Oyakodon is a quick and easy bowl with chicken and egg simmered in flavorful dashi broth. Served over warm Japanese rice, it is an extremely comforting dish that you would be addicted to! This recipe is free of gluten and dairy.
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What is Oyakodon
In Japanese, ‘oya-ko’ means ‘parent and child’. Thus the chicken and egg. It is one of the most famous Japanese home cooked dishes, and you can also find it often at the restaurants in the states.
Its delicately cooked egg is soft and silky. The chicken thighs are super tender, seasoned perfectly in the sweet savory dashi broth.
I love that this dish is very easy to make with simple ingredients. All it takes is to cook the onion and chicken in the broth, then pour in the whisked eggs at the end.
So why not try it? Diving into a piping hot bowl of oyakodon in your own kitchen is definitely a great way to indulge!
Can I Use Chicken Breast?
Typically, oyakodon is made with chicken thighs. They have a higher fat content with more flavor that gets released into the broth. That said, you can try this recipe with breast if preferred.
Just be careful not to overcook to prevent them from being tough. If using breast, I also recommend cooking over lower heat for a softer texture.
Ingredients for This Recipe
- Water
- Mirin - Make sure it does not contain gluten if you are sensitive (some of the more affordable brands do). You can also substitute with a mix of water, sake and sugar. See the recipe card for details.
- Tamari soy sauce
- Bonito flakes
- Onion
- Chicken thighs
- Large eggs
- Cooked Japanese rice
Optional toppings:
- Shichimi pepper
- Chopped scallions
- Chopped cilantro
How to Make Oyakodon
1. Make the dashi broth. Combine the water, mirin, tamari and bonito flakes in a pan. Bring to a boil, then lower the heat immediately.
2. Add sliced onion into the pan. Let simmer for 2 minutes.
3. Add the chicken thighs and simmer for 2-3 minutes or until just cooked.
4. Add in the eggs. Pour in ¾ of the beaten eggs. Stir with chopsticks gently until the egg is half cooked. Stir in the remaining egg as well and cook for 30 more seconds.
5. Serve the chicken and egg over rice. Optional: sprinkle scallion, shichimi on top.
* See below recipe card for detailed directions.
Tip
Beat the eggs very lightly. This will give a nice contrast of yolky parts and white parts.
Once you add in the second portion of eggs, do not overcook! They continue to cook after the heat has been turned off.
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Recipe
Easy Oyakodon (Japanese Chicken and Egg Bowl)
Ingredients
- 1½ cup water
- ⅔ cup mirin or ⅓ cup sake + 1 tablespoon sugar + ⅓ cup water
- ⅓ cup tamari soy sauce
- 3 tablespoons bonito flakes
- ½ large onion thinly sliced
- 12 ounces chicken thighs cut into bite size pieces
- 6 large eggs very lightly beaten
- 4 cups cooked Japanese rice or any type of rice
Optional toppings:
- Shichimi pepper
- Chopped scallions
- Chopped cilantro
Instructions
- Place the water, mirin, tamari soy sauce and bonito flakes in a pan (I use a 10-inch pan). Bring to a boil, then lower the heat immediately.
- Add sliced onion into the pan. Let simmer for 2 minutes.
- Add the chicken thighs and simmer for 2-3 minutes or until just cooked.
- Pour in about ¾ of the lightly beaten eggs. Stir with chopsticks gently until the egg is half cooked. Stir in the remaining egg as well and cook for 30 more seconds, then turn off the heat.
- Serve the chicken and egg over rice. Optional: sprinkle scallion, and shichimi on top.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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