oyakodon

Oyako Don

rice (*1)

250 g Chicken thigh fillets

onion

eggs

Dashi stock soup

mirin

tbsp sugar

tbsp usukuchi soy sauce

Combine seasonings

Combine all seasonings and set aside. It will make about 1 cup of seasoning.

Cut onion

Cut the onion lengthwise and then cut it into wedges.&nbsp;

Cut chicken

Cut the chicken thigh into small pieces so the chicken will be cooked thoroughly in a short time.&nbsp;

heat frying pan

Place a small frying pan over medium heat and pour 1/2 cup of seasoning.

cook chicken and vegetables in the seasonings

Bring the seasoning to simmer, then add half of the cut onion, and 1/2 of the chicken thigh into the seasoning to cook. (If you are cooking 2 serves in 1 frying pan then add all the onion and chicken)

beat the eggs

While the onion and chicken is being cooked, crack the three eggs open into a small mixing bowl and stir the eggs.

add the beaten eggs into the frying pan to cook

After the onion and chicken has cooked for about 5 minutes over medium heat and the seasoning liquid has reduced to about half, pour half of the eggs over the chicken and onion and evenly sprinkle chopped green shallots (optional).&nbsp;

Turn the heat off

Place a lid on and turn the heat off to allow the remaining heat to cook the egg.&nbsp;

Serve

Serve 1 1/2 cup of rice in a Donburi rice bowl and slide the egg and chicken cooked in the frying pan over the rice to serve.&nbsp;

https://content.jwplatform.com/videos/KqJx0Fjj.mp4

Oyako Donburi.mp4

Oyakodon, a Japanese rice dish of chicken, onions and eggs flavored with mirin, soy and dashi stock, is a one-pan quick meal. Try this easy Oyakodon recipe!

Oyakodon (Japanese Chicken & Egg Rice Bowls)

dashi stock

soy sauce

sugar

chicken

onion ((thinly sliced))

eggs ((beaten))

rice

scallion ((chopped))

In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. Bring to a boil.

Add the chicken, and simmer in the stock for 10 minutes. Spread the sliced onion over the chicken and cook for 2 minutes.

Pour the beaten egg over the top, and simmer, covered for 2-3 minutes, until cooked but slightly runny.

Serve over freshly steamed rice and garnish with chopped scallions.

This quick &amp; easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple &amp; delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.

Oyakodon (Japanese Chicken & Egg Rice Bowl)

g skinless boneless chicken thighs

chicken stock (or dashi)

soy sauce (or more to taste)

tsp sugar

eggs (lightly beaten)

rice (to serve)

Combine chicken, soy sauce, mirin, and sugar in a medium bowl and set aside for 5-10 minutes while preparing the other ingredients.

Add chicken stock to a small pan over medium heat. When it comes to a boil, add onion and cook until aromatic, about 1 minute. Add the chicken mixture, cover, and cook for about 2 minutes before flipping to the other side.

When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the bottom is nearly set.

Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny. The residual heat will continue to cook the eggs. Serve over a bowl of hot rice, garnish and enjoy!

Oyakodon <br>(Japanese Chicken and Egg Rice Bowl) 

boneless, skinless chicken thighs (or breasts, 220 grams)

onions

yellow onion

eggs, divided

(420 grams) steamed rice

(240 milliliters) water

tsp hondashi (or chicken bouillon powder)

Prep the chicken. Trim off any extra skin or fat and cut them into nice, bite-sized pieces. Thinly slice green onions for garnish. Slice the onion about a quarter-inch thick.

In a small container, add water, hondashi (or chicken bouillon powder), soy sauce, mirin, and sugar. Mix until the sugar is dissolved.

In a separate container, crack 2 eggs (for 1 serving) and slightly beat the eggs. (If possible, get yourself a small frying pan that is similar to the size of your serving bowl.) Into a small pan, pour 1/2 of the sauce and bring it to a boil. Once it starts to bubble, reduce the heat to medium-low and add 1/2 of the chicken, and 1/2 of the onion. When it's back up to a boil, cover with a lid and let it simmer for 2 minutes.

Flip the chicken pieces. Put the lid back on and cook for another 4 to 5 minutes or until the chicken is cooked through. Pour the eggs and slowly cook over low heat. When the eggs start to set, shake it off a little bit and give it a few stirs with a spatula.

Once the eggs have reached your desired level of doneness, finish it off with the green onions. Pout it over the rice and put the extra egg yolk (if using) on top. Repeat with the remaining chicken pieces. Enjoy~!

Oyakodon. A delicious, comforting Japanese chicken egg rice bowl made of chicken, soft-cooked eggs, sweet onions simmered in a flavorful broth. The most popular donburi in Japanese food made with simple ingredients with minimal effort. Ready in less than 15 minutes!

15-min. Easy Oyakodon (Japanese Chicken Egg Rice Bowl)

chicken thighs (skinless boneless)

chicken stock (or dashi stock)

onion (thinly sliced)

tbsp regular soy sauce

sake

tsp white granulated sugar

green onion (finely chopped (or sub with parsley))

Slice chicken into small bite-sized pieces, about 1-inch cubes. Transfer pieces of chicken into a small bowl and mix in sake. Let this marinate as you work on other ingredients.

In another small bowl, crack eggs and lightly beat until the yolks come together but you still see some egg white, about 75% beaten. Set aside.

In a small frying pan (7 inches wide approximately) on medium heat, add chicken stock or dashi stock, regular soy sauce, mirin and sugar. Stir together.

Add thinly sliced onions and spread them evenly across the pan.

Spread diced chicken across the pan in a single layer. Let the chicken cook for 2 minutes. Flip chicken pieces over.

Pour beaten eggs in a circular motion on top of the chicken. Let this cook for 2 minutes until it’s mostly cooked but slightly runny in some areas. If you prefer fully cooked eggs, cover with a lid and cook eggs through.

Meanwhile serve hot cooked rice into a large bowl (about 7 inches wide) and flatten the rice across evenly.

Slide everything in the pan on top of your bowl of hot rice. Garnish with green onions and enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1692912877/tnbssm5kgn2qqlblbbfo.mp4

Oyakodon. A delicious, comforting Japanese chicken egg rice bowl made of chicken, soft-cooked eggs, sweet onions simmered in a flavorful broth. Ready in 15 minutes!

Oyakodon

Ground Chicken Oyakodon (Japanese Chicken and Egg Rice Bowl)

garlic

ginger

mitsuba (or green onion),

1.1 lb (500 grams) boneless, skin-on chicken thighs

tbsp neutral-tasting oil

tbsp chicken bouillon powder

4.5 tbsp soy sauce

tsp Japanese bonito soup stock powder (hondashi) or chicken bouillon powder

Finely dice the onion. Finely chop the garlic cloves. Grate a small knob of ginger (1/2 tsp). Roughly chop some mitsuba (or green onions).

Finely mince the chicken. (Optionally, you can freeze the chicken for 10 to 20 minutes for easier slicing.)

Prep Ingredients

In a small container, add 1 cup (240ml) of water, along with the chicken bouillon powder, soy sauce, mirin, sugar, and hondashi. Mix well. (If you don't have hondashi, you can add more chicken bouillon powder in this recipe.)

In a pot, add 1 tablespoon of oil. Heat it over medium-high heat. Once it gets nice and hot, add the onion, garlic, and ginger. Saute for 2 to 3 minutes or until lightly browned. 

Add in the ground chicken. Cook, stirring occasionally, for 6 minutes or until most of the liquid has evaporated. Pour in the sauce. Give it a good stir. Bring it to a boil.

Once it comes to a boil, reduce the heat to medium-low. Cover and simmer for 10 minutes. Set it aside.

Make Meat Sauce

For 1 portion, crack two eggs into a small container. Give a few stirs like you’re too lazy.

Ladle some meat sauce (1/2 cup) into a small pan. Bring it to a boil over medium heat.

Once it starts to boil, add in the beaten eggs. Top with some mitsuba. Cover and cook for 1 to 2 minutes or until the eggs reach your desired doneness. (I recommend not overcooking the eggs because those soft and runny eggs are the beauty of this dish.) 

Remove it from the heat and slide it over the rice. Repeat with the remaining ingredients. Enjoy!

Make Oyakodon

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