Oyakodon Recipe & Video
Hi guys! Today, I’m super excited to share with you one of the most classic Japanese donburi dishes: Oyakodon! In Japan, “donburi” refers to a rice bowl dish, and there are so many varieties to try. But Oyakodon is a true classic. It literally means “parent-and-child donburi,” with chicken being the parent and egg as the child. Pretty clever, right?
What is Oyakodon?
Oyakodon is a simple yet flavorful dish where chicken and eggs are simmered in a savory sauce made from soy sauce, mirin, and dashi, then served over a bowl of warm rice. The combination of tender chicken and soft eggs creates the ultimate comfort meal. This dish takes less than 10 minutes to prepare, making it perfect for a quick lunch or dinner!
What You’ll Need to Make Oyakodon at Home
Ingredients
- 1 boneless skinless chicken thigh, cut into bite-sized pieces (approximately 5 oz)
- 1/2 of a medium-sized onion, thinly sliced
- 2 tbsp mitsuba, or chopped green onion
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (rice wine)
- 1 tbsp sugar
- 1/2 cup dashi stock
- 2 eggs
- 1 cup warm cooked rice
How to Make Oyakodon
Prep the ingredients
Cut the chicken into bite-sized pieces, slice the onion into 1/4-inch thick slices, and roughly chop the herb you’re using (I used mitsuba in this recipe). Set everything aside.
Cook the sauce and chicken
In a small skillet (about 6 inches wide), combine soy sauce, mirin, sake, sugar, dashi stock, and onion slices. Bring the mixture to a boil over medium-high heat. Once it’s boiling, add the chicken and spread it evenly. Cover and cook until the chicken is fully cooked, which usually takes about 6 to 8 minutes depending on the size of your chicken pieces. Halfway through cooking, you can turn the chicken and onion for even cooking.
Add the egg
Crack the egg into a small bowl and lightly break down the yolk and white—don’t overmix! When the chicken is cooked through, pour the egg evenly over the top. Cover and cook for about 10 seconds, or until the egg reaches your desired level of doneness.
Garnish and serve
Sprinkle the chopped mitsuba (or green onion) on top and serve the chicken and egg mixture over a bowl of warm rice. Enjoy your delicious Oyakodon!
Quick Tips for Oyakodon
- Rice hack: If you keep cooked rice in the freezer, it’s easy to pop it into the microwave for a couple of minutes, and you’ve got perfect rice every time! It’s cheaper and fresher than store-bought pre-cooked rice.
- Herbs: I used mitsuba, a mild Japanese herb that pairs beautifully with most Japanese dishes. If you don’t have access to mitsuba, feel free to substitute with green onions.
Why You’ll Love Oyakodon
Oyakodon is quick, easy, and incredibly comforting. The tender chicken, soft egg, and savory sauce all come together in perfect harmony. It’s a dish you can whip up in no time, especially if you’ve got rice ready to go. Whether you’re a busy student, a working professional, or just someone who loves good food, this dish will definitely become one of your go-tos.
I hope you enjoy making and eating this Oyakodon as much as I do! Let me know in the comments if you’ve tried it, and don’t forget to check out the video for more tips!
PrintOyakodon
- Total Time: 8 mins
- Yield: 1 1x
Description
Ingredients
- 1 boneless skinless chicken thigh, cut into bite-size (approximately 5 oz)
- 1/2 of a medium-sized onion, thinly sliced
- 2 tbsp mitsuba, or chopped green onion
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (rice wine)
- 1 tbsp sugar
- 1/2 cup dashi stock
- 2 eggs
- 1 cup warm cooked rice
Get Recipe Ingredients
Instructions
- Prep the ingredients
Cut the chicken into bite-sized pieces, slice the onion into 1/4-inch thick slices, and roughly chop the herb you’re using (I used mitsuba in this recipe). Set everything aside. - Cook the sauce and chicken
In a small skillet (about 6 inches wide), combine soy sauce, mirin, sake, sugar, dashi stock, and onion slices. Bring the mixture to a boil over medium-high heat. Once it’s boiling, add the chicken and spread it evenly. Cover and cook until the chicken is fully cooked, which usually takes about 3 to 6 minutes depending on the size of your chicken pieces. Halfway through cooking, you can turn the chicken and onion for even cooking. - Add the egg
Crack the egg into a small bowl and lightly break down the yolk and white—don’t overmix! When the chicken is cooked through, pour the egg evenly over the top. Cover and cook for about 10 seconds, or until the egg reaches your desired level of doneness. - Garnish and serve
Sprinkle the chopped mitsuba (or other herb) on top and serve the chicken and egg mixture over a bowl of warm rice. Enjoy your delicious Oyakodon!
- Prep Time: 2 mins
- Cook Time: 6 mins
1 comment
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.