Oyakodon, Japanese chicken and egg rice bowl, simmered in a sweet soy dashi broth and served over steamed rice.
About this Japanese recipe
Oyakodon means parent-and-child bowl, a reference to the chicken and egg. It is a classic Japanese one-pan lunch that takes about 20 minutes.
Ingredients you will need
The main ingredients are boneless chicken thigh, small onion, dashi, soy sauce, mirin, sugar. Exact quantities are in the recipe card below.
How long it takes
Allow 25 min in total: 10 min of preparation, 15 min of cooking. The recipe serves 2.
Oyakodon
Oyakodon, Japanese chicken and egg rice bowl, simmered in a sweet soy dashi broth and served over steamed rice.
Ingredients
Method
- Bring the dashi, soy sauce, mirin and sugar to a simmer in a small frying pan.
- Add the onion and cook for 3 minutes.
- Add the chicken and simmer for 5–6 minutes until cooked through.
- Pour two-thirds of the egg over the chicken, cover and cook for 1 minute.
- Add the remaining egg and cook for 30 seconds until just set but still soft.
- Slide over bowls of hot rice and garnish with mitsuba or spring onion.
Notes
Beat the eggs only lightly so you can still see streaks of white and yolk. This gives oyakodon its texture.