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Oyakodon (Japanese Chicken and Egg Rice) http://rasamalaysia.com/oyakodon-recipe/
September 27th, 2012 26 Comments

Oyakodon (Japanese Chicken and Egg Rice)

Oyakodon
Oyakodon pictures (5 of 8)

As I mentioned in the Sukiyaki Donburi post, other than bento, rice bowls are very popular in Japan. Rice bowls are called donburi in Japanese. Donburi is basically a one-meal dish where the rice and the side dish—consisting of either meat, fish, eggs, and/or vegetables—are served together in one big rice bowl as a complete meal. With the right recipe and combination, donburi is guaranteed to please as it’s delicious, convenient, and gratifying. In addition, there are endless variations of donburi that one can make to suit the palate.

One of the most popular and common donburi is oyakodon, or chicken and egg rice. In Japanese, oyakodon or 親子丼 literally means parent and child bowl. I don’t know the origins of the name, but I can tell you that the combination of chicken and eggs on top of rice is utterly delightful.

Oyakodon

Egg is an important ingredient in donburi. It’s used to make the simmered egg sauce in many recipes, including oyakodon. The eggs must not be over-beaten; they should remain light and fluffy after simmering with the sauce. More importantly, the simmered chicken and eggs have to soak up the flavors of the seasonings. When serving the chicken and eggs on top of steamed rice, the sauce would lend its flavor to the rice, hence making this simple and humble oyakadon the ultimate donburi dish that everyone loves.

Traditionally, the best oyakodon recipe calls for dashi, or Japanese soup stock made of dried bonito flakes and kombu (dried kelp). I made mine with Mizkan Bonito Flavored Soup Base, which is precisely soy sauce with dashi. Since there is bonito flavoring in the Soup Base, there is no need to make dashi and hence making traditional Japanese cooking very accessible to every home cook. I can’t even begin to tell you how much I love Mizkan Bonito Flavored Soup Base; it has become an indispensable item in my pantry. I use it on various Asian dishes, not limited to Japanese cuisine. It’s an amazing condiment that adds flavors to just about everything.

Oyakodon

Oyakodon can be made into a bento easily. Get a simple one-compartment bento box, top the steamed white rice with the simmered chicken and eggs, and you have a bento that you can take to work. You can make it for your kids and I am sure they will be very happy to enjoy a bento meal of Japanese chicken and egg rice. Enjoy!

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26 comments... read them below or add one

  1. bigWOWO says:

    “literally means parent and child bowl. I don’t know the origins of the name…”

    I think it’s just because chickens (parents) lay eggs (children). That’s the way it was explained to me by a Japanese friend.

    • Hi BigWOWO, that’s really interesting. I like it and it makes perfect sense that chicken lays eggs and hence parent and child.

    • Nisei1959 says:

      bigWOWO…you are so right! That is exactly what it means. This is one Japanese dish that my mother used to make us, growing up and I have continued to make it for my family, and now my daughter’s are making it for their families. Definitely a favorite in our family. Thanks for sharing…

  2. AnneMarie says:

    Hi Bee,
    Just wanted to let you know that your books are so popular that my local library (SF) has ordered 12 copies. Initially they had only two but there was a long waitlist. You’re famous! Congrats!

  3. Rowena Bruls via Facebook says:

    i want also to try this recipe . I just saw this recipe this week on Japanese channel.Look delicious there they made a side dish made of tomato ,dried wakame and cucumber with sake dressing.

  4. I love this Oyakodon recipe & I must try this one soon. Just came from a Tokyo family vacation and we enjoyed the food so much, I’m now scouring favorite blogs for Japanese recipes to try. Glad I found yours :-)

  5. Ophel says:

    Hi I like to try this Oyakodon recipe just want to ask if there is a substitute that I can use for Bonito flavored soupbase? Thanks!

  6. Jonathan_Goh85 says:

    :3 made it last night.. sis & mum finished it for me.. I had a hard time finding the sauce in Mid Valley (Malaysia) the other coz no staff seems to know what it is -___-”

  7. Joe says:

    Do you have the recipe of gyudon?

  8. Jinilia says:

    I just tried this recipe yesterday for dinner. Thanks a lot, Bee!! it’s quick and easy to make and simply delicious!!
    btw do u know that i cook everyday from your cook book? lol

  9. jeantreyes says:

    Hi Bee,

    Saw you and your family in an HGTV house hunter episode. One of my favorite show :)
    Glad I did coz now I’ve been cooking a lot using recipes from your site. This site is awesome…love the pictures.

  10. David says:

    I made this tonight. It was very tasty. I do have a question though…

    After the chicken has cooked, should you drain the water from the chicken? I didn’t, and after the egg was done cooking, there was still quite a bit of water in the pot. I just served it onto the rice with a slotted spoon, which drained it on-the-fly. Is this how the end product should be?

  11. roy says:

    Hi,
    If I want to serve 6 can I X3 all ingredients, even the water?

    Thank you

  12. An says:

    Hi Bee,

    I’m having hard time finding Mizkan Bonito Flavored Soup Base? What can I replace it with for what amount? Thanks.

  13. Alicia says:

    Hey Bee!

    Would it work if I substituted the bonito soup base for fish sauce? =P

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