Oyakodon is a classic Japanese rice bowl dish made with tender chicken and fluffy eggs simmered in a sweet and savory broth, then served over warm rice. It's simple to make with just a few ingredients and requires only one pan, making cleanup easy. The umami-rich chicken, sweet onions, and flavorful broth blend perfectly with the eggs, creating a comforting and satisfying meal. It's well-balanced in nutrition and loved by all ages. Even when you have little appetite, it's easy to eat and warms both the body and heart.In Japan, eggs are safe to eat raw, so oyakodon is often served with the eggs very soft and slightly runny. However, eggs in the U.S. are generally not considered safe to eat raw, so it’s best to cook them thoroughly. That’s why this recipe is designed to fully cook the eggs. Keep in mind that the residual heat after removing the pan will continue to cook the eggs, but if you're concerned, you can cook the eggs a little longer!#japanesefood #CA2025

Oyakodon 親子丼 is a delicious traditional Japanese dish. This recipe allows you to enjoy the wonderful combination of Japanese sautéed chicken and soft eggs sliding into your stomach. Bring you back to Tokyo!#Japanese #Chicken #Egg #Rice bowl #Classic #Night #Japan

I thought this up for kids that wouldn't eat it when cooked the regular way. I softened both the meat and eggs at once with potato starch flour. My kids complimented me and said that they didn't know why, but the recipe was amazing.This is made all at once. Don't mix the whisked egg into the while frying pan when you have someone who can't eat at the same time, but make it so that one portion remains untouched by it and set it aside. Also, if you boil it down, then add I a bit if water later and heat it back up, and then add in the egg. You can use thigh meat or tenders, whichever you like. For 3-4 servings, using a 25 cm [9.8 in] frying pan. Recipe by tama-ma

Oyako-don is traditional Japanese comfort food. I'm sure your Kids will love this Japanese meal! It's so easy, simple, quick and yummy! We love Oyako-don!!!

I made this for lunch using the ingredients I found in the fridge. Very delicious. Recipe by Osakuntochiisan

I've been making too many western style dishes like pasta and rice omelette so I thought I should make a rice bowl once in a while, and made this! It's a recipe I've been making since I lived with my parents.If you like plenty of sauce with your donburi (rice bowl), make a generous amount of the ★ dashi stock.You can just as much as you like of the chicken and onion, so don't sweat the details, just make it! For 1 generous serving. Recipe by Rizenyan

A simple quick Japanese dish "oyakodon".

Ever since buying a cheap donburi pot at a 100-yen store, we've been preparing this dish this way.Don't beat the eggs too much, just beat it lightly until there is still some trace of the white. The key to a soft-set finish is to pour in the egg in two batches. You could mushrooms too. Adjust the flavoring ingredients to your taste. Recipe by Muuny

Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served.The chicken isn't stir fried, it's just simmered in dashi stock from the start.The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe

I thought using a pan will make it easier to cook the exact amount for my 4 family members.The key is to control the heat. It's best to cook over low heat while checking on it. Recipe by Koutakerumama

I've been making oyako don this way forever. By stir-frying the ingredients, I think it comes out tasting a lot richer.Brown the chicken thigh meat, onion and Japanese leek on on surface. They'll be simmered later so there's no need to cook them through at that point.If you don't have any honey, use sugar or sugar syrup instead.Try not to beat the egg too much. I think it tastes creamier that way.If you don't like ginger, you can just take it out during the cooking process. For 2 to 3 servings. Recipe by Lesser Panda

When it comes to Oyako Don, this is a family favorite.If you don't have dashi stock, make it by adding 1/2 teaspoon of dashi powder to 200 ml of water. If you prefer a more concentrated flavor, increase the sugar and soy sauce a little. Recipe by Kyoku