Oyakodon
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
2 servings
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Calories
455 kcal
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Course
Main Course
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Cuisine
Japanese
Oyakodon
Description
Oyakodon combines bite-sized chicken thighs, thinly sliced onions, and eggs over steamed Japanese short-grain rice. The chicken is first marinated with soy sauce, sake, and grated ginger, enhancing its flavor and moistness. The onions are stir-fried until translucent, then the chicken is browned before adding dashi stock, soy sauce, and sugar to simmer gently. This builds a flavorful, savory-sweet broth that tenderizes the chicken further.
Eggs are lightly beaten and poured over the simmering mixture at a full boil, cooking just enough to create soft ribbons of cooked egg around the meat and onions. The finished topping maintains a delicate, slightly runny texture that contrasts with the firm rice beneath. Garnishes like mitsuba and shichimi togarashi add herbal brightness and heat when served.
Oyakodon is traditionally served fresh in individual bowls, making it a comforting and filling meal. Its balance of tender chicken, sweet onions, and soft eggs over rice offers a heartwarming texture and flavor combination. The sauce is lightly seasoned to complement rather than overpower the ingredients.
Ingredients
For Chicken
- 200 grams chicken thighs skinless
- 2 teaspoons soy sauce
- 1 teaspoon sake
- ¼ teaspoon ginger grated
- 1 tablespoon potato starch
For Oyakodon
- 2 teaspoons vegetable oil
- 75 grams onion (thinly sliced)
- ½ cup dashi stock
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 3 large egg about 60 grams each
- 2 ervings Japanese short-grain rice cooked
- mitsuba (garnish to taste)
- shichimi togarashi (garnish to taste)
Instructions
- Marinate 200 grams skinless chicken thighs with 2 teaspoons soy sauce, 1 teaspoon sake, and ¼ teaspoon grated ginger for at least 30 minutes.
- When you’re ready to cook the Oyako Donburi, add 1 tablespoon potato starch to the chicken and mix it in well.
- Break 3 large eggs into a bowl and beat 3-4 times until the egg whites and yolk are swirled but not mixed.
- Heat a frying pan over medium heat and add 2 teaspoons vegetable oil and 75 grams onion. Stir-fry until the onions start turning translucent and soft.
- Push the onions to the sides of the pan and add the chicken. Spread it into a single layer and fry on one side until browned (about 2 minutes).
- Flip the chicken over and brown the second side (about another 1 ½ minutes).
- Add ½ cup dashi stock, 1 tablespoon soy sauce, and 1 teaspoon sugar to the pan and simmer until the chicken is cooked through (another minute) and the sauce has thickened slightly.
- With the sauce at a full boil, drizzle the egg into the pan from 1 foot (30cm) above.
- Cook the egg while shaking the pan to redistribute, but do not stir.
- When the egg is done to your liking, turn off the heat and divide the Oyakodon sauce between 2 servings cooked Japanese short-grain rice. Garnish with Mitsuba and serve with Shichimi togarashi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 374mg | 125% |
| Sodium | 1231mg | 51% |
| Potassium | 555mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 85mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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