Hearty and Delicious Oyakodon Recipe
Hearty and Delicious Oyakodon Recipe
[Simple Japanese Home Cooking] The Perfect Blend of Tender Chicken and Savory-Sweet Egg! How to Make Oyakodon
Oyakodon, a quintessential Japanese rice bowl, literally means ‘parent and child’ – a name reflecting its key ingredients: chicken and egg. This comforting dish is a beloved classic for all ages. As a donburi (rice bowl dish), it’s incredibly simple to prepare; just cook the ingredients and serve them over rice. You can enjoy a wonderful Japanese meal at home with ease. The tenderness of the chicken, the richness of the egg, and the perfect balance of sweet and savory flavors combine beautifully with the rice, making it a dish you’ll want to finish in one sitting!
Main Ingredients- 150g boneless, skinless chicken thigh (or chicken breast without fat)
- 2 fresh eggs
- 0.5 medium onion
- 1 stalk of white part of green onion (leek)
- 1 bowl of warm rice (approx. 200g)
Seasoning & Sauces- 2 Tbsp sake or mirin (Japanese sweet rice wine)
- 1/4 Tbsp minced garlic (adds aromatic depth)
- 1/4 Tbsp salt
- Pinch of black pepper (adjust to taste)
- 1 Tbsp soy sauce for soup (adds deep umami)
- 0.5 Tbsp allulose or sugar (adjust sweetness)
- 1 Tbsp cooking oil
Basic Dashi Broth- 3 cups water (approx. 600ml)
- 4 dried anchovies for broth (for a clear, savory broth)
- 1 piece dried kelp (kombu), 5cm x 5cm (enhances flavor!)
- 2 Tbsp sake or mirin (Japanese sweet rice wine)
- 1/4 Tbsp minced garlic (adds aromatic depth)
- 1/4 Tbsp salt
- Pinch of black pepper (adjust to taste)
- 1 Tbsp soy sauce for soup (adds deep umami)
- 0.5 Tbsp allulose or sugar (adjust sweetness)
- 1 Tbsp cooking oil
Basic Dashi Broth- 3 cups water (approx. 600ml)
- 4 dried anchovies for broth (for a clear, savory broth)
- 1 piece dried kelp (kombu), 5cm x 5cm (enhances flavor!)
Cooking Instructions
Step 1
The foundation of delicious Oyakodon is its broth! In a pot, combine 3 cups of water (approx. 600ml), 4 dried anchovies (with intestines removed for a cleaner taste), and 1 piece of kombu. Bring to a boil over high heat with the lid off.
Step 2
Once boiling, reduce the heat to medium and simmer for another 10 minutes. This allows the rich flavors of the anchovies and kombu to fully infuse into the broth.
Step 3
After simmering, strain the broth through a fine-mesh sieve or cheesecloth to remove all solids. A clear, clean broth is key to enhancing the Oyakodon’s overall flavor.
Step 4
Prepare your main ingredients! Thinly slice the onion and chop the white part of the green onion. The green onion will add sweetness as it cooks, further enhancing the Oyakodon’s flavor profile.
Step 5
Cut the 150g of chicken thigh into bite-sized pieces. In a bowl, combine the chicken pieces with 1 Tbsp of sake (or mirin), 1/4 Tbsp minced garlic, 1/4 Tbsp salt, and a pinch of black pepper. Mix well to marinate. Let it sit for about 10 minutes for maximum tenderness and flavor.
Step 6
Let’s make the signature sweet and savory sauce! In a separate bowl, mix 1 Tbsp soy sauce for soup, the remaining 1 Tbsp sake (or mirin), 0.5 Tbsp allulose (or sugar), and about 1 cup (approx. 200ml) of the prepared dashi broth. Whisk until well combined.
Step 7
Crack 2 fresh eggs into a bowl and gently beat them with a fork or chopsticks until the yolks and whites are just combined. Avoid over-beating for a more tender texture.
Step 8
Time to cook! Heat 1 Tbsp of cooking oil in a frying pan over medium heat. Add the sliced onions and sauté for about 1 minute until they become translucent, releasing their natural sweetness.
Step 9
Add the marinated chicken pieces to the pan and cook until the exterior turns white. Stir occasionally to prevent the chicken from sticking together.
Step 10
Once the chicken is about halfway cooked, pour the prepared sauce mixture into the pan along the sides. Let the sauce come to a simmer and cook, stirring to coat the chicken, until it’s cooked through.
Step 11
Ensure the chicken is fully cooked, then reduce the heat to low. Gently pour the beaten eggs over the chicken and sauce. Allow the eggs to cook until they are mostly set but still slightly soft and custardy. Overcooking will make them dry.
Step 12
Place 1 bowl of warm rice (approx. 200g) into a serving bowl.
Step 13
Carefully spoon the chicken and egg mixture over the rice. Garnish with the chopped green onions. Your delicious homemade Oyakodon is now ready to be enjoyed!
