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Easy Japanese Chicken Egg Rice

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Oyakodon is a staple in Japanese cooking, meaning 'parent-child bowl,' highlighting its chicken and egg pairing. This donburi combines perfectly seasoned rice with a topping simmered in a tasty dashi broth. The secret lies in carefully cooking the eggs to keep them soft and slightly runny, while reducing the broth to just the right consistency. Sweet onions add depth, and finely chopped green onions finish the dish with a fresh touch. It’s a comforting and balanced one-bowl meal that showcases the Japanese art of using simple ingredients to create hearty food.
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Maria from tastyhush
Updated on Fri, 28 Feb 2025 21:59:05 GMT
Detailed oyakodon guide Pin it
Detailed oyakodon guide | Tastyhush.com

The Oyakodon (親子丼) is a beloved Japanese rice bowl dish where tender chicken and silky eggs come together in perfect harmony. This comforting meal gets its poetic name, which means 'parent-child bowl', from the combination of chicken and eggs simmered in a savory dashi broth and served over steaming white rice.

The key to an authentic Oyakodon lies in properly timing the egg cooking process to achieve that signature silky texture.

Essential Ingredients

  • Japanese Rice (500g) - Use short-grain rice like Koshihikari for the proper sticky texture
  • Dashi Stock (200ml) - Homemade dashi provides the best flavor, though instant dashi works well too
  • Eggs (6) - Fresh eggs are crucial as they'll be cooked just until set
  • Chicken (400g) - Boneless chicken thighs offer more flavor and tenderness

Cooking Method

1.
Rice Preparation
Rinse the rice thoroughly until water runs clear. Use the correct water ratio for perfectly cooked, glossy grains.
2.
Dashi Base
Prepare dashi using warm water to preserve the delicate flavors. Combine with soy sauce and mirin for the cooking sauce.
3.
Cooking the Chicken
Cut chicken into even bite-sized pieces and simmer gently in the seasoned dashi until cooked through.
4.
Adding the Eggs
Pour beaten eggs in thin streams over the simmering chicken. Gently fold to create silky ribbons of egg.

A properly made dashi broth provides the foundational flavor that brings all components together harmoniously.

Serving Instructions

Serve in a deep donburi bowl, carefully layering the chicken and egg mixture over hot rice to maintain the distinctive presentation.

Oyakodon - Authentic Japanese Chicken and Egg Rice Bowl Pin it
Oyakodon - Authentic Japanese Chicken and Egg Rice Bowl | Tastyhush.com

Regional Variations

Different regions of Japan add their own touches - Kyoto-style includes sansho pepper, while other areas incorporate shiitake mushrooms.

The Oyakodon exemplifies Japanese cuisine's ability to create profound flavors from simple ingredients. Each component plays an essential role in this carefully balanced dish that has earned its place as a cherished comfort food.

Frequently Asked Questions

→ Can you use chicken breast?
Yes, but chicken thighs are preferred since they’re juicier and more flavorful after cooking.
→ How do you get soft, runny eggs?
Watch the eggs carefully while cooking and take them off the heat as soon as they start setting but still look glossy.
→ Where can I find dashi?
You can get it at Asian grocery stores, or replace it with fish stock or mushroom broth if needed.
→ Can the rice be made beforehand?
Sure! You can prepare the vinegar-seasoned rice a few hours in advance and keep it at room temperature.
→ How should leftovers be stored?
Keep the rice and topping in separate containers in the fridge for up to 24 hours. Reheat gently before eating.

Oyakodon - Chicken Egg Rice

A classic Japanese meal featuring rice seasoned with vinegar, topped with chicken and eggs delicately simmered in a rich dashi-flavored broth.

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

Category: Poultry

Difficulty: Intermediate

Cuisine: Japanese

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ For the Seasoned Rice

01 500g of Japanese rice
02 4 tablespoons of sugar
03 1 tablespoon of salt
04 8 tablespoons of rice vinegar

→ For the Toppings

05 6 eggs
06 3 chicken thighs
07 1 scallion (or leek greens)
08 3 medium onions

→ For the Broth

09 200ml of hot water
10 2 teaspoons of powdered dashi (a type of Japanese soup stock)
11 2 tablespoons of soy sauce
12 2 tablespoons of mirin (a sweet rice wine)

Instructions

Step 01

Steam the Japanese rice. When it’s done, season it by mixing it with the rice vinegar, salt, and sugar mixture.

Step 02

Slice the onions and sauté them with a little oil. Cook until they look clear.

Step 03

Chop the chicken thighs into pieces and toss them into the pan with the onions. Stir them around until the chicken turns golden brown.

Step 04

Mix the hot water with the powdered dashi, soy sauce, and mirin. Pour the broth mix over the chicken and onion combo, then let it simmer and reduce.

Step 05

Whisk the eggs and pour them over the mix. Stir gently until everything reaches the texture you like. Serve over the rice and sprinkle with chopped scallions for garnish.

Notes

  1. You can swap out dashi for fish stock if you don’t have it.
  2. If mirin isn’t available, use white wine with a bit of sugar mixed in.

Tools You'll Need

  • Rice cooker or pot
  • Deep skillet
  • 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