How to Cook Authentic Oyakodon (Chicken and Egg Donburi)
Oyakodon, which translates to "parent-and-child bowl", is one of Japan's most beloved comfort foods. It's a flavourful and satisfying dish of tender chicken and soft-set egg simmered in a sweet and savoury sauce, all served over a bed of fluffy rice. Best of all, it's surprisingly quick and simple to make at home, especially with the right tools.
Yields: 2 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- 2 cups cooked Japanese short-grain rice, hot
- 250g boneless, skinless chicken thigh, cut into small bite-sized pieces
- ½ medium onion, thinly sliced
- 2-3 large eggs
- Mitsuba (Japanese parsley) or chopped spring onions, for garnish (optional)
For the Sauce:
- 120ml (½ cup) dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
Method
Step 1: The Foundation – Perfect Rice
The soul of any great donburi is the rice. Start by preparing your Japanese short-grain rice. For the best results, use grains that have been stored correctly to maintain freshness and flavour, like in a traditional Hinoki Cypress Rice Box. Measure your rice and water precisely using a dedicated riceware measuring cup to ensure the perfect fluffy texture every time.
Step 2: Simmer the Flavour
This is where the magic happens. In a traditional Yukihira or Oyakodon Pan, combine the dashi stock, soy sauce, mirin, and sugar. The unique shape of these pans is perfect for creating single servings of donburi, allowing the sauce to reduce and coat the ingredients perfectly. Bring the sauce to a gentle simmer over medium heat, then add the sliced onion and chicken pieces. Cook for 5-7 minutes, or until the chicken is cooked through.
Step 3: Bring it All Together
Lightly beat the eggs in a small bowl – you want them combined but not completely uniform. Slowly and evenly drizzle the beaten egg over the simmering chicken and onion mixture. Cover the pan with a lid and cook for about 1 minute, just until the egg is softly set but still slightly moist. Do not overcook!
Step 4: Assemble Your Masterpiece
It’s time to serve. Using a proper rice scoop to avoid crushing the delicate grains, fill two large Donburi Bowls with the hot steamed rice. Gently slide the chicken and egg mixture from your pan over the top of the rice, making sure to include all the delicious sauce. Garnish with a little mitsuba or chopped spring onions if you wish. Serve immediately and enjoy your authentic taste of Japan.