Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl)
The other day I was at my favourite ramen joint and I noticed that they had some non-ramen items on the menu including oyakodon! Oyakodon (親子丼) is a Japanese style rice bowl with chicken and egg in a sweet and savoury onion broth. I was a little surprised as I had never noticed anything but the ramen on the menu before and it immediately brought up some nostalgic memories from 11 years ago when I first started Closet Cooking!

Closet Cooking first came about shortly after a trip to Japan where I had really enjoyed the food. When I returned I wanted to eat more of the dishes that I had tried there and after going to Japanese restaurants for a few weeks I decided that I would try cooking them at home, since eating out all the time didn't really fit my budget. I looked for the recipes for those dishes online and came across food blogs where people were sharing photos and recipes that they had made, and they looked amazing! I did not really know how to cook, unless you count throwing frozen dinners into the oven or microwave, so I was learning from scratch and on a whim I decided to start my own blog, as a kind of journal documenting my adventures in learning to cook. I found that I enjoyed it and Closet Cooking grew from there.

A lot of the recipes that I shared in the first few months were Japanese including a recipe for oyakodon so when I saw it on the menu, I just had to order it! It was good, though it did not live up to my expectations, so I decided that I would have to make it at home again!

This dish is so easy to make! You simply cook the chicken and onions in a broth, typically dashi but chicken broth is also good, seasoned with soy sauce, mirin and sugar before adding the eggs to cook in the broth and serving it all in a bowl on rice. The quickest and lightest way is to cook sliced boneless and skinless chicken breasts in the broth at the same time as the onions but I prefer to go with boneless skin-on chicken thighs as the thighs have more flavour and I am a huge fan of the crispy skin! To get the crispy skin I cook the chicken thighs until the skin is crispy and set them aside before adding the broth and onions and then I return them at the end. All said and done these tasty, chicken and egg rice bowls with their tasty sweet and savoury sauce can be made and on the table in less than 20 minutes!

This homemade oyakodon certainly hit the spot and what a great trip down memory lane!

Oyakodon (Japanese Chicken and Egg Rice Bowl)
The red garnish is beni shoga, a red pickled ginger.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Optionally top with an extra egg yolk! (Note: Use a pasteurized egg: Egg Safety: What You Need to Know)

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A Japanese style rice bowl with tender chicken and egg in a sweet and savoury onion broth!

  • 1 tablespoon oil
  • 4 chicken thighs, skin-on and boneless
  • salt and pepper to taste
  • 2 cups dashi or chicken broth
  • 2 onions, sliced
  • 4 tablespoons low sodium soy sauce
  • 4 tablespoons mirin
  • 4 teaspoons sugar
  • 4 eggs, lightly beaten
  • 4 cups cooked short grain rice
  • 2 green onions, sliced
  1. Heat the oil in a pan over medium-high heat, add the chicken, seasoned with salt and pepper, skin side down, and cook until the skin is browned and crispy, flip and cook the other side before setting aside.
  2. Add the broth, onions, soy sauce, mirin and sugar sugar to the pan and simmer until the onions are tender.
  3. Pour the eggs over the onions and broth, top with the chicken, and let sit until the eggs are just cooked, about 1-2 minutes.
  4. divide the rice between four bowls, top with the chicken and egg mixture and sprinkle on the green onions before enjoying!

Option: Add some extras like sliced shiitake mushrooms!
Nutrition Facts: Calories 464, Fat 9.7g (Saturated 1.8g, Trans 0), Cholesterol 229mg, Sodium 904mg, Carbs 55.6g (Fiber 1g, Sugars 7g), Protein 37g
Nutrition by: Nutritional facts powered by Edamam


kennebunksgossip said...

Hi .looks like a good recipe..but i am confused as to the egg...there is a yolk on top of the dish,looks raw..and then in the recipe you say to whisk the eggs and cook under chicken in the broth? it is not clear for me?

ultimutt pet sitting said...

i think that is a canned peach used for garnish

Jo said...

Looks like a raw egg to me too.

chpsusan said...

Funny this recipe caught my eye and looks yummy as well but I am with you guys. It is a raw egg??? right???

Otel said...

This is very sweet Thank you

dkscully said...

It is an egg yolk... last line under the photo and before the recipe is:

"Top with an extra egg yolk!"

It won't kill you, but you can always leave it out.

Kevin Lynch said...

The eggs in the recipe are ALL FULLY COOKED! In Japan rice bowls are sometimes topped with raw egg yolks and I have shown this in one photo; it is completely optional. The FDA recommends using pasteurized eggs if eating them raw; I have added a link.

K&B by the Sea said...

Made this for supper tonight, and it was really good! Just made two small changes: I added about 1 tbsp of hot chili paste to the broth, and I divided the eggs - two scrambled and poured onto the broth, and two fried and put on top of each bowl.

Kevin Lynch said...

K&B by the Sea: I love the addition of the chili paste and a fried egg is always welcome!

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