Follow Us
Oyakodon Recipe – Japanese Special
Oyakodon is a traditional Japanese comfort food known for its simple ingredients and rich savory flavor. This classic oyakodon recipe features tender chicken pieces and soft eggs gently simmered with onions in a flavorful mixture of dashi broth, soy sauce, mirin, and sugar, then served over warm Japanese rice. The name “Oyakodon” literally means “parent and child bowl,” referring to the combination of chicken and eggs in the dish. Popular in Japanese homes and casual restaurants, this comforting chicken and egg rice bowl is quick to prepare and perfect for busy weeknights. With its delicate balance of sweet and savory flavors, oyakodon delivers a warm, satisfying meal that highlights the elegance of Japanese home cooking.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Oyakodon Ingredients:
- 2 cups cooked Japanese short-grain rice
- 250 g boneless chicken thighs, cut into pieces
- 1 small onion, sliced
- 3 eggs
- 1/2 cup dashi broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp oil
- 2 tbsp chopped green onions
Oyakodon Instructions:
Heat oil in a pan over medium heat.
Sauté sliced onions until soft.
Add chicken pieces and cook until lightly browned.
Pour in dashi broth, soy sauce, mirin, and sugar.
Simmer until the chicken is fully cooked.
Pour beaten eggs over the chicken mixture.
Cover and cook until eggs are softly set.
Serve over warm rice and garnish with green onions.
Recipe Notes :
Use fresh eggs for the best soft and silky texture.
Do not overcook the eggs; they should remain slightly creamy.
Japanese short-grain rice works best for authentic flavor and texture.
Adjust soy sauce and sugar to balance sweetness and saltiness.
Best served immediately while warm and freshly cooked.
