Oyakodon (Japanese Chicken and Egg Rice Bowl)

Simmered chicken in a sweet soy-based soup topped with beaten eggs is called “oyako-ni” ("parent-and-child simmer"). It’s a classic home-cooked dish in Japan that has long been loved. The name “oyako” (“parent and child”) comes from the use of both chicken and egg. Serve it over rice and enjoy!

Cooking time

15min

Calories

538kcal

Sodium

890mg

Nutrition facts are for one serving.
This recipe uses ingredients produced for raw or semi-cooked consumption. To safely enjoy home-cooked meals, please adhere to the guidelines provided by your local food safety administration for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 3 - 4)

Directions

1

Thinly slice the onion. Pluck the mitsuba leaves and cut the stems into 3 cm (1.2 in.) lengths. Cut the chicken into roughly 2 cm (0.8 in.) squares.
2

Put the measured water and chicken into a fry pan and heat over medium. Stir briefly, and once it comes to a boil, skim off any scum. Add the ingredients from (A), and when it comes to a boil again, cover with a lid, reduce to low heat, and simmer for 3 minutes. Add the onion, bring to a boil again, cover, and simmer on low heat for another 3 minutes.
3

Scoop the rice into serving bowls. Beat the eggs in a bowl. Remove the lid from the fry pan and increase to medium-high heat. Pour in two-thirds of the beaten eggs in a thin stream over the entire pan. When the ingredients become mostly set and firm, pour in the remaining egg. Once the eggs reach your desired consistency, turn off the heat. This entire simmered mixture is the “oyako-ni”. Spoon it, along with the soup, over the rice and top with mitsuba to garnish.

Cooking Basics

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.

[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.