Oyakodon (Japanese Chicken and Egg Rice Bowl)

updated Oct 28, 2020
Oyakodon (Japanese Chicken and Egg Rice Bowl)

This simple Japanese meal consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice.

Serves4

Prep10 minutes

Cook18 minutes to 22 minutes

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Credit: Photo: Justin Bridges; Food Styling: Tyna Hoang

“Oya ko” translates to “parent and child” — a very poetic name for one of the most comforting dishes you will ever have. It consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. It’s as simple as that, but then again simplicity is supreme in Japanese cuisine.

Typically made in individual portions in a special small skillet with a standing handle, this family-size version is designed to be cooked in a large frying pan so you can make all four servings in one go. And while you can make your own dashi ahead of time, I’ve called for an instant dashi packet to make this as quick as can be. When buying dashi, look for one that contains fish (bonito).

The best way to eat this dish is to start from the bottom, digging in to get chunks of rice to mix with the soft-cooked egg and you will have perfectly balanced mouthfuls. It’s suitable for a busy weekday meal, and it’s a very satisfying one-pan dish.

Credit: Photo: Justin Bridges | Food Stylist: Tyna Hoang

Oyakodon (Japanese Chicken and Egg Rice Bowl)

This simple Japanese meal consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice.

Prep time 10 minutes

Cook time 18 minutes to 22 minutes

Serves 4

Nutritional Info

Ingredients

  • 12 ounces

    boneless, skinless chicken breasts or thighs

  • 1

    large yellow onion

  • 1 1/2 cups

    water

  • 1

    (5 to 8-gram) instant dashi packet, or 1 teaspoon instant dashi powder

  • 1/4 cup

    mirin

  • 1/4 cup

    soy sauce

  • 1 tablespoon

    packed light brown sugar

  • 6

    large eggs

  • 2

    medium scallions

  • 5 cups

    hot, cooked rice, for serving

  • 1/2 sheet

    nori seaweed (optional)

Instructions

  1. Cut 12 ounces chicken into 1/2-inch pieces. Quarter 1 large yellow onion, then thinly slice each piece across the grain.

  2. Bring 1 1/2 cups water to a boil over medium-high heat in a large frying pan. Add 1 instant dashi packet and simmer for 3 minutes. Remove the packet. (If using instant dashi powder, add 1 teaspoon to the boiling water and whisk to dissolve, no need to simmer.)

  3. Add 1/4 cup mirin, 1/4 cup soy sauce, and 1 tablespoon packed light brown sugar to the pan, stir to dissolve the sugar, and bring to a boil. Add the chicken and onion and simmer briskly uncovered, stirring occasionally, until the chicken and onion are cooked through and tender, and the liquid is reduced by half, 10 to 12 minutes. Meanwhile, lightly beat 6 large eggs together. Thinly slice 2 medium scallions.

  4. Pour the beaten eggs into the pan, starting from the middle and pouring towards the outside edges in a circular motion (this ensures to cook the egg evenly). Gently shake the pan to make a marbling of the egg and seasonings for a melting texture. Cover and simmer on medium low heat until the eggs are just softly set, 3 to 5 minutes. Remove the pan from the heat.

  5. Divide 5 cups rice between 4 bowls and flatten the rice slightly. Gently scoop the egg and chicken mixture over the rice, doing your best to keep it together in large portions. Spoon some of the cooking liquid over the top so the rice absorbs the flavour. Sprinkle with the scallions and tear 1/2 nori sheet on top if desired. Serve immediately, as the egg will set further as it sits.