Oyakodon is one of the most popular rice bowl dishes in Japan. It's filled with authentic Japanese flavors, featuring tender chicken and fluffy eggs, enhanced by unique Japanese seasonings.
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What is Oyakodon?
Oyakodon is a rice bowl dish topped with chicken and egg that is simmered in soy sauce, mirin, and other seasonings. Oyako means parent and child, don refers to a rice bowl, and the dish is called 'oyakodon' because it uses chicken as the parent and egg as the child. The combination of chicken, eggs, and traditional Japanese seasonings creates a delightful flavor that is 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 of oyakodon. Today, it has become one of the iconic dishes representing Japanese rice bowls.
Regional Variations
The taste of oyakodon varies depending on the region, but it's common to use onions and season it with sweet and savory flavors. In western Japan, naganegi (Japanese leeks) are sometimes used instead of onions, and the dish is finished with a lightly flavored dashi broth for a more refreshing taste.
Here, I'd like to share a recipe that closely resembles the original flavor. It pairs well with rice and allows you to savor the authentic essence of oyakodon.
What is the best cut of chicken to use?
You can make oyakodon with any part of chicken meat, but the best choice for oyakodon is chicken thighs. Using chicken thighs provides a good amount of fat and a satisfying texture, resulting in a delicious oyakodon.
By the way, if you use ingredients other than chicken, it becomes a dish with a different name called "Tanin Don." The term "Tanin" means others, indicating that the ingredients have nothing to do with eggs.
Ingredients
- 12 oz. (340g) cooked Japanese white rice
- 3.5 oz. (100g) boneless chicken thighs
- ½ (3.5oz./100g) onion
- 4 eggs
- 4 Tbsp bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article)
- 1 tsp sugar
- 4 Tbsp mirin
- 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.
Step 2
Crack the egg into a small bowl and beat it.
Step 3
Add A (bonito dashi, sugar, mirin, soy sauce) to a pot and bring it to a boil. Once it comes to a boil, add the chicken thighs and onions and simmer over low-medium heat until the chicken changes color.
Step 4
Pour ¾ of the beaten eggs over the mixture and continue heating for 1 minute.
Step 5
Pour the remaining ¼ of the beaten eggs over the mixture and continue to cook for 30 seconds. Then, turn off the heat, cover the pan with a lid, and let it steam for 1 minute.
Step 6
Serve the rice in a bowl and pour the mixture from the pot over it.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Simmer the chicken in the seasoned liquid first. This will allow you to focus on cooking beaten eggs in a later step.
- Add beaten eggs to the pot in two separate batches, and make sure to cook the second batch of beaten eggs for a shorter amount of time. This will result in a delicious oyakodon with a fluffy egg texture.
Recipe Card
Oyakodon (Chicken and Egg Rice Bowl)
Ingredients
- 12 oz. (340g) cooked Japanese white rice
- 3.5 oz. (100g) boneless chicken thighs
- ½ (3.5oz./100g) onion
- 4 eggs
- 4 Tbsp bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article)
- 1 tsp sugar
- 4 Tbsp mirin
- 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 small bowl and beat it.
- Add A (bonito dashi, sugar, mirin, soy sauce) to a pot and bring it to a boil. Once it comes to a boil, add the chicken thighs and onions and simmer over low-medium heat until the chicken changes color.
- Pour ¾ of the beaten eggs over the mixture and continue heating for 1 minute.
- Pour the remaining ¼ of the beaten eggs over the mixture and continue to cook for 30 seconds. Then, turn off the heat, cover the pan with a lid, and let it steam for 1 minute.
- Serve the rice in a bowl and pour the mixture from the pot over it.
Notes
- You can store it in the refrigerator for up to 2 days.
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