Rich Stir-Fried Oyako Chicken and Egg Rice Bowl

A recipe from a cookbook inspired me to prepare this dish. I often make egg rice bowls with leftover vegetables. The result was healthy and tasty.You can use any vegetables you like, such as carrot or onion, not only cabbage.Try not to move the food around after you add the tofu otherwise the shape of tofu will be damaged too much. Before adding the beaten egg make sure you taste first. If it is too bland, simmer a little longer to reduce the sauce. Recipe by John Lee Cooker

I ordered this once at a restaurant for lunch and it was pretty good, so I tried making it myself.In our house we like very light flavors, so the sauce we pour on the rice is just 2 tablespoons of soy sauce, 1 teaspoon of sugar plus salt and pepper. If you prefer it more concentrated, increase the amount of soy sauce and sugar.I've never use measuring spoons, so when I measure, the flavor is slightly different each time. Recipe by Monshan0227

I normally make this dish without looking at a recipe, and I've been making it for 30 years for my family.By parboiling the hard, white stems of the Chinese cabbage and carrot, you can shorten the cooking time, and stir-fried vegetables turn out nice and crispy.It's also delicious if you use soy sauce instead of salt in Step 6 to taste.You can use any vegetables you have in your fridge. This is a great dish to use up leftover vegetables!! Recipe by mielle

★ Featured in 4000 discussions ★ Sauté onions and ground meat with a ketchup sauce and a hint of butter. Kids love it, saying, 'It tastes like a hamburger!'The origin of this recipe: I wanted to make hamburgers, but I only had 200g of ground beef in the fridge and no time. I decided to stir-fry the same ingredients and serve them over rice, and the kids loved it, saying, 'It tastes like a hamburger!' Adding shredded lettuce gives it a great texture, so I highly recommend it. Make extra and use it on bread the next day for a hamburger sandwich!

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

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

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 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

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

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 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

This is an old, family recipe. Make sure you don't beat the eggs too much! Also, before pouring in the egg, taste the sauce so you can adjust the flavor as needed. Makes 1 serving. (Recipe by Eiyoushino)

I created this recipe, wanting to cook it without dirtying dishes and cutting down on cooking time.I'm not so efficient when it comes to cooking, but I can prepare this in about 30~35 minutes.If you use mentsuyu of a different brand, adjust the amount to taste!It's not necessary to marinate the chicken. However if you do, the marinade comes out from the meat when you simmer it and makes it taste better. Recipe by Pinocchio4

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

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

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

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!!!

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 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

A simple quick Japanese dish "oyakodon".

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

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

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

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

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.

I created this recipe when I had no time to cook, but didn't want to go out and spend money. This recipe helps me a lot!Simmer well at Step 3. Recipe by Chisora

★★★ 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＊

When I was a child, I used to eat leftover sukiyaki mixed with rice, like fried rice. It was so delicious that I wanted to recreate that flavor easily.When you make the poached egg, by creating a vortex in the water by stirring it with chopsticks, the white will wrap itself around the yolk. If the white spreads out, flip it over the yolk with a fork. Use low heat, and don't let the water boil. For 2 servings. Recipe by FarmersK

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*

It doesn't quite have the light, fluffy texture of the sugar version, but when I'm being health-conscious I am happy with this.Marinate the chicken breasts in sake to tenderize. Recipe by Yuka030 mama