Oyakodon is a popular Japanese dish that literally translates to “parent-and-child donburi”. It’s made by simmering chicken and beaten egg in a broth and served over a bed of fluffy steamed rice. This is one of those super easy yet flavourful dishes that you can prepare at home in about 15-20 minutes.
Oyakodon
Quick and easy recipe for Japanese popular ‘chicken and egg’ rice bowl
Ingredients
- 2 small onions
- 2-3 chicken thigh fillets
- 2 eggs
- 150 ml 2/3 cup dashi
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tsp sugar
Accompaniment:
- 1 bowl of steamed rice
- Spring onions sesame seeds
Instructions
- Chop onions and slice chicken into strips
- Prepare the broth by adding the soy sauce, mirin and sugar into the dashi and mix
- In a pan, pour in the broth and leave it to boil
- Add the chicken and cook until done
- Add the onion and cook until they become soft
- Beat the eggs and pour into the pan
- Cook for about a minute
- Add garnishes such as spring onions, sesame seeds, parsley
- Serve with some steamed rice
- Optional: I added an onsen egg (low temperature soft boiled egg) for some extra eggy goodness
Did you make this recipe?
If you’ve made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com
3 comments
How do you make the dashi for this recipe?
Hey, I just used instant bonito dashi that I got from the Japanese store! You can use chicken stock, works well as a quick option too 🙂