READY IN 40 mins

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Read Reviews (45)

"This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious." — Belinda Stafurik

Directions

Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Aug 24, 2010

This is the ORIGINAL Oyakodon recipe! If you can't find dashi, try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way, did you know that "Oyako" means "Parents and Children" (in this case, chicken and eggs); don is just the word used for "rice bowl" ;)

—LSUTiger

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Most Helpful Critical Review

Mar 27, 2012

I made according to recipe, ordering the hard to find ingredients online. But it came out too sweet for my taste. If I make it again, I will reduced the brown sugar to half. I also prefer a dish with more veggies.

—krmckeon

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71 Ratings

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Nov 02, 2010

Real crowd-pleaser here. My kids loved it. Easy to make. To those who say that replacing the dashi with chicken stock, I feel you're missing the Japanese essence of this dish. I heartily recommend seeking out either dashi powder or, if you're feeling a little adventurous, try making your own. It's really quite easy. There are numerous recipes for dashi on this site.

—tritisan

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Nov 16, 2009

I really enjoyed this recipe. I couldn't find dashi powder, so I substituted veggie stock, which worked just fine. Simple and very tasty.

—RT

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Mar 18, 2012

Great recipe -- thank you! If you want to be truly authentic, please use Japanese medium or short grain rice, not jasmine rice, and leave the egg slightly runny. The texture really is quite different, both with the runnier egg and with the Japanese rice. Also, dashi is a light, delicious broth made from kombu (kelp) and katsuobushi (flakes of dried bonito). It's very easy to make. You can get the ingredients, or dashi powder, at any Asian market or in the international aisle of high-end grocery stores. Dashi is NOT powdered little dried fish!

—Carolie

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Mar 03, 2011

Oyakodon is one of my favorite Japanese recipe and I have tried it multiple times in an authentic Japanese restaurants in the States and Japan. Compared to those recipes provided by native Japanese home cooks on allrecipes.jp, this is a pretty nice recipe. I'd like to share how my Oyakodon turned out for those of who do not have all the ingredients written here. I used 6 pieces of chicken breast tenders, 1/2 onion, 2cups chicken stock, 1/4cup soy sauce, 3 tbsp red wine, 3 tbsp brown sugar, 4 eggs. The sauce wasn't thick enough, and I thought it was too much soy sauce. Wish I had Mirin. Although I didn't like it much, my American boyfriend loved it. I'd love to try this again with the original ingredients and also with breaded chicken cutlet (Chicken Katsudon)

—GloryChoe

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Jan 30, 2012

in order for it to be traditional substitute jasmine rice for japonica, jasmine is long grain rice usually used in Thailand, japonica is short grain and much stickier and usually comes from Japan or Korea. Aside from that, this recipe is amazing and tastes almost like my grand mother used to make me

—Canadian tattoo guy

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Oct 29, 2010

very authentic and very easy. imho, the dashi and the mirin are essential for real japanese diner flavor. you can buy it in the asian foods aisle of your regular supermarket. thanks for the recipe!

—mrs.kim

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Nutrition

Calories
688 kcal
34%

Carbohydrates
97.9 g
32%

Cholesterol
246 mg
82%

Fat
14.6 g
22%

Fiber
2.2 g
9%

Protein
35.3 g
71%

Sodium
1293 mg
52%

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

Nutritional Information

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 688
Calories from Fat: 131

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 4.2g 21 %
** Cholesterol 246mg 82 %
** Sodium 1293mg 52 %
** Potassium 510mg 14 %
Total Carbohydrates 97.9g 32 %
Dietary Fiber 2.2g 9 %
Protein 35.3g 71 %
** Sugars 16.9g
Vitamin A 6 %
Vitamin C 7 %
Calcium 10 %
Iron 30 %
** Thiamin 14 %
** Niacin 85 %
** Vitamin B6 22 %
** Magnesium 16 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.