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.
Other Homey Japanese Recipes:
- Authentic Chicken Teriyaki
- Gyudon (Japanese Beef Bowl)
- Easy Teriyaki Chicken
- Nikujaga (Japanese Meat and Potato Stew)
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
Is It Healthy?
Yes, this rice bowl packs a great amount of protein, which is great for you.
How Many Calories?
This recipe has 377 calories per serving.
What Dishes to Serve with This Recipe?
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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Oyakodon (Japanese Chicken and Eggs Rice Bowl)
- 1/4 onion (cut into rings)
- 8 oz. 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)
- 2 tablespoons Mizkan Bonito Flavored Soup Base or soy sauce
- 1 1/2 tablespoons mirin
- 1 teaspoon sugar
- Combine all the ingredients for the Sauce in a small bowl. Stir to combine well.
- Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the Sauce, and cook for 2 minutes, or until the chicken is cooked. Skim off the scum.
- Pour the eggs slowly in a circular motion, covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are cooked. Add the scallions.
- To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
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.