Best 3 Oyakodon Chicken And Egg Rice Bowl Recipes
Indulge in the comforting flavors of Oyakodon, a classic Japanese dish that translates to "parent and child." This savory rice bowl features tender chicken and fluffy eggs simmered together in a sweet and savory sauce, served atop a bed of fluffy rice. Oyakodon is a versatile dish that can be easily customized to suit your preferences. Try our simple and delicious recipe for a traditional Oyakodon, or explore variations like the Chicken Teriyaki Oyakodon, which adds a tangy teriyaki glaze to the mix. If you're looking for a vegetarian option, our Vegetable Oyakodon offers a hearty and flavorful alternative. And for those who love their eggs extra fluffy, our Fluffy Egg Oyakodon recipe is sure to impress. No matter which recipe you choose, Oyakodon is a satisfying and comforting meal that's perfect for a quick and easy weeknight dinner or a cozy weekend brunch.
Let's cook with our recipes!
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
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.
Provided by User
Categories Breakfast and Brunch Meat and Seafood Chicken
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 688.4 calories, Carbohydrate 97.9 g, Cholesterol 208.3 mg, Fat 14.6 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 1225.6 mg, Sugar 16.9 g
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
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. But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again. This recipe, more subtly seasoned than you might find in a Tokyo cafeteria, comes from the photographer Mika Horie, who grew up cooking it with her mother in Kyoto. It calls for cooking the eggs and chicken in two batches. You can cook all of it at once in a larger skillet, but the results won't be as pretty.
Provided by Hannah Kirshner
Categories dinner, for two, quick, snack, weekday, poultry, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
- Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
- Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
- Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
- Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1199 milligrams, Sugar 4 grams, TransFat 0 grams
OYAKODON - CHICKEN AND EGG RICE BOWL
Authentically Japanese. Started with this recipe (http://justonecookbook.com/recipes/oyakodon/) but changed up the technique for the chicken so that the skin less fatty and is nice and browned and crispy before the going in the sauce (see more about that technique for this recipe at http://norecipes.com/recipe/oyakodon-recipe/). Combining recipes worked - it was heaven!
Provided by Maggie
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water) on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains.
- Bring mirin and sake to a boil in the same large frying pan.
- Add dashi, soy sauce and sugar and bring back up to a boil.
- Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go).
- Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan.
- Pour the mixture over each rice bowl and top with mitsuba.
Nutrition Facts : Calories 703.5, Fat 19.7, SaturatedFat 5.8, Cholesterol 265, Sodium 1287.7, Carbohydrate 92.7, Fiber 1.6, Sugar 8.7, Protein 31.6
Tips:
- To make the perfect Oyakodon, use fresh, high-quality ingredients.
- When slicing the chicken, cut it against the grain to ensure tender pieces.
- Use a well-seasoned cast iron skillet or non-stick pan to prevent the chicken and eggs from sticking.
- Cook the chicken over medium heat to prevent it from burning.
- Add the eggs slowly to the pan, stirring gently to create soft, fluffy curds.
- Don't overcook the eggs, as they should be slightly runny for the best texture.
- Serve the Oyakodon immediately over a bowl of steamed rice, garnished with chopped green onions and a sprinkle of shichimi togarashi.
Conclusion:
Oyakodon is a classic and comforting Japanese dish that combines the flavors of chicken, eggs, and rice. It's a quick and easy meal to prepare, making it perfect for busy weeknights. With its delicious taste and nutritional value, Oyakodon is a dish that everyone can enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
