Oyakodon (Chicken and Egg Rice Bowl)

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

★★★ Hall of Fame Recipe ★★★18,000 reviews ★This is it!! Sweet and savory oyakodon with soft eggs＊The origin of this recipeA classic taste in our home＊

It's easy to make and delicious, so I eat it often.The origin of this recipeI arrived at this seasoning after much trial and error.

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

I wanted to make an easy oyako don which requires only a few ingredients, and I wrote it down as a recipe.Turn off the heat while the eggs are still closer to raw rather than half-cooked. They will be half cooked with residual heat to the perfect consistency by the time when you are ready to eat.For those who like spicy food, sprinkle with shichimi chili pepper and enjoy. Recipe by CookLori

My poor hubby had lost his appetite because the weather was so hot every day, so I made him his favorite donburi (rice bowl). In order to encourage his appetite, I went easy on the amount of rice and served him some tempura and cold udon noodles too to make his favorite combination lunch.Usually the chicken and onion are simmered from the start, but my mother taught me that simmered dishes are better if they are stir fried first, so I adapted that advice to making oyako don as well. Recipe by uko1029

I make this often when I'm busy.You can just boil the ingredients together without pre-frying it if you like. For 2 servings. Recipe by jounday

Video Instructions: https://www.youtube.com/channel/UC7Fgle9gk5Jh7lB1lq8XOMw

I got the idea for this by watching a TV program.The meat is crispy and juicy!The egg is fluffy!If you add gelatin to the egg whites, they'll be even fluffier!I recommend you eat half of it, then add dashi or tea and eat up the rest! It's great! Recipe by Kojima ponsuke

I was wondering how I could make easy rice bowls with the leftover ingredients at home. Adding tempura crumbs is my twist.I made dashi stock this time with dried bonito and konbu, but if you are busy just replace with dashi powder.Depending on the quantity of rice, there might be too much sauce. Adjust the quantity of sauce accordingly.Cook the eggs to your preference. Use tempura crumbs if you have any. Recipe by Keit3

You could add other ingredients such as burdock root, carrot, green peas, mitsuba, or fresh shiitake mushrooms to bulk up the dish.You could replace the hon-mirin with a combination of 2 teaspoons of sugar and 5 teaspoons of dashi stock granules.For the dashi stock, combine 3 cups of water (600 ml) and a little more than a teaspoon of dashi stock granules (4 g).You could leeks but I prefer onions because they absorb the dashi seasoning.Softening the chicken with hon-mirin would tenderize the meat more than mirin due to the high alcohol content.Hon-mirin would impart an umami flavor to the meat, but sugar gives it a simpler flavor.Cook in the order of the dashi stock seasoning, onions, chicken + shiitake mushrooms, egg (medium), and egg (medium). Recipe by Kokoacchi

There are always people coming over to our house and they always ask me to make something from this egg rice bowl series.I usually just eyeball the ingredients, so explaining everything was really tiresome.I made an easy-to-understand recipe from something that I ALWAYS eyeball.When making rice bowls with fried cutlets, place the warm cutlets into the pan in Step 7 before adding the egg.It depends on the stove so adjust the temperature of the heat and the amount of time to cook in order to control the thickness and wateriness.Different regions and personalities like different tastes, but try combining the ingredients as listed at least once. Recipe by *ai*

I wanted to make a delicious and easy donburi (rice bowl) using canned tuna, which I always have in stock.Once you start heating the tuna, keep mixing with chopsticks. If you don't, the tuna will go flying out all over.You could add mirin or sugar to the egg soboro if you like. For 2 servings. Recipe by Komomomomo

Chicken and egg bowls are a staple dish but they're pretty hard to make properly. By beating the egg lightly, I was able to make it turn out soft and pudding-like.Don't beat the egg too much. I usually simmer the chicken in dashi stock, but I tried stir frying it this time. I think the chicken becames nicely browned and tasty. By cooking it over medium-high heat in a short amount of time the chicken won't turn tough. For one 26 cm [10.2 in] diameter frying pan's worth. Recipe by Arominto

Even when I am busy I can make this dish quickly so I make this quite often. With no added sugar this is not such a sweet rice bowl. If you prefer it sweeter, add some sugar.When cooking the onion and chicken, it's best to cover with a lid so it doesn't lose too much moisture. If you don't like the scum, skim it off. Divide the beaten eggs into two and add to the dish in two parts. Add shredded nori on top for flavor. Recipe by Mochiarare

I just wanted to eat an oyako-don at home like the ones you can get at a restaurant! I got to this recipe through trial and error.Beat the egg as if you are cutting through the white sections.My husband likes things flavored on the sweet side so I put some sugar in, but it's delicious without sugar too. It gets pretty sweet with just the onion and mirin anyway. Please adjust the flavors to your taste.It's pretty well flavored, so any vegetables would go well with this. For 2 servings. Recipe by Yurihime

I learned it from my mother, but it's so easy I got it right away! My boyfriend was impressed too.The egg will be softer if you separate the white from the yolk, so I recommend doing so! The sauce is on the sweet side and goes very well with rice. It doesn't take much time to make, and it's really delicious! It's better with a generous amount of onion. For 3 frying-pans' worth. Recipe by maru0121

You can make gyudon any time as long as you have some onions and beef, so it's a easy to make life saver. I've been making this way for a long time.You can use a cheap cut of beef, but choose a type that has plenty of fat and is thinly sliced for the best flavor. Please adjust the amount of sugar and soy sauce to your liking. For 4 generous servings. Recipe by Kyoku

This is our family's favorite sauce for quick rice bowls, such as katsu-don or oyako-don.For 1 serving, combine 50 ml of water, 1/2 teaspoon of dashi stock powder, 2 tablespoons of mirin, 1 tablespoon each of soy sauce and sake. Pour in the beaten eggs in two batches for a fluffy texture of soft cooked eggs.You can transform leftover katsu into another dish. Apply this recipe to make oyako-don or various egg dishes. Recipe by Naomoka

I saw a similar dish on the menu of a family restaurant about 10 years ago, but I couldn't have it because of its strong smell.I was wondering if I could use up the leftover kimchi and I remembered this dish!I also could use up the leftover tins of yakitori chicken as well.Kimchi has a strong flavour, so I season the dish lightly. I like to make this dish a little sweeter. Adjust the seasoning depending on the kimchi.I prefer using tinned yakitori with sauce, not with salt. This is a personal preference. Recipe by Shijimi24