🍳 Oyakodon
Oyakodon is a Japanese rice bowl of chicken and onion simmered in a sweet-savoury broth of dashi, soy sauce and mirin, then bound with lightly beaten egg that is left soft and silky. Everything is slid over a bowl of hot steamed rice so the sauce soaks in. The name means “parent-and-child bowl”, because both chicken and egg go into it.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g chicken thigh, bite-sized pieces
- 1 onion, thinly sliced
- 4 eggs, lightly beaten
- 150 ml dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- 400 g hot cooked Japanese rice
- Spring onion to garnish
Method
- Bring the dashi, soy sauce, mirin and sugar to a simmer in a small frying pan.
- Add the onion and chicken and cook for 6–7 minutes until the chicken is done.
- Pour in the beaten egg in a circle, cover and cook for about 1 minute until just set but still soft.
- Divide the rice between bowls, slide the chicken and egg on top with the sauce and garnish with spring onion.
How to make it lighter
- Use a smaller portion of rice — it makes up most of the bowl's carbohydrate.
- Choose chicken breast instead of thigh for a leaner bowl.
- Add extra onion or spinach to the simmering broth for more volume.
History
Oyakodon is usually credited to Tamahide, a Tokyo restaurant specialising in chicken, in the late 19th century, where it is said to have started from a dish of chicken simmered with egg. It has since become one of Japan's most common home and lunch-counter donburi.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →