Oyakodon (Japanese Chicken and Egg Rice Bowl)
Local name: 親子丼
In short: Chicken thigh and onion simmered in sweet dashi sauce, finished with softly set beaten egg and served over a bowl of steaming rice. It takes about 25 min in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 680 kcal
Chicken and egg cooked together earn a playful name in Japanese: oyakodon, the 'parent and child bowl.' Chicken thigh and onion simmer in a sweet dashi sauce, and beaten egg is poured over in two rounds so it sets into soft, silky layers. It is classic home cooking and a standard lunch order at casual restaurants. Cook one or two bowls at a time in a small pan for the best texture.
Instructions
- Divide the rice between 2 deep bowls and keep it warm. Beat the eggs gently so the whites and yolks are only partly mixed.
- Combine the dashi, soy sauce, mirin, sake and sugar in a 20 cm (8 in) skillet. Bring to a simmer, add the onion and cook for 3 minutes.
- Add the chicken, skin side down if it has skin, and simmer for 5 to 6 minutes, turning once, until cooked through. The thickest piece should reach 74°C (165°F).
- Pour two thirds of the egg over the chicken in a slow circle. Cook for 30 seconds without stirring.
- Pour in the rest of the egg, cover and cook for 30 to 45 seconds, until the egg is just set but still glossy. Cook a little longer if you prefer it firm.
- Slide half of the topping with its sauce over each bowl of rice. Scatter with mitsuba and serve right away.
Tips
- Do not stir the egg once it goes in. Leaving it undisturbed keeps the layers soft, with some streaks of white and yolk.
- Chicken breast works if sliced thinly across the grain, but thigh stays juicier in the sauce. Add breast pieces for only 3 to 4 minutes.
Questions and answers
Why is it called oyakodon?
Oya means parent, ko means child and don is short for donburi, a rice bowl. The name is a joke on the chicken and the egg in the same dish.
Can I make oyakodon ahead of time?
It is best fresh. You can simmer the chicken and onion in the sauce a day ahead, then reheat it and add the egg just before serving.
Is the egg safe if it is still soft?
Cook it until it is set, even if it is still glossy, and use fresh eggs. If you serve children, older adults or anyone pregnant, cook the egg until fully firm.
How long does it take to make Oyakodon (Japanese Chicken and Egg Rice Bowl)?
About 25 min in total: 10 min of preparation and 15 min of cooking.
How many calories are in Oyakodon (Japanese Chicken and Egg Rice Bowl)?
About 680 kcal per serving, with 42 g of protein, 82 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 680 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 82 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 17 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
