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Bowl of Japanese Oyakodon, highlighting the intricate interplay between the velvety egg and juicy chicken pieces all over a bowl of rice.
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Oyakodon

This easy Oyakodon recipe captures the authentic flavors and textures of Japan's best restaurants, using accessible ingredients and techniques that ensure tender, juicy chicken blanketed in creamy eggs brimming with umami.
Course Main Course
Cuisine Japanese
Keyword rice bowl
Level Beginner
Main Ingredient Egg, Poultry, Rice
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2 servings
Calories 446kcal
Author Marc Matsumoto

Equipment

Ingredients

For Chicken

  • 200 grams skinless chicken thighs
  • 2 teaspoons soy sauce
  • 1 teaspoon sake
  • ¼ teaspoon grated ginger
  • 1 tablespoon potato starch

For Oyakodon

  • 2 teaspoons vegetable oil
  • 75 grams onion (thinly sliced)
  • ½ cup dashi stock
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 3 large eggs (about 60 grams each)
  • 1 cup cooked Japanese short-grain rice
  • Mitsuba (garnish to taste)
  • Shichimi togarashi (garnish to taste)
Grams + US Cups - US Standard

Instructions

  • Marinate 200 grams skinless chicken thighs with 2 teaspoons soy sauce, 1 teaspoon sake, and ¼ teaspoon grated ginger for at least 30 minutes.
    200 grams skinless chicken thighs, 2 teaspoons soy sauce, 1 teaspoon sake, ¼ teaspoon grated ginger
    Marinated chicken thighs for oyakodon.
  • When you’re ready to cook the Oyako Donburi, add 1 tablespoon potato starch to the chicken and mix it in well.
    1 tablespoon potato starch
  • Break 3 large eggs into a bowl and beat 3-4 times until the egg whites and yolk are swirled but not mixed.
    3 large eggs
    Lightly beaten egg for oyako donburi.
  • Heat a frying pan over medium heat and add 2 teaspoons vegetable oil and 75 grams onion. Stir-fry until the onions start turning translucent and soft.
    2 teaspoons vegetable oil, 75 grams onion
    Sauteed onions for oyako donburi.
  • Push the onions to the sides of the pan and add the chicken. Spread it into a single layer and fry on one side until browned (about 2 minutes).
    Browning chicken in a frying pan with onions.
  • Flip the chicken over and brown the second side (about another 1 ½ minutes).
    Flipping browned chicken over surrounded by onions.
  • Add ½ cup dashi stock, 1 tablespoon soy sauce, and 1 teaspoon sugar to the pan and simmer until the chicken is cooked through (another minute) and the sauce has thickened slightly.
    ½ cup dashi stock, 1 tablespoon soy sauce, 1 teaspoon sugar
    Chicken and onions cooking in dashi for oyakodon.
  • With the sauce at a full boil, drizzle the egg into the pan from 1 foot (30cm) above.
    Egg added to a pan of oyakodon.
  • Cook the egg while shaking the pan to redistribute, but do not stir.
    Redistributing egg in a pan of oyakodon by shaking it.
  • When the egg is done to your liking, turn off the heat and divide the Oyakodon sauce between two bowls containing half the 1 cup cooked Japanese short-grain rice. Garnish with Mitsuba and serve with Shichimi togarashi.
    1 cup cooked Japanese short-grain rice, Mitsuba, Shichimi togarashi
    Shaking shichimi togarashi onto a bowl of oyakodon.

Video

Nutrition

Calories: 446kcal | Carbohydrates: 37g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 374mg | Sodium: 1231mg | Potassium: 553mg | Fiber: 1g | Sugar: 4g | Vitamin A: 432IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 4mg