Oyakodon (Chicken and Egg Rice Bowl). Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl.

With the intense heat we've been getting on. Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation. You can have Oyakodon (Chicken and Egg Rice Bowl) using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Oyakodon (Chicken and Egg Rice Bowl)

It's 1/2 of large chicken thigh (boneless), cut into bite-size pieces.
It's 2 of eggs.
You need 1/4 of onion, thinly sliced.
Prepare 1 tbsp of soy sauce.
You need 1 tbsp of mirin.
Prepare 1/2 tbsp of sake.
It's 1/2 tbsp of sugar.
Prepare 80 ml of water.
Prepare 1/3 tsp of dashi stock granules.

Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins — katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. Gently scoop the egg and chicken mixture over the rice, doing your best to keep it together in large portions. Spoon some of the cooking liquid over the top so the rice absorbs the flavour. Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg (hence the name 'oyako', meaning 'parent and child') and seasoned with soy sauce, mirin, and dashi.

Oyakodon (Chicken and Egg Rice Bowl) instructions

Add the soy sauce, mirin, sake, sugar, water, dashi stock, and the onion to a pot..
Cook for 2 minutes on medium-high heat..
Add the bite-sized pieces of chicken (note: the photo shows double the amount as stated in the ingredient list).
Simmer for another 2-3 minutes on medium-high heat to cook the chicken..
Pour in 2/3 of the beaten egg..
Cover with a lid and cook on medium heat for 2 minutes..
Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until the egg reaches your desired doneness..
Serve over rice and enjoy..

When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock. Oyako is a traditional Japanese donburi, or rice bowl. Chicken and eggs are simmered in a flavorful broth and then spooned over steamed Japanese rice. Oyako literally means parents and children in Japanese and is a reference to two of the dish's main ingredients: chicken and egg.