Oyakodon is a kind of Japanese donburi dish made by simmering chicken in a dashi soup stock flavored with soy sauce, sugar, and mirin, before running an egg over it and placing it atop of rice.

The name “oyakodon” means “parent and child bowl” in Japanese, which refers to the literal parent and child of a chicken and egg.

Oyakodon originated around 1887 from a Tokyo chicken restaurant. It has since grown to become a staple household dish across the nation, being easy to make, highly filling, and perfect for busy professionals or the insatiable appetites of children.

Depending on the region of Japan, the oyakodon recipe is different, with residents of Kanto preferring egg doused over chicken and onion with a sweet and salty soy sauce base.

At the same time, those in Kansai use chicken, spring onion, and egg with a light dashi flavoring. For this recipe, we’ll be using Kanto ingredients with light Kansai flavors.

・200g chicken thigh
・½ onion
・2 eggs
・400g rice (cook in advance)
・150ml bonito soup stock (dashi)
・2 tbsp soy sauce
・1 tbsp sake rice wine (white wine works too!)
・½ tbsp sugar
・1 tbsp mirin
・A sprinkling of Japanese mitsuba leaf (optional)

*To make bonito soup stock, check out our Dashimaki Tamago Recipe at the link below.

If you don’t have mirin, mix ⅓ tbsp sugar with 1 tbsp white wine for a substitute.

1. Slice the onion thinly.

Cut the chicken into large bite-sized pieces while cutting away the excess fat.

2. In a frying pan on medium heat, add and mix the bonito soup stock, soy sauce, sake rice wine, sugar, and mirin (or substitute).

While the sauce is heating up, break the eggs into a bowl and aggressively beat until there is no remaining white.

3. Once the broth is simmering, add the chicken and onion and allow it to cook for up to 4 minutes on medium heat while occasionally turning it over.

While they’re cooking, place your desired amount of cooked rice into a bowl.

4. Once the chicken has been thoroughly cooked, turn down the heat a little and pour over the egg in a circular motion starting from the center and heading to the sides. Adding it from the center ensures that the egg will be evenly cooked.

Also, keeping the heat at a stable temperature where the broth is simmering lightly will help create the perfect oyakodon!

5. Once you’ve added the beaten egg, immediately close the lid and allow it to simmer for 30 seconds to 1 minute. Once the egg is half cooked, turn off the heat.

Scoop out a large portion with a spatula and place it on top of the rice. And you’re done! For a touch of color, add some Japanese mitsuba leaves. For extra flavoring, sprinkle on shichimi togarashi spice or Japanese sansho pepper.

The fluffy and runny egg thoroughly absorbs the savory dashi to form an exquisite harmony with the hearty chicken. Being a simple dish, it’s super easy to cook and is packed with nutrients and flavor!

Chef Profile: Introducing the Recipe Supervisor and Cook

Toshihiro Minami is the manager of cooking studio Osaka Delicious. Initially working at another company, he joined a night school and changed careers to become a cooking class instructor. He also develops recipes, acts as a cooking assistant, and makes television appearances. In addition to all varieties of Japanese food, Toshihiro is in charge of a wide range of cuisines including western and Chinese.
http://osakadelicious.jp/

Text by: Efeel
*The information in this article is current as of September 2021.

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