Oyakodon Recipe (Chicken and Egg Rice Bowl - 親子丼)

Photo: Uncut Recipes

---

 

 

TRADITIONAL JAPANESE RECIPE: In Japan, fast food options go beyond the typical hamburgers and french fries and include noodle dishes and donburi meals. During lunchtime in Tokyo, you'll notice many Japanese office workers heading to nearby diners and noodle shops to grab a quick one-bowl meal, with Oyakodon being a popular choice. Today, we'll show you how to make this easy Chicken and Egg Rice Bowl at home!

Oyakodon, which translates to parent-and-child rice bowl, is a beloved Japanese comfort food made with chicken and egg. Bite-sized chicken, tender onion, and softly cooked egg are layered and simmered in a sweet-salty sauce made with dashi, soy sauce, and mirin, then served on a bed of steamed rice. The blend of textures and flavors makes it hard to resist more bites. Just like Gyudon and Katsudon, oyakodon is not only a popular dish in restaurants, but it's also a staple in Japanese households, bringing comfort and warmth with every bite.

In Japan, it is customary to serve Oyakodon with eggs that are almost fully cooked yet still slightly runny, as raw eggs are considered safe for consumption.

Although the origins of this dish are unknown, the earliest written reference to "oyako" and "don" in combination was in a newspaper advertisement for a restaurant in Kobe in 1884. The advertisement mentioned dishes called oyakojōdon, oyakonamidon, and oyakochūdon, which may have referred to different serving sizes. Other Japanese dishes pun on the parent-and-child theme of oyakodon, such as Tanindon, which is identical but substitutes chicken with beef or pork. Additionally, a raw salmon and salmon roe dish served over rice is known as sake oyakodon (salmon parent-child donburi).

 

 

 

---

---

Skill Level:	Time: 30 Minutes
Price:	Serves: 4 People

---

---

 

 

 

Ingredients:

---

Conversions

 

 

 

Directions:

---

 

01 - Cook the Rice in a rice cooker and keep it warm inside until you're ready to serve.



02 - Start with the seasoning: in a small bowl combine Dashi, Mirin, Soy Sauce and Sugar, mixing until the sugar has dissolved.

03 - Slice the Onion lengthwise.

04 - Mix the Onions and Seasoning in a bowl, cover with cling film, and let the Onions Marinate in the fridge.



05 - Chop the Mitsuba, place it into a small dish and set aside.

06 - Remove fat and connective tissue from the Chicken and cut into small bite-size pieces.

07 - Move the Chicken to a bowl and mix it with the Sake. Cover the bowl with cling film and set aside for 5 minutes.

08 - Using another bowl, crack the Eggs and using a kitchen scissors or chopstics, cut into the Egg Whites to make sure all the Egg White clumps have gone. If you have another technique, feel free to use it. The trick here is not to whisk or beat the Eggs together. Breaking the Yolks is perfectly fine and has to be done, just don't whisk them into a Frittata. The Eggs, at the end, should look like marble.



IMPORTANT: Prepare the Chicken and Eggs servings one by one. Ensure that you divide the ingredients proportionally based on the number of servings required.



09 - Transfer the marinated Onions into a medium frying pan or skillet, sufficient to cover the onion mixture. If the Egg is moving toward the edges of the pan guide it toward the center.

10 - Heat the pan to medium and let it simmer. Then, place the Chicken evenly over the Onions, and ensure that both are well blended. Turn down the heat to medium-low and let it cook without the lid for approximately 5 minutes or until the Chicken and Onions are cooked. Don't forget to flip the Chicken.

11 - Increase the heat to medium, and then pour two-thirds of the Eggs over the Chicken. Spread the Eggs uniformly, leaving the pan's edges untouched to avoid overcooking.

12 - Once the eggs are firm, sprinkle Mitsuba on top and cook on medium-low heat until the Eggs are cooked to your liking.

13 - Fill up the first bowl with steamed Rice.

14 - Slide the cooked Chicken and Egg mixture onto the steamed Rice.

15 - Repeat Steps 09 to 14 with the remaining ingredients.

16 - Offer Shichimi Togarashi and Sansho Pepper on the side.

Notes:

---

 

- For the best Oyakodon cooking experience, it is recommended to use an Oyakodon pan. If you have access to one, it is highly recommended to use it.

- The chicken and onions are simmered in a broth rather than being fried in oil.

- Use a medium frying pan to cook a maximum of two servings at once.

- Sake is a recommended option for marinating the chicken, but Chinese Rice Wine or Dry Sherry can be used as alternatives, or it can be skipped entirely.

- STEP 07: If the pan is not of the right size, either increase the seasoning or use a smaller pan.

- STEP 08: Evaporation of the Mixture reduces the Sauce but intensifies the flavor.

- To Store: better not to store anything. Cook on demand and throw away what's left.

NUTRITIONAL VALUE:

---

Per Serving:

Calories	488kcal
Total Fat	11g
Saturated Fat	4g
Polyunsaturated Fat	2g
Monounsaturated Fat	4g
Trans Fat	1g
Cholesterol	390mg
Sodium	989mg
Potassium	527mg
Total Carbohydrate	40g
Fiber	1g
Sugars	9g
Protein	40g

Vitamin A	412 IU
Vitamin B-12	40%
Vitamin B-6	-
Vitamin C	4mg
Vitamin D	5%
Vitamin E	-
Calcium	63mg
Magnesium	15%
Colabamin	20%
L-Theanine	-
Iron	5mg

---

---

Written by: Uncut Recipes

Disclaimer

---

---