How to make Oyakodon – a simple Japanese chicken and egg rice bowl recipe

by Layla suzette
How to make Oyakodon

Chef Dai demonstrates how to make “Oyakodon” – a simple yet delicious Japanese rice bowl recipe with tender, juicy nuggets of chicken and fluffy, creamy egg.

Rating: 5.0/5
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  • Chicken Thigh x 1 (deboned and butterflied)
  • small white onion x 1/2 small
  • Egg x 1
  • Dashi Stock x 5 Tbsp (alternatively use instant stock powder)
  • Dark soy sauce x 1 Tbsp
  • Mirin x 1 Tbsp
  • Sugar x 1 Tbsp
  • Spring onion x 1
  • Steamed Rice x 1 bowl
  • Thinly cut Nori Seaweed (optional)
  • Mitsuba herb x 2 stalks, cut into 2cm pieces (optional)
  • Takuan pickles


(the steps to prepare the recipe are described in the video)

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Oyakodon literally means “parent-and-child rice bowl“. This Japanese classic is a comforting rice bowl dish, in which pieces of chicken thigh, egg, sliced spring onions, and white onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish is a poetic reflection of the fact that both chicken and egg are used in the dish.
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