Oyakodon: Chicken and Egg Rice Bowl

Alright, let's dive into the wonderful world of oyakodon recipe ! ever had one of those days where you just need a big, comforting hug? well, this donburi recipe is pretty much that, but in food form.

Think of it as the ultimate japanese comfort food.

Oyakodon Recipe: A Japanese Hug in a Bowl

This japanese chicken and egg rice bowl, literally translated as "parent and child bowl," is a classic for a reason.

It's soul food! it's surprisingly easy to make at home. trust me. we aren't talking about complicated japanese cooking techniques, this is accessible to everyone! it’s simple enough that even my slightly-clumsy self can whip it up.

This isn't some ancient secret recipe guarded by generations. oyakodon recipe is a humble, everyday dish, a staple in japanese cooking .

This easy japanese recipes takes about 30 minutes from start to finish, yielding two generous servings. perfect for a quick and satisfying dinner.

Why You'll Love This Japanese Rice Bowl Recipe

Honestly, the best part of this chicken and egg rice bowl is how quickly it comes together. health-wise, you are getting a good dose of protein from the chicken and eggs.

Also, i like to serve it after work when i'm craving something warm and filling. this recipe is special because it combines simple ingredients into something truly delicious.

And let's be real, who doesn’t love a perfectly cooked runny egg recipe ?

Key Ingredients for the Best Donburi Recipe

We start with the dashi recipe , which forms the base of our flavour, then you have the chicken thigh recipe .

Chicken thighs are the way to go. don't even think about using chicken breast. they stay juicy and tender, soaking up all that savoury goodness.

Alright, let's get down to the nitty-gritty for making this amazing Oyakodon recipe! It's simpler than you think. Honestly, if I can do it, anyone can. It is a great Donburi Recipe.

Oyakodon: Chicken and Egg Rice Bowl Recipe Card

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Preparation time:15 Mins

Cooking time:15 Mins

Servings:2 servings

Ingredients:

• 1 cup (240 ml) Water
• 1 tablespoon (7g) Dashi Powder (or 1 dashi stock cube, crumbled)
• 2 tablespoons (30 ml) Soy Sauce
• 2 tablespoons (30 ml) Mirin
• 1 tablespoon (15 ml) Sake (optional, can substitute with extra Mirin)
• 1 teaspoon (5 ml) Sugar
• 1 tablespoon (15 ml) Vegetable Oil
• 8 oz (225g) Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
• 1 medium Yellow Onion, thinly sliced
• 4 Large Eggs, lightly beaten
• 2 cups Cooked Japanese Short-Grain Rice (e.g., Sushi Rice), hot
• 2 tablespoons (optional) Chopped Green Onions, for garnish
• Pinch of Dried Seaweed Flakes (Nori Komi Furikake), for garnish

Instructions:

• Prepare the Dashi Broth: In the skillet, combine water, dashi powder (or crumbled stock cube), soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat.
• Sauté the Chicken and Onion: Add vegetable oil to the simmering broth. Add the chicken and onion slices. Cook, stirring occasionally, until the chicken is cooked through and the onion is softened, about 5-7 minutes.
• Pour in the Eggs: Reduce heat to low. Gently pour the beaten eggs evenly over the chicken and onion mixture.
• Cook the Eggs: Cover the skillet with a lid and cook for 1-2 minutes, or until the eggs are mostly set but still slightly runny. The key here is to get it right!
• Assemble the Oyakodon: Divide the hot cooked rice between two serving bowls. Carefully spoon the chicken, onion, and egg mixture over the rice.
• Garnish and Serve: Garnish with chopped green onions and nori komi furikake (if using). Serve immediately.

Nutrition Facts

Calories:550 calories

Fat:20g

Fiber:0g

Recipe Info

Category:Main Course

Cuisine:Japanese

Ingredients & Equipment: Your Arsenal

First things first, let's gather our troops. It is one of the Easy Japanese Recipes. We are making Japanese Cooking easy. This Japanese Chicken dish is going to be awesome!

Main Ingredients

Okay, so we have the players. Now for the lineup!

• Water: 1 cup (240 ml) . Tap water is just fine here.
• Dashi Powder: 1 tablespoon (7g) . Dashi is the backbone of flavour, think of it as the stock cube of Japan. You can use a dashi stock cube if that is all you have.
• Soy Sauce: 2 tablespoons (30 ml) . Kikkoman is the classic, but feel free to use your favorite.
• Mirin: 2 tablespoons (30 ml) . This is a sweet rice wine – essential for that authentic taste. Don't skip this one!
• Sake: 1 tablespoon (15 ml) . Optional, but adds a nice depth. If you don't have any, just use a dash of extra mirin.
• Sugar: 1 teaspoon (5 ml) . Just a touch to balance the salty soy sauce.
• Vegetable Oil: 1 tablespoon (15 ml) . Anything neutral will do.
• Chicken Thighs: 8 oz (225g) , boneless and skinless, cut into bite-sized pieces. Now listen, Chicken Thigh Recipe is the best choice, trust me on this. They stay so juicy.
• Yellow Onion: 1 medium , thinly sliced.
• Eggs: 4 large , lightly beaten. Don't overbeat them!. This is a Runny Egg Recipe, so we have to be careful.
• Cooked Japanese Short-Grain Rice: 2 cups , hot. The better the rice, the better the final bowl! Sushi Rice is awesome for this.
• Green Onions: 2 tablespoons , chopped, for garnish.
• Dried Seaweed Flakes (Nori Komi Furikake): Pinch, for garnish. Not essential, but it adds a nice savory touch.

I love that the Oyakodon Recipe brings together such simple ingredients to create something amazing.

Seasoning Notes: It's all about the Umami

• Essential Spice Combinations: Soy sauce and mirin are the power couple here. They bring the salty-sweet balance that's crucial.
• Flavor Enhancers and Aromatics: Dashi is the real MVP.
• Quick Substitution Options: No mirin? A splash of rice vinegar and a pinch of sugar can work in a pinch.

Equipment Needed

Alright, this isn't rocket science. For this Japanese Rice Bowl Recipe , You don't need to go all fancy with equipment.

• Medium Skillet or Shallow Pot with Lid: This is where the magic happens.
• Small Bowl for Beating Eggs: Nothing special.
• Rice Cooker: Optional, but it makes life easier.
• Two Serving Bowls: For the grand finale!

Honestly, the most important thing is a good pan and a willingness to experiment. It is a great Donburi Recipe. This Oyakodon Recipe is all about getting the basics right.

Let’s dive in and make this Chicken and Egg Rice Bowl !

Cooking Method: Mastering the Perfect Oyakodon Recipe

Honestly, who doesn't love a good donburi recipe ? especially one that’s as comforting and easy as oyakodon recipe ! it’s like a hug in a bowl.

Oyakodon translates to "parent and child bowl", and refers to the combination of chicken and egg that crowns the rice.

This japanese chicken and egg rice bowl is the ultimate in easy japanese recipes and a family favourite. i remember the first time i tried making it; i was so nervous about getting the eggs right.

Spoiler alert: i messed them up. but hey, that's how we learn, right? this recipe will help you avoid my mistakes.

Prep Like a Pro for the Best Oyakodon Recipe

Good prep makes all the difference! it's all about essential mise en place . first, measure out all your ingredients. having the dashi recipe components – water, dashi powder, soy sauce, mirin, sake, and sugar – ready to go is key.

Next, slice a medium yellow onion nice and thin. then, cut 8oz of boneless, skinless chicken thigh recipe into bite-sized pieces.

Chicken thighs are the secret, trust me. they stay so juicy! finally, lightly beat four large eggs in a bowl.

Organisation is always key.

Step-by-Step: Oyakodon Recipe Perfection

Follow these steps for the perfect Japanese rice bowl recipe .

1. Simmer the Broth: In a skillet, combine 1 cup water, 1 tablespoon dashi powder, 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, and 1 teaspoon sugar. Bring to a simmer over medium heat.
2. Sauté Chicken and Onion: Add 1 tablespoon vegetable oil. Toss in the chicken and onion. Cook for 5- 7 minutes, until the chicken is cooked through.
3. Pour in the Eggs: Reduce the heat to low. Gently pour the beaten eggs evenly over the chicken.
4. Cook the Eggs: Cover and cook for 1- 2 minutes . Aim for a runny egg recipe , mostly set but still slightly runny.
5. Assemble: Divide 2 cups of cooked rice between bowls. Spoon the chicken, onion, and egg mixture over the rice.

Pro Tips for Oyakodon Recipe Greatness

Want to elevate your oyakodon recipe ? Here are my go-to tricks.

• Don’t Overcook the Eggs! Seriously, this is the biggest mistake. Aim for that perfect, jiggly texture.
• The lid is your friend! It helps the eggs steam evenly without browning the bottom.
• Want to make it ahead? You can prep the dashi broth and chop the chicken and onion in advance. Just don't cook the eggs until you're ready to serve.

So there you have it! My take on the classic Oyakodon recipe . Honestly, it’s one of the easiest and most satisfying Japanese cooking experiences you can have. Enjoy!

Alright, let's talk Oyakodon Recipe ! I reckon you’re probably looking for a quick, comforting meal. You know, something that tastes amazing without taking hours in the kitchen?

Recipe Notes: Your Oyakodon Masterclass

Honestly, making an oyakodon recipe isn't rocket science. but, a few tips can elevate your donburi recipe from "meh" to "omg, this is incredible!" so, grab your chopsticks (or a fork, no judgment!) and let's dive in.

Serving Suggestions: Plating Like a Pro

Right, you've slaved away making this Japanese Chicken masterpiece. Don't just chuck it in a bowl! Plating matters.

• Think Vertical: Mound the rice slightly and arrange the Chicken and Egg Rice Bowl mixture artfully on top.
• Garnish Game Strong: A sprinkle of chopped green onions is a must. A little goes a long way! Some nori komi furikake is amazing, too. I personally like adding a tiny bit of sesame seeds. Looks fancy, tastes even better!
• Sidekicks: Miso soup is always a winner. Pickles add that little bit of acidity. Green tea? You can't go wrong, mate.

Storage Tips: Because Leftovers Happen

Listen, sometimes you make too much. It's a fact of life.

• Fridge Time: If you have any leftovers, pop them in an airtight container and into the fridge. It's usually good for about 2-3 days.
• Freezing? Not Ideal: Honestly, the eggs get a bit weird when frozen. It's not the end of the world, but the texture changes.
• Reheating: Gently reheat in the microwave or in a pan. Add a splash of water to prevent it from drying out.

Variations: Get Creative!

Fancy a bit of a twist on the classic Japanese Rice Bowl Recipe ?

• Veggie Power: Swap the chicken for tofu or mushrooms. Boom! Vegetarian Oyakodon recipe sorted.
• Spice It Up: Add a pinch of chilli flakes to the Dashi recipe for a kick.

Nutrition Basics: Fueling Your Body

Let's get down to brass tacks, the rough nutrition: We are talking about calories: 550 (Estimate), Protein: 35g (Estimate), Fat: 20g (Estimate), Carbohydrates: 50g (Estimate), and Sodium: 800mg (Estimate).

• Protein Punch: Chicken and eggs are your protein MVPs.
• Carb Load: Rice provides energy to keep you going.
• Dashi Benefits: The Dashi recipe is a great source of nutrients.

Making an oyakodon recipe is a proper joy. it is also an easy japanese recipe that is surprisingly simple. with these tips, you'll be whipping up a fantastic japanese cooking that is authentic, tasty, and comforting.

So, get into the kitchen and give it a go. you've got this! don't forget the chicken thigh recipe and the runny egg recipe .