Photo Credit: Aubrie Pick
Oyako Donburi (Chicken and Egg Rice Bowl)
Oyako literally means “parent and child”—the chicken and the egg—and this homey dish is a key recipe in every Japanese cook’s repertoire.
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- 1 tablespoon sake
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 1/2 tablespoons sugar
- 1 cup chicken broth
- 1/2 yellow onion thinly sliced
- 2 small boneless, skinless chicken thighs, trimmed of visible fat, and meat cut into bite-sized pieces
- 4 large eggs
- 2 green onions, julienned, for garnish (optional)
- To make the sauce, in a small frying pan over medium-high heat, combine sake, soy sauce, mirin, sugar and broth and bring to a simmer.
- Add chicken to pan and simmer until chicken is half cooked, about 5 minutes. Add onion, and cook until chicken is cooked through and onion is soft, about 5 minutes longer.
- Meanwhile, break eggs into a bowl and beat with a fork or chopsticks until well- blended. Divide rice into two wide, shallow bowls.
- When chicken is ready, add ¾ of beaten egg to pan, cover, and cook until egg has just set, 4–5 minutes. Uncover, pour in rest of egg, and immediately pour chicken mixture over bowls of rice, dividing it evenly. Garnish with green onions, if using, and serve right away with chopsticks and spoons to get every last bit of rice and sauce.
Note: In Oyako Donburi (or oyakodon for short), the eggs are cooked until just set, which adds to the overall pleasing soft texture of the dish. If you do not like soft-cooked eggs, you can increase the cooking time with the pan covered, but don’t let the eggs get hard. Excerpted from Let’s Cook Japanese Food! by Amy Taneko. Photography by Aubrie Pick. Weldon Owen © 2017.
Calories: 441kcal | Carbohydrates: 47g | Protein: 29g | Fat: 13g | Sodium: 1723mg | Fiber: 4g | Sugar: 8g
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