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Tasty Chicken Egg Rice Japanese Style

Featured in Juicy chicken done your way.

Oyakodon, a staple of Japanese cooking, translates to 'parent-and-child bowl,' referring to the chicken and eggs that make up this dish. This donburi (rice bowl) pairs perfectly seasoned rice with a savory dashi-simmered topping. Light, soft-cooked eggs and reduced broth are key to nailing this recipe. Sweet onions bring balance, while chopped green onions provide a fresh finish. It’s a simple yet beautifully comforting dish that represents the Japanese art of creating harmony from basic ingredients.
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alicia in the kitchen
Updated on Fri, 28 Feb 2025 22:02:32 GMT
Detailed recipe for oyakodon Pin it
Detailed recipe for oyakodon | Tasteofsavor.com

Oyakodon is a cherished Japanese rice bowl that perfectly captures the essence of comfort food. This 'parent-and-child' dish, named for its combination of chicken and eggs, brings together tender meat, silky eggs, and perfectly steamed rice in a rich dashi broth.

This classic donburi dish combines simple ingredients into something truly special. The success lies in properly timing the egg cooking process to achieve that signature silky texture.

Essential Ingredients

  • Japanese Rice (500g) - Short-grain rice like Koshihikari provides the perfect sticky texture
  • Dashi Stock (200ml) - Homemade dashi creates the best flavor, though instant dashi works well too
  • Eggs (6) - Fresh eggs are crucial since they'll be cooked very lightly
  • Chicken (400g) - Boneless thighs offer more flavor and tenderness than breast meat

Cooking Method

1.
Rice Preparation
Rinse the rice thoroughly until water runs clear. Cook with precise water ratio for glossy, properly textured grains.
2.
Dashi Base
Prepare dashi using warm water to preserve delicate flavors. Avoid boiling which can create bitter notes.
3.
Chicken Cooking
Cut chicken into uniform bite-sized pieces. Simmer gently in seasoned dashi until cooked through.
4.
Egg Technique
Pour beaten eggs in thin streams over simmering chicken. Gently fold to create silky ribbons of egg.

The dashi broth forms the foundation of this dish, providing a subtle marine flavor that enhances all other ingredients.

Serving Guidelines

Serve in traditional deep donburi bowls to keep the rice warm. Layer the chicken and egg mixture carefully over the rice to maintain presentation.

Oyakodon - Recette Authentique du Bol de Riz Japonais Pin it
Oyakodon - Recette Authentique du Bol de Riz Japonais | Tasteofsavor.com

Regional Adaptations

Kyoto-style versions often include sansho pepper, while other regions incorporate shiitake mushrooms for added depth.

Oyakodon exemplifies Japanese cuisine's ability to transform simple ingredients into sophisticated dishes. Each bowl represents generations of culinary tradition, where every element serves both practical and aesthetic purposes.

Frequently Asked Questions

→ Can chicken breast be used?
Yes, but chicken thighs are better since they turn out juicier and more flavorful after cooking.
→ How do I get soft eggs?
Watch them closely and take them off the heat just as they set but still look glossy.
→ Where can I buy dashi?
Check Asian stores. If unavailable, substitute with fish stock or mushroom broth.
→ Can the rice be made ahead?
Absolutely! You can prep the seasoned rice earlier and leave it at room temperature for a few hours.
→ How do I store leftovers?
Keep the rice and topping separate in the fridge for up to 24 hours. Reheat gently before serving.

Oyakodon - Japanese Rice Bowl

A comforting Japanese dish with seasoned rice topped with chicken and lightly cooked eggs simmered in dashi-flavored broth.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Alicia

Category: Poultry

Difficulty: Intermediate

Cuisine: Japanese

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Rice Preparation

01 500g Japanese short-grain rice
02 8 tablespoons rice vinegar
03 4 tablespoons white sugar
04 1 tablespoon salt

→ Toppings

05 6 whole eggs
06 3 chicken thighs
07 1 green onion or leek top
08 3 medium-sized onions

→ Broth Ingredients

09 2 teaspoons instant dashi granules
10 200ml hot water
11 2 tablespoons soy sauce
12 2 tablespoons mirin (sweet cooking sake)

Instructions

Step 01

Steam or boil the Japanese rice. Once it's done, stir in the rice vinegar, sugar, and salt mixture to season it.

Step 02

Dice the onions and add them to a bit of hot oil in a pan. Cook until they're soft and clear.

Step 03

Slice the chicken thighs into bite-sized chunks and toss them in with the onions. Sauté until the chicken turns golden brown.

Step 04

Combine the dashi granules, hot water, soy sauce, and mirin. Pour this blend over the cooked chicken and onions, then let it simmer down until reduced.

Step 05

Whisk the eggs gently and drizzle them over the chicken mixture. Stir lightly to achieve the texture you want. Serve over the rice and sprinkle with chopped green onions.

Notes

  1. You can switch the dashi for some fish stock.
  2. A mix of white wine and a teaspoon of sugar can stand in for mirin.

Tools You'll Need

  • Rice cooker or regular pot
  • Deep frying pan
  • Serving bowls

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Soy

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480
  • Total Fat: 15 g
  • Total Carbohydrate: 65 g
  • Protein: 28 g