Oyakodon (Japanese Chicken and Eggs Rice Bowl)
Published May 30, 2019
Updated Aug 29, 2024
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Oyakodon (Japanese Chicken and Eggs Rice Bowl) - Japanese egg rice recipe with cooked chicken and eggs over a bowl of steamed rice. Oyakodon is a quick and easy meal for the entire family.
What Is Oyakodon
The word oyakodon literally means mother and child rice bowl in Japanese. This comes from the fact that the rice bowl is covered in chicken and eggs.
Rice bowls are very popular in Japan and they are called donburi in Japanese. Donburi is a one-meal dish where the rice and the side dishes — consisting of either meat, fish, eggs, and/or vegetables—are served together in a big rice bowl as a complete meal.
This Japanese egg rice is a homey dish that many people love.
How To Make Oyakodon
Egg is an important ingredient in donburi, as it makes 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 will give its flavor to the rice, hence making this simple and humble oyakadon the ultimate donburi dish.
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.
Frequently Asked Questions
Yes, this rice bowl packs a great amount of protein, which is great for you.
This recipe has 377 calories per serving.
What To Serve With Oyakodon
This dish is best served as the main course. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
- Green Tea Rice
- Gyudon (Japanese Beef Bowl)
- Teriyaki Chicken
- Nikujaga (Japanese Meat and Potato Stew)
Oyakodon (Japanese Chicken and Eggs Rice Bowl)
Ingredients
- 1/4 onion, cut into rings
- 8 oz (230g) chicken thigh , or leg, fat trimmed and cut into bite-sized pieces
- 3 large eggs, lightly beaten
- 3/4 cup water
- 1 stalk scallion, cut diagonally
Sauce:
- 2 tablespoons Mizkan bonito flavored soup base, or soy sauce
- 1 1/2 tablespoons mirin
- 1 teaspoon sugar
Instructions
- Combine all the Sauce ingredients in a small bowl and stir well.
- Heat a small saucepan over high heat and bring the water to a boil. Add the sliced onion, chicken, and sauce, and cook for 2 minutes, or until the chicken is cooked through. Skim off any scum that forms.
- Pour the eggs slowly in a circular motion, covering the chicken. Reduce the heat to a simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are set. Add the scallions.
- To serve, add steamed rice to two bowls and top with the simmered chicken and eggs. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When is the seasoned sauce used in the recipe? I am not very clear based off the procedure outlined. I’d the chicken cooked in the sauce (water) or is the sauce used as a dipping sauce. Pls help to clarify .
Read direction 2. You add the sauce to the water when it broil.
Hey Bee!
Would it work if I substituted the bonito soup base for fish sauce? =P
Yes! But probably not in the exact amount, just use your best judgment.