Oyakodon (Hen & Egg Rice Bowl)

Oyakodon (Hen & Egg Rice Bowl)

With chicken ang eggs cooked together with onions and sweet soy sauce, Oyakodon is a satisfying and delicious rice bowl that comes together in minutes from a handful of ingredients. Step-by-step oyakodon recipe and video. #japanesefood #ricebowl #eggs

What is Oyakodon

Oyakodon, is an abbreviation for Oyako Donburi (親子丼), which literally implies “parent and little one bowl,” alluding to the use of chicken and eggs collectively for this rice bowl. If you can get previous the somewhat morbid title, it’s a sublimely gratifying food that arrives with each other in just minutes.

The phrase Donburi (丼) refers to a kind of deep bowl used for serving meals, but it also refers to a course of dishes served in the eponymous vessel. Donburis run the gamut from Gyudon (牛丼), to Katsudon (カツ丼), to Soborodon (そぼろ丼), but there is none far more popular than the humble Oyakodon. It is a comfort food staple that reminds most Japanese men and women of their mother’s property cooking.

With chicken and eggs cooked together with some onions in a sweet and savory stock, this Oyakodonburi is the ultimate in Japanese comfort food.

Oyakodon Elements

I know I harp on about the value of employing top quality elements, but it’s particularly true for easy dishes like this.


As the headline ingredient, you want to consider and use the very best chicken offered to you. In distinct, you preferably want to use fresh chicken that hasn’t been frozen. Which is simply because freezing hen alters the framework of the meat. Ice crystals that sort as the chicken freezes pierce the cells, leading to the juices to run out as the hen cooks. By utilizing fresh rooster, you’ll stop up with plump chunks of meat that burst with savory juices as you bite into them.

Oyakodon is normally ready making use of skin-on thigh meat because it’s juicier and much more flavorful than breast meat. The skin not only aids hold the meat moist, but it also contributes some body fat to the sauce, which in flip seasons the rice. If you do finish up utilizing breast meat, you’ll want to cook it for a shorter quantity of time, so that it doesn’t finish up difficult and dry.

Ultimately, if you genuinely want to go all out, go for a locally lifted heritage breed of chicken as these are likely to be a lot more flavorful than your backyard garden range broilers.


You want to use very new eggs, from a producer you have faith in for this dish simply because the eggs are not entirely cooked. In Japan, it is reasonably frequent to consume eggs raw, and the eggs for Oyakodon are usually only partly cooked with a fluffy base layer and a custardy prime layer which is nonetheless a bit runny. In some instances, these rice bowls are even topped with a uncooked egg yolk. I recognize the eggs in some nations aren’t as risk-free as the types in Japan, so if you are concerned about this, you should cook dinner the egg all the way via.

As for the sort of egg, I like utilizing further massive eggs with a big golden orange yolk. Even though the shade of the yolk doesn’t make a large difference in the style, it does mirror the diet program of the chicken, and a vibrant egg just seems much a lot more interesting in this dish, than a ghostly yellow egg.


If you can get your palms on them, sweet onions operate wonderful here as they’re not only sweeter, they also are inclined to be much more tender. If you can not discover them, then typical yellow onions will perform just wonderful.


The sauce for Oyako Donburi is a sweet and savory combine of Japanese dashi inventory seasoned with soy sauce, sake, and a little bit of sugar. I typically keep a bottle of smoky umami-abundant property-made dashi on hand to make brief operate of dishes like this, but you could also make this employing rooster stock or vegetable inventory in a pinch.


The original Oyakodon was probably ungarnished, but I’m a firm believer that we consume with our eye 1st, which is why I like incorporating a splash of eco-friendly. The most common garnish in Japan is Mitsuba, which is an aquatic herb that has a refreshing cedar-like fragrance which is a wonderful compliment to the prosperous chicken and egg. It can be a small challenging to find outdoors of Japanese grocery stores, which is why I inspire you to get a little creative listed here. Watercress is possibly the closest to Mitsuba in phrases of taste, and I have also garnished this donburi using other greens this sort of as scallions, chives or even peas.

I also like to provide Oyakodon with a sprinkle ofshichimi togarashi(七味唐辛子 – seven-style chili), a delightful Japanese chili blend. Shichimi not only gives a spicy kick, but it also contributes a incredibly aromatic aroma many thanks to aromatic substances this kind of as sesame seeds, hemp seeds, nori, yuzu, and sansho.

Oyakodon is a delicious and satisfying rooster and egg rice bowl that is a staple of Japanese property cooking.

How to Make Oyako Donburi

Oyakodon is one of those dishes that’s made in about as numerous techniques as there are cooks who put together it. I’ve experimented with a lot of of the techniques, and for me, the technique under yields the best benefits.

I start off off by boiling the onions in dashi seasoned with a little bit of sake, soy sauce, and sugar. This not only provides the onions a head begin, but it also gives the liquor in the sake a possibility to burn off.

Then the hen goes in, and the warmth will get turned down a bit to keep a gentle simmer. Whilst browning the rooster in oil could produce a lot more flavor, I prefer this poaching technique since it keeps the chicken great and tender. Since we’re cooking it in a broth, there is no shortage of flavor.

The egg goes in at the really end, binding every thing together whilst including physique to the broth. I like my egg fairly exceptional, which is why I cover the pan and turn off the heat, which offers just ample residual heat to prepare dinner the bottom layer of egg even though leaving the best layer custardy and a bit runny. If you want to cook dinner your egg all the way by means of, just go over it and go away the warmth on reduced, until the egg is cooked to your liking.

To finish the Oyakodon off, slide the rooster and egg on to a bowl of steaming scorching rice and garnish it for a vibrant lunch-in-a-bowl that is soul-satisfyingly very good. With massive chunks of plump, juicy rooster that are barely held with each other with creamy egg infused dashi, every single chunk is a revelation on how a few straightforward elements can be so scrumptious when set jointly in the correct way.



Produce: one bowl

Prep Time: 5 minutes

Cook Time: 10 minutes

Overall Time: fifteen minutes


  • 2


  • 1/two

  • two


  • 1

    soy sauce

  • 2


  • 50

    1/4 little onion, sliced

  • one hundred twenty five

    boneless pores and skin-on hen thighs
    reduce into chunk-size pieces

  • 1

    cooked rice

  • Mitsuba
    or scallions for garnish

  • shichimi togarashi


  1. Whisk the eggs in a container with a spout until they’re about 50 % mixed, but there are still some places with pure egg white and egg yolk.

    Beating the eggs for Oyako Donburi
  2. In a little frying pan, about the diameter of the bowl you strategy to provide your Oyakodon in, incorporate the dashi, sake, soy sauce, sugar, and onions, breaking up any clumps of onion as you incorporate them.

    Onions cooking in dashi broth for making Oyakodon
  3. Bring the stock and onions to a boil and keep on to cook till the onions are starting up to flip translucent.

    Onions simmering in dashi with soy sauce, sake and sugar.
  4. Include the hen and switch down the warmth to maintain a gentle simmer. Cook dinner, turning the hen over routinely until the area is opaque, and then go over with a lid and cook dinner right up until the chicken is cooked by means of (one more 4-five minutes).

    For the best Oyakodon, poach the chicken gently in Dashi.
  5. Eliminate the lid and change up the warmth to deliver the mixture to a boil. Drizzle the egg over the rooster in a figure 8 sample to make certain it truly is evenly dispersed.

    Adding beaten egg to the Oyako Donburi.
  6. Smack the base of the pan against the burner a handful of times to redistribute the eggs.

    Tap the pan on the stove to redistribute the egg around the chicken.
  7. Include the pan with a lid and flip off the warmth and permit the egg steam while you serve the rice.

    Cover the Oyakodon with a lid to cook the egg through.
  8. Incorporate 1 serving of rice to a large bowl while the egg steams. When the egg is cooked to your liking, slide the rooster and egg on to the rice. Garnish your Oyakodon with scallions or Mitsuba and shichimi togarashi to style.

    Chicken and egg going over a bowl of rice.

Nutrition Details


Amount Per Serving

Energy from Excess fat 315

% Day-to-day Price*

Overall Excess fat35g
fifty four%

Saturated Excess fat 10g


seventy one%


Whole Carbohydrates39g

Dietary Fiber 1g

Sugars 11g


Vitamin A

Vitamin C




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