Oyakodon (Japanese Chicken & Egg Rice Bowl) Recipe & Video

Hi guys, today I’m going to share very classic Japanese donburi recipe, Oyakodon.

Donburi means rice bowl dish in Japanese and they have so many different types of donburi. Oyakodon is one of the classic donburi. Oyakodon literally “parent-and-child donburi”, chicken is the parent and egg is the child. Funny hah? 🙂

This dish is less than 10 minutes to put everything together, if you have cooked rice ready. I always keep cooked rice in my freezer so when I want to eat rice, I just need to pop the frozen rice into microwave for 2 minutes. So convince and better & cheaper than store bought pre-cooked rice.

The greens I used in this recipe call “Mitsuba” and it’s Japanese herb. Very mild flavor yet it is perfect flavor for most of Japanese cuisine. I was lucky because Nami from Just One Cookbook stopped by my house on the ways her vacation and dropped Mitsuba and other Japanese goodies from her local Japanese market! 🙂

If you don’t have mitsuba, you can use cilantro, Italian flat leaf parsley, chive or green onion. All have different flavors, so it is your choice! The herb’s main point is the fresh flavor, so you can use any one of those herbs I mentioned. But if you have Japanese market around where you live, please check them out first!

Hope you guys enjoy this delicious Oyakodon at home!

Oyakodon (Japanese Chicken & Egg Rice Bowl) Recipe & Video

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• Author: Seonkyoung Longest
• Prep Time: 2 mins
• Cook Time: 8 mins
• Total Time: 10 mins
• Yield: 1 1x

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Description

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Scale 1x2x3x

Ingredients

• 1 chicken thigh (approximately 5 oz.)
• 1/2 of medium size onion
• 2 Tbs. mitsuba, flat leaf parsley, cilantro, chive or green onion
• 2 Tbs. soy sauce
• 1 Tbs. mirin
• 1 Tbs. sake (rice wine)
• 1 Tbs. sugar
• ½ cup dashi stock
• 2 eggs
• 1 cup warm cooked rice

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Instructions

1. Cut chicken thigh into bite size pieces, slice onion into ¼ to ½-inch wide pieces and roughly chop mitsuba(or other herb you are using) and set aside.
   
2. In a mixing bowl, combine soy sauce, mirin, sake, sugar and dashi stock and whisk until sugar has dissolved. Set aside. Crack eggs into another mixing bowl and just break down white and yolk, but not whisking or over mixing.
   
3. Add sauce into an 8-inch skillet or donburi-nabe and bring it to boil over high heat. Add onion slices and chicken; spread evenly and cover. Cook 7 to 8 minutes. In half of cooking time, turn chicken and onion over so they will cook evenly.
   
4. Pour eggs evenly on top, cover and cook 10 to 30 seconds or until your desired doneness. Sprinkle mitsuba right on top and serve over warm cooked rice. Enjoy!
   

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