Chicken Dough & Grains Meats & Seafood Rice

Oyakodon (Chicken and Egg Rice Bowl)

Yum
2 oyakodon
Oyakodon, literally means “parent-and-child rice bowl or donburi”, a cute reference to the combination of chicken and egg in this recipe. This donburi is a Japanese rice bowl dish, in which ingredients are simmered together in a sauce, and served over a bowl of rice. The sweet sauce is a mixture of mirin, soy, sake, and dashi, a flavour profile that screams umami. 

The preparation of this dish is such a joy and a major ease, making this dish great for last minute meals. The ingredients are so basic, you should have them all in sitting in your fridge. After making this for the first time, I questioned myself, why did I not make this earlier?! And this is so easy, I can almost make it with my eyes closed. 

Needless to say, we wolfed down our bowl at record time. There is just something very comforting about donburi, and I foresee myself making this over and again! It’s a personal preference, but I like to cook my oyakodon individually in a small frying pan. You can multiple the ingredients and cook it in a bigger pan if you want. Like Japanese rice bowl? Check out my Gyudon

oyakodon steps 

Oyakodon (Chicken and egg rice bowl)
Serves 1
Simply multiply recipe to cater for more. I like to cook mine individually.
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Ingredients
  1. 1 boneless skinless chicken thigh, cut into 1 inch cubes
  2. 1/4 cup Dashi
  3. 1/2 tbsp sugar
  4. 1 tbsp soy sauce
  5. 1/2 tbsp Mirin
  6. 1/2 tbsp sake
  7. 1/2 tsp chopped garlic
  8. 1/4 yellow onion, thinly sliced
  9. 1 egg, lightly beaten
  10. Dash of white pepper
  11. Chinese parsley or wild Japanese parsley
  12. Steamed rice
Instructions
  1. Add dashi, sugar, mirin, soy, and sake into a pan and bring to boil.
  2. Add in onion and garlic, then cook for a minute.
  3. Add chicken, cover and lower heat to med.
  4. Cook until chicken is cooked through, flipping halfway.
  5. Pour in egg, lower heat to med low, sprinkle the chinese parsley on top, and cover.
  6. Allow to cook until egg is almost cooked through. (30 sec to 1 minute).
  7. Remove from heat and pour everything over rice.
  8. Serve immediately.
Adapted from japanesecooking101
Adapted from japanesecooking101
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

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5 Comments

  • Reply
    Jasline @ Foodie Baker
    27 May, 2015 at 4:34 am

    Oyakodon is one of my favourite one-dish meals, I love your soft and curdly eggs, yum!

  • Reply
    Maria Nasir
    19 October, 2015 at 10:49 pm

    A wholesome and delicious recipe! Best thing, so easy too 🙂

  • Reply
    Corinne Foo
    20 January, 2016 at 11:41 am

    My Favourite! Thanks for sharing! looks so easy!

  • Reply
    Cheah Sew Yen
    30 November, 2016 at 7:10 pm

    A good and healthy whole some dish. I like it very much.

    • Reply
      Sharon Lam
      1 December, 2016 at 5:02 pm

      Thank you very much, Sew Yen!

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