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Oyakodon – Japanese Chicken & Egg Rice Bowl　親子丼

Oyakodon is a classic Japanese comfort food made with tender chicken, onion, and soft egg simmered in a sweet and savory sauce and served over hot Japanese white rice. “Oyako” means “parent and child,” referring to the chicken and egg used together in the dish. Once your rice is ready, this easy one-pan meal takes only about 10 minutes to make.
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Servings: 1 person
Ingredients Method Notes

Ingredients
  

  • 1.5 cup cooked warm Japanese white rice--Refer to our "Make Rice Like This" episode
  • 1/4 small onion
  • 1/2 small chicken thigh
  • 2 tbsp mirin
  • 1 tbsp sake
  • 1 1/3 tbsp soy sauce
  • 2 large eggs
  • 2 stems Mitsuba (if you can't get it, scallion can be substitute)

Method
 

  1. Thinly slice 1/4 small onion.
  2. Cut 1/2 a small chicken thigh into thin bite-sized pieces.
  3. Add 2 tbsp of mirin and 1 tbsp of sake to a small frying pan.
  4. Place the onion and chicken pieces in the pan.
  5. Turn the heat up to medium. Once the liquid has begun to boil, flip the chicken pieces.
  6. When the chicken has changed color on both sides, add 1 1/3 tbsp of soy sauce, and continue simmering until the sauce starts to reduce.
  7. Lightly bat 2 eggs in a bowl.
  8. Pour in half of the eggs into the pan. Then add the rest about 30-40 seconds later.
  9. If you have mitsuba, cut the leaves and stems into bite sized pieces, and sprinkle them over the chicken and egg mixture.
  10. Add warm Japanese white rice into a bowl.
  11. Once the egg is softly set, turn off the heat. Spoon the chicken and egg mixture over the warm Japanese white rice in a bowl.
    It is ready!  We hope you enjoy your "TOKYO FLAVORS, NEW YORK STYLE" meal!  Itadakimasu!

Notes

  • Make sure the Japanese white rice is already cooked and ready before you start cooking the chicken and onion. Oyakodon cooks very quickly, so you’ll want to serve it over hot rice as soon as it’s finished.
  • Don’t use too much chicken or onion. Leaving enough room for the egg helps you get that beautiful yellow color and soft egg texture that makes oyakodon so appetizing.
  • After pouring in the remaining egg, don’t cook it for too long. Turn off the heat while the egg is still slightly runny. The residual heat will continue cooking it, giving you a soft, silky texture instead of fully cooked egg.
  • If you use scallions instead of mitsuba, simply chop them into small pieces and sprinkle them over the finished chicken and egg mixture.