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How to make Oyakodon - a simple Japanese donburi recipe

Updated on June 27, 2014
Some rights reserved
Some rights reserved

Oyakodon is a classic Japanese donburi - a dish served over a bowl of rice. Oyakodon is one of my favorite comfort foods. The egg, chicken, onion and savory/sweet broth come together to make a satisfying, hearty meal that's easy to make and incredibly deliciious.

Photo Credit: Hajime NAKANO

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 1-2

Ingredients

  • 11 oz chicken thigh - skin-on, boneless
  • 1/4 teaspoon salt
  • 1/2 cup dashi
  • 2 teaspoons soy sauce
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 tablespoons sake or mirin
  • 3 green onions or negi, cut into 2

Instructions

  1. Rub chicken with 1/4 tsp of salt, covering all over. Place chicken in a cold pan, skin side down. Place a second, smaller cast iron skillet on top of the chicken (a pot of water would work too). This prevents the meat from curling, as we want all of the surface in contact with the pan.
  2. Heat pan over medium-low heat. Gradually increase the temperature. Fry until the skin is golden brown and crispy on all sides ( about 7 minutes) . If the oil is splattering too much, turn down the heat.
  3. While the chicken is frying, combine dashi, soy sauce, honey and remaining salt in a small bowl. Break the eggs in another bowl and mix, just enough to break the yolks.
  4. Once the skin is browned, transfer chicken to a cutting board and cut into bite sized pieces. It's okay if the meat may not be cooked all the way, it will finish cooking in the next step.
  5. Drain all the oil from the pan and put the pan over medium-high heat. Return meat to the pan, along with the juices .
  6. Add the sake and stir fry until all the liquid has evaporated. Add the dashi mixture and bring to a medium boil.
  7. Add the green onions, then pour in the eggs. Cover the pan with a lid and reduce heat to medium-low.
  8. When the egg is cooked to your taste, pour the entire mixture over steamed rice and drizzle with remaining sauce.
  9. Serve with thinly sliced scallion (or negi) or nori sprinkles.
Japanese Cooking: A Simple Art
Japanese Cooking: A Simple Art

I love this cookbook - it's a veritable encyclopedia covering practically every aspect of Japanese cooking.

 
Washoku: Recipes from the Japanese Home Kitchen
Washoku: Recipes from the Japanese Home Kitchen

Another great cookbook with simple, home style recipes that are easy to prepare

 
Kotobuki Tamagoyaki Japanese Omelette Pan
Kotobuki Tamagoyaki Japanese Omelette Pan

The traditional japanese omelette is prepared in this square pan. You don't need one for oyakodon but it's fun to make tamago in the Japanese style.

 

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    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      @Tom Maybrier: Thanks Tom. Will give that a try.

    • Tom Maybrier profile imageAUTHOR

      Tom Maybrier 

      4 years ago

      @ecogranny: Definitely, but I think you'll want to brown it a bit first to give it some texture and a bit more flavor. Otherwise, it might be a bit bland.

    • profile image

      Ruthi 

      4 years ago

      Oyakodon sounds delicious and an easy recipe too. I might have to try this one, thank you!

    • DawnRae64 profile image

      Dawn 

      4 years ago from Maryland, USA

      I love the border on this lens! This looks like a great recipe. I've tried some Japanese food (eating) and have liked what I've tried. I'd like to try to make something at home. This might be the recipe. Thank you for sharing.

    • Tom Maybrier profile imageAUTHOR

      Tom Maybrier 

      4 years ago

      @Diana Wenzel: Thanks! I liked it too.

    • Tom Maybrier profile imageAUTHOR

      Tom Maybrier 

      4 years ago

      @DebMartin: It's super easy.

    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      Tom, this looks like a fabulous recipe, and a good one to try Japanese cooking, which I have never done. Thank you for sharing it. Question: We have meat eaters and vegetarians in our family. Do you think tofu might work as a chicken substitute for the veggie eaters?

    • Margaret Schindel profile image

      Margaret Schindel 

      4 years ago from Massachusetts

      Tom, this sounds absolutely delicious! I've saved it to my bookmarks to try. :)

    • profile image

      DebMartin 

      4 years ago

      I think I can do this. Sounds yummy.

    • Diana Wenzel profile image

      Renaissance Woman 

      4 years ago from Colorado

      This dish sounds and looks especially delicious. Thanks for the recipe. Appreciated! Love the background you chose for this recipe showcase.

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