Oyakodon (Japanese Chicken and Egg Rice Bowl): the easy and tasty recipe

Oyakodon is one of the most popular versions of donburi, that literally means "bowl", which is a typical Japanese recipe consisting of white rice (gohan) topped with fish, meat, eggs or vegetables. Also called oyako donburi, which means "parents" and "children", referring to the ingredients used, this dish is based on boiled rice, chicken and eggs, soft and creamy, with a garnish of spring onion and nori seaweed. It is a rich and very tasty single dish, perfect for the whole family. So let’s find out how to make a perfect oyakodon by following our recipe step by step.

How to make Oyakodon

Thoroughly rinse the rice under running cold water; transfer it to a saucepan and pour the water, until it is covered by more than a finger (1). Close with the lid, put on the fire and bring to a boil over high heat; at this point, lower the flame to the minimum and continue cooking for 18 minutes, without ever opening the lid. Turn off the flame and set the rice aside.

Heat the dashi broth in a non-stick pan, then add the mirin, soy sauce (2), sugar and bring to a boil.

Add the onion, cut into slices (3), and let it soften for 1-2 minutes.

Add the chicken, cut into small pieces (4), and let flavor, then cover with the lid and cook for about 5 minutes.

Beat the eggs in a bowl, then pour them into the pan (5) and let them cook for a few moments; they must remain very soft.

Pour a few spoonfuls of rice into each bowl and spread over the chicken with the still soft eggs; garnish with the spring onion, thinly sliced, and the nori seaweed, cut into strips, and serve immediately (6).

How to store Oyakodon

Oyakodon is a recipe that must be consumed immediately, therefore storage is not recommended.