Indulge in the delightful flavor of Oyakodon, which is hugely popular in Japan. It is filled with authentic Japanese flavors, featuring tender chicken and fluffy eggs.
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What is Oyakodon?
Oyakodon is a rice bowl topped with chicken and egg, enhanced with unique Japanese seasonings such as dashi, mirin, and soy sauce. "Oyako" means parent and child, "don" refers to a rice bowl, and this dish is called "oyakodon" because it features chicken as the parent and egg as the child. The combination of chicken, eggs, and dashi creates a delightful flavor beloved throughout Japan.
This dish originated at the long-established traditional restaurant "Tamahide," located in Tokyo. It gained popularity and spread throughout Japan, resulting in various regional variations. Today, it has become one of the iconic dishes representing Japanese rice bowl cuisine.
Choosing the suitable cut of chicken
Oyakodon is a dish in which the chicken flavor permeates the entire dish. Therefore, juicy thigh meat is more suitable than bland breast meat. By using chicken thigh, you can experience a rich amount of fat and a satisfying texture. It is highly recommended.
By the way, if you substitute pork or beef for chicken in this dish, it becomes another dish known as "Tanindon." While 'oyako' represents the parent-child relationship between chicken and eggs, the term 'tanin' here signifies using meat unrelated to eggs.
Regional variations
The flavor of oyakodon varies depending on the region in Japan. In Eastern Japan, it is common to use onions to create a slightly sweet and rich flavor, while in Western Japan, naganegi (Japanese leeks) is usually used instead to give it a refreshing taste.
Both variations offer delicious flavors, but here, I share a recipe closer to the original flavor using onions, which is more appealing to everyone. Enjoy the authentic flavor of oyakodon, rich in taste and perfectly paired with rice.
Ingredients
- 11.3 oz. (320g) cooked Japanese white rice
- 3.5 oz. (100g) boneless chicken thighs
- 3.5 oz. (100g) onion
- 4 eggs
Seasonings:
- ¼ cup (60ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 4 Tbsp mirin
- 1 tsp sugar
- 2 Tbsp soy sauce
Step-by-step instructions
🕒 Total 15 mins
Step 1
Cut the chicken thighs into 0.5 inch (1.3cm) cubes. Slice the onion into 0.25 inch (0.7cm) pieces. Crack the egg into a bowl and beat it.
Step 2
Add the seasonings (dashi, mirin, sugar, and soy sauce) to a pot and bring it to a boil. Once it comes to a boil, add the chicken thighs and onions, and let the mixture simmer over medium heat until the chicken changes color.
Step 3
Pour ¾ of the beaten eggs into the mixture and continue heating for 1 minute.
Step 4
Add the remaining ¼ of the beaten eggs and cook for an additional 30 seconds. Then, turn off the heat, cover the pan, and let it steam for 1 minute.
Step 5
Serve the rice into each bowl and pour the mixture from the pot over each bowl.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Simmer the chicken and onions in the seasoned liquid first. This will allow you to focus on cooking beaten eggs in a later step.
- Pour the beaten eggs into the pot in two separate batches, ensuring that you briefly cook the second batch. This will result in a delicious finish with a fluffy egg texture.
Recipe Card
Oyakodon (Chicken and Egg Rice Bowl)
Ingredients
- 11.3 oz. (320g) cooked Japanese white rice
- 3.5 oz. (100g) boneless chicken thighs
- 3.5 oz. (100g) onion
- 4 eggs
Seasonings:
- ¼ cup (60ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article.)
- 4 Tbsp mirin
- 1 tsp sugar
- 2 Tbsp soy sauce
Instructions
- Cut the chicken thighs into 0.5 inch (1.3cm) cubes. Slice the onion into 0.25 inch (0.7cm) pieces. Crack the egg into a bowl and beat it.
- Add the seasonings (dashi, mirin, sugar, and soy sauce) to a pot and bring it to a boil. Once it comes to a boil, add the chicken thighs and onions, and let the mixture simmer over medium heat until the chicken changes color.
- Pour ¾ of the beaten eggs into the mixture and continue heating for 1 minute.
- Add the remaining ¼ of the beaten eggs and cook for an additional 30 seconds. Then, turn off the heat, cover the pan, and let it steam for 1 minute.
- Serve the rice into each bowl and pour the mixture from the pot over each bowl.
Notes
- You can store it in the refrigerator for up to 2 days.
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