If there’s one dish that embodies Japanese home cooking, it’s Oyakodon. This soul-warming rice bowl combines tender chicken, sweet onions, and fluffy eggs, all simmered in a rich dashi-infused sauce. Served over a steaming bed of rice, it’s the best hug in a bowl. The name Oyakodon literally means “parent-and-child rice bowl,” symbolizing the use of both chicken and egg. Cute, right?
A Brief History of Oyakodon
Oyakodon, a beloved Japanese donburi (rice bowl) dish, first appeared in the late 19th century. Tamahide, a Tokyo-based restaurant specializing in chicken dishes, introduced this creation. The owners wanted to combine chicken and eggs in a single dish, crafting a meal that was both satisfying and well-balanced. Their idea quickly gained popularity, and Oyakodon became a household favorite across Japan.
Unlike many traditional Japanese dishes that demand meticulous preparation, Oyakodon offers a quick and effortless cooking process. A single pan does the job, making it an ideal meal for busy weeknights. Its irresistible combination of savory-sweet sauce, tender chicken, and silky eggs brings ultimate comfort in every bite. Many enjoy Oyakodon as part of a teishoku (set meal), accompanied by miso soup, pickles, and a small side dish for a perfectly balanced dining experience.
Why You’ll Love This Recipe
Simple Ingredients – Everything you need can be found in your pantry or at your local grocery store.
Quick Cooking Time – Ready in under 30 minutes, making it perfect for a weeknight meal.
Customizable – You can swap out chicken for tofu, mushrooms, or even thinly sliced beef.
Authentic Japanese Flavor – The blend of soy sauce, dashi, and mirin creates a rich umami taste that keeps you coming back for more.
If you’re busy and looking for a 15-minute dinner fix, a student on a budget, or someone who simply loves Japanese comfort food, Oyakodon is an excellent choice. With its deliciously rich broth, fluffy eggs, and juicy chicken, it’s no wonder this dish has stood the test of time.
Oyakodon (Chicken and Egg Rice) Recipe
Description
| Oyakodon is a classic Japanese rice bowl featuring chicken, onions, and eggs simmered in a sweet and savory sauce. Simple, delicious, and deeply comforting, this one-pan meal is a go-to for busy lifestyles. |
Ingredients
For the Sauce
For the Rice Bowl
Instructions
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Cooking the Rice
In a deep pan, cook the rice as you would a risotto: gradually add two glasses of water while stirring frequently. The rice should become slightly sticky. -
Preparing the Ingredients
Peel and cut the onion in half, then slice it into 5 mm-wide pieces. Cut the green part of the leek into 1 cm-wide sections. -
Simmering the Broth
Pour 1/4 cup of water into a pan along with the dashi (or fish stock powder) and heat it up. -
Cooking the Chicken & Vegetables
Add half of the sliced onion and leek to the pan. Once they soften slightly, add half of the chicken, 1 teaspoon of sugar, and 1 tablespoon of soy sauce. -
Adding the Egg
Crack one egg into a small bowl and beat it lightly. Once the chicken changes color, slowly pour the egg around the edge of the pan, then cover with a lid. -
Final Touch & Serving
When the edges of the egg mixture are set, turn off the heat and leave it covered for a few minutes. Serve half of the rice in a large bowl, then gently slide the cooked mixture on top. Repeat for the second bowl.