Quick Oyakodon Recipe - Allrecipes.com
Quick Oyakodon Recipe
  • READY IN 40 mins

Quick Oyakodon

Recipe by  

"This dish is very easy to make and very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
  3. Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
  4. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2010

Made this for dinner and it was wonderful! My fiancée who is very picky about any type of Asian food said this was great and asked me to make it again. This would be great to add anything you like to it. It is a wonderful base, but also good as is. Be sure to be careful how much sauce you put on top of the rice as you will not need to use all of it.

Most Helpful Critical Review
May 07, 2011

This was OK. I did leave out the mushrooms because the bf hates mushrooms, but I'm not sure how much difference it would have made. He liked it, I thought it kind of tasted like funky fried rice. Since we both agreed we like my fried rice better, I probably won't make this again.


23 Ratings

Feb 17, 2011

This was delicious! Easy to make with stress-free prepping. I didn't have shitake mushrooms so I used regular ones instead, and I also didn't add the snow peas in. Tastes great and seems pretty healthy (notice you didn't have to use oil at all in this recipe!) I'll definitely make this again in the future.

Dec 16, 2010

It was pretty good, but tasted nothing like the Oyakodon I ate many times in Japan. The sauce was too thin and the dish needed more salty flavours.

Mar 29, 2010

So easy and delicious! I was a little wary adding that scrambled egg, but it turned out perfectly. It's so easy to add whatever vegetables you have in your fridge. Also, you can subsitute teriyaki sauce for the soy if you are looking for something a little sweeter.

Nov 23, 2010

Didnt think it would be good but it was in fact DELICIOUS. The only change I made was to add extra chicken (we are a meat loving household), double the sauce, and add an extra egg and some egg white to compensate for the extra chicken. It was fantastic and my daughter (20 mo old) gobbled it up. Will definitely make it again.

Mar 08, 2011

It was really quick and easy. I used half terriyaki and half soya sauce for the 1/4 cup. Next time, I'll add more egg, I used three, and it wasn't enough. Perfect taste for my family. Loved it!

Nov 29, 2010

Tip: Try to use UNSALTED stock if possible. If all you have is salted stock, reduce the soy sauce a bit to avoid the final dish being too salty. This recipe lives up to its name - very quick to make! Followed it almost exactly, but I used homemade dashi stock (unsalted) instead of chicken stock because I was also making miso with a dashi base. Recipe urned out beautifully, but chicken stock would be fine. I loved that this recipe used easy to find ingredients. Husband loved it!!


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  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 106.1 g
  • 34%
  • Cholesterol
  • 221 mg
  • 74%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 2276 mg
  • 91%

* Percent Daily Values are based on a 2,000 calorie diet.

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