This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling and delicious.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

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  • Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.

  • Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.

  • To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

688 calories; 14.6 g total fat; 208 mg cholesterol; 1226 mg sodium. 97.9 g carbohydrates; 35.3 g protein; Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/24/2010
This is the ORIGINAL Oyakodon recipe! If you can't find dashi try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way did you know that "Oyako" means "Parents and Children" (in this case chicken and eggs); don is just the word used for "rice bowl";) Read More
(198)

Most helpful critical review

Rating: 3 stars
03/27/2012
I made according to recipe ordering the hard to find ingredients online. But it came out too sweet for my taste. If I make it again I will reduced the brown sugar to half. I also prefer a dish with more veggies. Read More
(4)
125 Ratings
  • 5 star values: 80
  • 4 star values: 35
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/24/2010
This is the ORIGINAL Oyakodon recipe! If you can't find dashi try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way did you know that "Oyako" means "Parents and Children" (in this case chicken and eggs); don is just the word used for "rice bowl";) Read More
(198)
Rating: 5 stars
08/24/2010
This is the ORIGINAL Oyakodon recipe! If you can't find dashi try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way did you know that "Oyako" means "Parents and Children" (in this case chicken and eggs); don is just the word used for "rice bowl";) Read More
(198)
Rating: 4 stars
11/02/2010
Real crowd-pleaser here. My kids loved it. Easy to make. To those who say that replacing the dashi with chicken stock I feel you're missing the Japanese essence of this dish. I heartily recommend seeking out either dashi powder or if you're feeling a little adventurous try making your own. It's really quite easy. There are numerous recipes for dashi on this site. Read More
(91)
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Rating: 5 stars
11/16/2009
I really enjoyed this recipe. I couldn't find dashi powder, so I substituted veggie stock, which worked just fine. Simple and very tasty. Read More
(49)
Rating: 5 stars
03/18/2012
Great recipe -- thank you! If you want to be truly authentic please use Japanese medium or short grain rice not jasmine rice and leave the egg slightly runny. The texture really is quite different both with the runnier egg and with the Japanese rice. Also dashi is a light delicious broth made from kombu (kelp) and katsuobushi (flakes of dried bonito). It's very easy to make. You can get the ingredients or dashi powder at any Asian market or in the international aisle of high-end grocery stores. Dashi is NOT powdered little dried fish! Read More
(46)
Rating: 4 stars
03/03/2011
Oyakodon is one of my favorite Japanese recipe and I have tried it multiple times in an authentic Japanese restaurants in the States and Japan. Compared to those recipes provided by native Japanese home cooks on allrecipes.jp this is a pretty nice recipe. I'd like to share how my Oyakodon turned out for those of who do not have all the ingredients written here. I used 6 pieces of chicken breast tenders 1/2 onion 2cups chicken stock 1/4cup soy sauce 3 tbsp red wine 3 tbsp brown sugar 4 eggs. The sauce wasn't thick enough and I thought it was too much soy sauce. Wish I had Mirin. Although I didn't like it much my American boyfriend loved it. I'd love to try this again with the original ingredients and also with breaded chicken cutlet (Chicken Katsudon) Read More
(25)
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Rating: 5 stars
01/30/2012
in order for it to be traditional substitute jasmine rice for japonica jasmine is long grain rice usually used in Thailand japonica is short grain and much stickier and usually comes from Japan or Korea. Aside from that this recipe is amazing and tastes almost like my grand mother used to make me Read More
(21)
Rating: 5 stars
10/29/2010
very authentic and very easy. imho the dashi and the mirin are essential for real japanese diner flavor. you can buy it in the asian foods aisle of your regular supermarket. thanks for the recipe! Read More
(18)
Rating: 4 stars
03/18/2012
This is a good recipe for Oyakodon. However if you really want to make it authentic Japanese you will have to use Japanese short grain rice. We never use Jasmine rice in Japanese dishes because the texture is not right and the aroma doesn't mix with the flavors of other ingredients well. Other than that the recipe is a good solid one! Read More
(16)
Rating: 4 stars
11/16/2009
Easy to make but only one thing. I rinse rice very quick only one time not until clear water because lost of nutritions in rice. Read More
(15)
Rating: 3 stars
03/27/2012
I made according to recipe ordering the hard to find ingredients online. But it came out too sweet for my taste. If I make it again I will reduced the brown sugar to half. I also prefer a dish with more veggies. Read More
(4)