5 from 14 votes
Oyakodon
Oyakodon is a classic Japanese rice bowl featuring skinless chicken thighs simmered with onions in a dashi-based sauce, then gently cooked with eggs to create a soft, layered topping over steamed short-grain rice. The technique involves marinating the chicken for tenderness and flavor, then frying and simmering it in a soy-sauce and dashi mixture. Beaten eggs are added near the end to cook lightly, forming a silky, custard-like texture that melds with tender chicken and sweet onions.
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Servings:
2
servings
Calories:
455 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 455
% 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.