Oyakodon

Oyakodon, a timeless Japanese comfort food, brings together tender pieces of chicken, soft onions, and fluffy eggs simmered in a savory-sweet blend of dashi, soy sauce, and mirin, all served atop a bed of steaming Japanese short-grain rice. This one-pan dish, whose name translates to "parent-and-child bowl," symbolizes the harmony of chicken and egg in every bite. Ready in just 30 minutes, Oyakodon is perfect for a quick yet satisfying meal that balances rich umami flavors with delicate textures. Topped with fresh green onions and a hint of shichimi togarashi for a spicy kick, this hearty rice bowl is an authentic Japanese recipe that delivers warmth and comfort with every spoonful.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 300 g boneless, skinless chicken thighs
• 1 medium onion
• 250 ml dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 4 eggs
• 600 g cooked Japanese short-grain rice
• 2 stalks green onions
• 1 tsp shichimi togarashi (Japanese seven-spice), optional

Directions

Step 1

Cut the chicken thighs into bite-sized pieces, about 2 cm cubes.

Step 2

Peel and thinly slice the onion.

Step 3

In a medium skillet or shallow saucepan, combine dashi, soy sauce, mirin, and sugar. Stir and bring to a gentle simmer over medium heat.

Step 4

Add the sliced onion to the skillet and simmer for about 3-4 minutes until the onions become translucent.

Step 5

Add the chicken pieces to the skillet in an even layer and cook for 6-8 minutes, or until the chicken is cooked through and tender.

Step 6

While the chicken is cooking, beat the eggs in a bowl until the yolks and whites are just combined.

Step 7

Once the chicken is cooked, lower the heat to medium-low and pour the beaten eggs evenly over the chicken and sauce.

Step 8

Cover the skillet with a lid and cook for about 1-2 minutes, just until the eggs are half-cooked and still slightly runny.

Step 9

Divide the cooked rice between two serving bowls.

Step 10

Gently slide a spatula under the chicken and egg mixture and transfer it on top of the rice in each bowl.

Step 11

Garnish with chopped green onions and sprinkle with shichimi togarashi if desired.

Step 12

Serve immediately while hot and enjoy your comforting bowl of oyakodon.

Nutrition Facts

Serving size	1625 grams (1625.0g)

Amount per serving	% Daily Value*
Calories	1941

Total Fat 53.80g	69%
Saturated Fat 15.90g	80%
Polyunsaturated Fat 0.10g
Cholesterol 1119mg	373%
Sodium 2822mg	123%
Total Carbohydrate 224.80g	82%
Dietary Fiber 5.30g	19%
Total Sugars 37.80g
Protein 125.60g	251%

Vitamin D 185IU	925%
Calcium 251mg	19%
Iron 9mg	50%
Potassium 1750mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 26.6%

Carbs: 47.7%