Oyakodon is a classic Japanese dish known as a famous donburi. It contains onion, chicken, and egg, simmered in a dashi-based sauce. You can cook it within 20 minutes!
When you want something fast and tasty, Donburi is one of the options in Japan as same as burgers and French fries in Japan. One of the famous donburi is Oyakodon. There are so many Japanese restaurants in Japan that offer Oyakodon on their menu.
What is Oyakodon?
Oyakodon is a type of Donburi. Oyako means parent-and-child and Don is donburi or rice bowl. Bite-sized chicken and tender onion covered with fluffy and seasoned egg on top of the cooked rice. A similar meal is Tamagodon which is simply no added version of Oyakodon.
You can cook this meal within 20 minutes! And, It is considered a one-pan and one-bowl meal. So you don’t need to use a lot of dishwares so it is easy to clean up too. If you are looking for comfort food, you should give it a try!
Ingredients for Oyakodon
You might have to go to an Asian grocery store to get all the ingredients but you can also buy at Amazon!
Some of them don’t have the ingredients listed but if you make Japanese food often or love Japanese food, it’s worth having mirin, cooking sake, and dashi powder at home!
Similar Recipes to Oyakodon on Oishi Book
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Oyakodon
Ingredients
preparation
- 150 g uncooked Japanese rice This is an article about rice
- 200 ml water to make rice
Oyakodon
- 200 g boneless chicken thigh I recommend using chicken thigh but chicken breast is ok too.
- 1/4 large onion 1/4 is about 55-65 g (Change depending on how many Serving you set)
- 4 large egg(s)
- 180 ml water
- 60 ml mentsuyu HERE to buy
- 1 Tablespoon mirin HERE to buy
- 1 Tablespoon sake HERE to buy
- 1 teaspoon sugar
- 1 1/2 teaspoon soy sauce HERE to buy
For topping (only if you want)
- 2 springs mitsuba (Japanese wild parsley)
Instructions
Preparation
- Use a mesh strainer to remove water and move the washed rice to your rice cooker.
- Add water and let's cook the rice!
Let's make Oyakodon – after rice is cooked
- Cut onion into thinly sliced.
- Cut chicken into about 1 inch chunks.
- In a small or medium bowl, add eggs and beat them.
- In a small or medium bowl, add mentsuyu, water, soy sauce, mirin, sake, and sugar. Lightly mix them up. This is the sauce.
- In a medium-sized pan, turn the heat to medium and add vegetable oil. When the pan gets warm, add the cut onion and cook until it changes color and gets soft.
- Add the chicken, cook until the chicken on both sides until the color changes.
- Add the sauce to the pan and cook for 5 minutes on medium low heat.
- Add 2/3rd's of the beaten egg and cook until It looks like it's mostly cooked.
- Turn the heat off and add the rest of the beaten egg and cover with a lid. Leave for 2-3 minutes.*Oyakodon is usually served while the egg is still running. But if you prefer the egg to be cooked through, then cook for a few minutes with low heat.
Let's eat!
- Add the cooked rice into a small or medium-sized bowl, and on top of it, add the cooked egg and chicken!
My friend recommended this recipe! It was gooood
Thank you and your friend to trust my recipe! I am so happy you liked it!
I had a hard time finding mentsuyu.. But besides that it was really good and easy recipe!
Sorry to hear that! Having mentsuyu is so useful so I am glad you got it 🙂
I made Oyakodon using this recipe and it was amazing. I had it at a small restaurant in Japan and I started loving this meal.
Thank you so much! I am so happy you also love Oyakodon 🙂