Easy and Delicious Oyako Donburi (Chicken and Egg Rice Bowl) for Ages 1 and Up

Name: Easy and Delicious Oyako Donburi (Chicken and Egg Rice Bowl) for Ages 1 and Up
Yield: Serves 3 adults (or 2 adults and 2 children)
Ingredients: 8.8 oz (250 g, about 11 pieces) boneless, skinless chicken thighs, cut into pieces; 1 onion; 3/4 cup water (200 ml); Granulated dashi (to taste, optional); 2 tablespoons each sugar, mirin, and soy sauce; 3 eggs; Green onions, kaiware radish sprouts, or mitsuba (if available)

❤和くんのお嫁さん❤ @cook_40088789

Juicy and tender with plenty of broth—so delicious! The eggs turn out fluffy, too. Just remember: all the seasonings use 2 tablespoons each! My son has loved oyako donburi since he was one year old. About this recipe: I created it for my son, who loves oyako donburi.

❤和くんのお嫁さん❤ @cook_40088789

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Ingredients

Serves 3 adults (or 2 adults and 2 children)

8.8 oz(250 g, about 11 pieces) boneless, skinless chicken thighs, cut into pieces
1onion
⏬Seasonings
3/4 cupwater (200 ml)
Granulated dashi (to taste, optional)
2 tablespoonseach sugar, mirin, and soy sauce
⏬To finish
3eggs
Green onions, kaiware radish sprouts, or mitsuba (if available)

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Steps

1

Add 3/4 cup water (200 ml), granulated dashi (if using), and all the seasonings to a pan. When the onion softens slightly, add the chicken.
2

(If using large pieces of chicken thigh for fried chicken, that's fine.) Once the chicken is cooked through and tender, use a spoon to cut it into smaller pieces right in the pan.
3

Turn off the heat. Crack the eggs directly into the pan without beating them, like making sunny-side-up eggs. Gently mix the eggs and other ingredients together.
4

By not beating the eggs, the whites will set before the yolks, resulting in a fluffy texture and preventing the yolks from overcooking and drying out.
5

Turn the heat to high for 1 minute, then let it finish cooking with the residual heat. The sweet broth is delicious! My husband loved it, and my son finished his bowl.
6

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✨ Variation Recipes ✨
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7

Favorite variation: Use 1/2 onion and add 1/2 bunch of garlic chives (nira). It gives a punchy flavor that's addictive! My one-year-old son loved this version, too.
8

150 g (about 5.3 oz) ground chicken breast, top half of 1/4 head napa cabbage (use leafy part; the core is tough), 1/2 cup water (100 ml), 1 tablespoon each sugar, mirin, and soy sauce, 2 eggs.
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Note for my child: Not sure if he dislikes napa cabbage, but when I added his favorite fish sausage, he ate it!
10

Oyako donburi (without egg) with thickened sauce: 6.3 oz (180 g) chicken thighs, 1/2 onion, 1/3 carrot, 3 leaves of komatsuna (Japanese mustard spinach), 3/4 cup water (200 ml), 1 tablespoon each sugar, mirin, and soy sauce, 2 tablespoons potato starch + 2 tablespoons water.
11

3 chikuwa (fish cakes), 1/2 hanpen (fish cake), 1/2 green bell pepper, 1/2 onion, 1/3 carrot, 3 leaves of komatsuna, 3/4 cup water (200 ml), 1 tablespoon each sugar, mirin, and soy sauce, 2 tablespoons potato starch + 2 tablespoons water.
12

Note for my child: Loves chikuwa, hanpen, and imitation crab sticks! He preferred this version over the eggless oyako donburi with thickened sauce.
13

Also great with salmon!
14

100 g (about 3.5 oz) boiled ground beef and pork, 1/2 bunch each garlic chives and bean sprouts, 2/3 cup water (150 ml), 1 tablespoon each sugar, mirin, and soy sauce, granulated dashi, 2 eggs. No strong smell and very tasty—my child ate it well.