Do not beat homogenous eggs
Only coarsely mixed eggs form differently soft yellow and white areas, which are typical for Oyakodon.
Japanese Recipe
Oyakodon
The chicken cooks completely at first in Dashi, Mirin and soy sauce. The egg is then added in two stages so that solid and soft areas are created.
Total time
35 min
Calories
610 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Japanese chicken egg bowl on rice
Oyakodon means parent-child rice shell: chicken and egg lie together on rice. The dish lives from a juicy surface and a small amount of broth that pulls into the top layer of rice. For a safe everyday version, the chicken is cooked completely; the eggs can set soft or firm as desired.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Oyakodon
Oyakodon combines juicy chicken legs, soft onions and only loosely set egg in a spicy Dashi sauce on hot Japanese rice.
Ingredients
4 servings
Method
-
1
Boil up seasoning
Mix Dashi, Mirin, Soy Sauce, Sake and Sugar in a large pan and let them boil once.
-
2
Fry onions
Spread the onions evenly in the broth, cover and cook softly for 5 minutes at medium heat.
-
3
Cook chicken completely
Spread chicken pieces on the onions and simmer gently for 6 to 8 minutes covered. Turn the meat once and cook to at least 75 °C core temperature.
-
4
Pour the first egg in
Mix eggs only to the extent that proteins and egg yolks still form streaks. Pour two-thirds spirally over the strongly simmering filling and let it stand for 60 to 90 seconds.
-
5
Add the rest of the egg
Spread the remaining egg, put on the lid and cook for 1 to 2 minutes according to the desired cooking grade. For fully set egg wait a little longer.
-
6
Slide on rice
Spread rice over four bowls. Place the chicken-egg covering with a little brew, sprinkle with mitsuba or spring onions and serve immediately.
Kitchen know-how
Tips for Oyakodon
Work in portions with small pan
In a pan with a diameter of 20 cm, the coating is best done in two portions and can be neatly placed on the rice.
Variations
How to adapt this recipe
Cook four fresh shiitakes in thin slices together with the onions. Their aroma fits the Dashi sauce without covering the dish.
The second egg quantity can also be completely set. This changes the silky texture a bit, but is especially useful for sensitive people.
Nutrition per serving
610kcal
75.0 gCarbohydrates
38.0 gProtein
17.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Oyakodon
Oyako means parent and child and refers to chicken and egg. Don is the short form of Donburi, a bowl of rice with a covering.
Meat from the club tolerates the simmering better than the breast and provides more taste. Chicken breast works, but should be cut very evenly.
The first amount binds sauce and ingredients, while the second forms a softer surface. If you don't want a soft egg, everything can be completely set.
The chicken lining can be carefully warmed up, but the egg becomes firmer. Cool the rice and lining separately and use within one day.
Spring onion green is well available and brings freshness. Smooth parsley tastes different, but can serve sparingly as a green finish.
Keep cooking