken breast instead of thigh?

Yes, chicken breast can be used; however, it may result in a slightly drier texture compared to the juicier thigh meat.

Is it necessary to use mirin?

Mirin adds a subtle sweetness and depth to the dish. If unavailable, a combination of rice vinegar and sugar can be used as a substitute.

How do I achieve the perfect egg texture?

Lightly beat the eggs to maintain some separation between the yolks and whites. Pour them gently over the simmering chicken and cover the pan to steam until just set.

Can I make this dish ahead of time?

Oyakodon is best enjoyed fresh. Preparing it ahead may alter the texture of the eggs and the overall dish.

What type of rice is best for Oyakodon?

Short-grain Japanese rice is traditional, but any steamed white rice can be used.

Can I add vegetables to this dish?

Yes, adding vegetables like mushrooms or spinach can enhance the nutritional value and flavor.

Is Oyakodon gluten-free?

To make it gluten-free, ensure that the soy sauce and mirin used are certified gluten-free.

How can I make this dish spicier?

Incorporate chili flakes or a spicy condiment like shichimi togarashi to add heat.

What does “Oyakodon” mean?

“Oyakodon” translates to “parent and child bowl,” symbolizing the use of both chicken and egg in the dish.

Conclusion

Oyakodon is a delightful and comforting Japanese dish that brings together tender chicken and silky eggs in a flavorful broth, all served over warm rice. Its simplicity, quick preparation, and rich taste make it a go-to meal for any day of the week. Whether you’re new to Japanese cuisine or a seasoned enthusiast, this recipe offers a satisfying and authentic experience.

Print