Recipe: Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon is one of the easiest donburi you can try making at home. Oyako, literally translates to "parent-and-child", referring to the chicken and egg used in making this dish.

Oyakodon, Japanese chicken and egg rice bowl

Oyakodon is also a very healthy dish as it is cooked without any oil; the chicken is simmered along with onion and a stock made from dashi, mirin and Japanese soy sauce. For convenience, I am using the recipe for mentsuyu (scroll down for the recipe); any unused tsuyu can be stored for future use for soba or any other noodle dishes. Beaten eggs are added and allow to cook until just set, before serving on top of rice, along with a garnishing of spring onions and a bowl of miso soup. You may also sprinkle some shichimi togarashi spice, for an extra umami kick.

Click here to watch the step-by-step video instructions on How to Make Oyakodon.

Oyakodon (Japanese chicken and egg rice bowl)
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves 4

Ingredients
400g chicken fillet or breast, cut into bite-size pieces
2 medium yellow onion, thinly sliced
1 cup tsuyu (scroll down for recipe)
4 eggs, beaten

Rice, to serve
2 spring onion, finely chopped
Shichimi togarashi

1. In a large wok, place the onions, chicken and 1 cup of tsuyu. Over medium high heat, bring to a boil, then lower to medium heat and simmer for 10 minutes.

2. Pour beaten egg over the top and do not stir. Leave to cook until eggs have just set, about 1-2 minutes.

3. Fill each bowl with rice, then top with eggs, chicken and onions and some of the sauce. Garnish with spring onions. You may sprinkle on some shichimi togarashi if you like. Serve with miso soup.

For the tsuyu
Makes 800ml
3 cups water
1 pack (5g) instant dashi powder
2/3 cup Japanese soy sauce
2/3 cup mirin
1/2 tsp caster sugar

1. Place all ingredients into a saucepan. Over a medium heat, bring to a simmer and stir to dissolve the sugar. Allow to cool. Any unused amounts can be transferred to a bottle and stored in the fridge for a few months. You can use this with your soba or udon dishes.
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