Best 2 Simple Oyako Donburi Oyakodon Recipes

**Oyako Donburi: A Classic Japanese Comfort Food**

Oyako donburi, also known as oyakodon, is a classic Japanese dish that combines tender chicken, fluffy eggs, and savory sauce over a bed of steamed rice. The name "oyako" means "parent and child" in Japanese, referring to the combination of chicken (oya) and egg (ko). This simple yet heartwarming dish is a staple in Japanese homes and restaurants, and it's also gaining popularity worldwide.

This article offers three variations of oyako donburi: the classic version, a healthier version with reduced sodium and fat, and a vegetarian version made with tofu instead of chicken. Each recipe is easy to follow and includes step-by-step instructions, cooking tips, and beautiful photos to guide you through the process. So whether you're a seasoned cook or a beginner in the kitchen, you'll find the perfect oyako donburi recipe here that suits your taste and dietary preferences. Get ready to indulge in this delicious and comforting Japanese dish that's sure to warm your heart and satisfy your taste buds!

Let's cook with our recipes!

OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

Oyakodon (Japanese Chicken and Egg Rice Bowl) image

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

Ingredients

2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
¼ cup soy sauce
3 tablespoons mirin (Japanese rice wine)
3 tablespoons brown sugar
4 eggs

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

SIMPLE OYAKO DONBURI (OYAKODON)

Simple Oyako Donburi (Oyakodon) image

This is a very simple way to make Japanese oyako donburi. The name literally means "parent and child", referring to the main ingredients, chicken and egg. This version of the recipe came from a magazine put out by CLAIR, a Japanese governmental agency, and although contains a couple of specialty Japanese ingredients, these may be substituted.

Provided by howcheng

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 lb chicken breasts or 3/4 lb chicken thigh
6 large eggs
1 green onion
2 tablespoons light soy sauce
2 tablespoons mirin
1 cup dashi
shredded nori (optional)

Steps:

Finely chop the green onion.
Cut chicken into bite-sized pieces.
Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well.
In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them.
In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly.
When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture.
In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs.
Serve on steamed rice and garnish with nori to taste.

Tips for Making the Best Oyako-Donburi:

Choose High-Quality Ingredients: Use free-range chicken, fresh eggs, and organic vegetables for the best flavor.
Marinate the Chicken: Marinating the chicken in soy sauce, sake, and mirin enhances its flavor and tenderizes it.
Cook the Chicken Properly: Cook the chicken over medium heat until it is cooked through but still juicy.
Use a Good Quality Rice: Use Japanese short-grain rice for the best texture and flavor.
Cook the Rice Properly: Cook the rice according to the package instructions for the best results.
Make the Sauce: Make the sauce with soy sauce, sake, mirin, and sugar for a delicious and flavorful addition to the dish.
Assemble the Donburi: Place the cooked chicken, eggs, and vegetables on top of the rice and drizzle with the sauce.
Garnish and Serve: Garnish the donburi with green onions and serve immediately.

Conclusion:

Oyako-Donburi is a simple yet delicious and comforting dish that is perfect for a quick and easy meal. By following these tips, you can make a delicious and authentic Oyako-Donburi at home. With its combination of tender chicken, fluffy eggs, and flavorful sauce, this dish is sure to be a hit with the whole family. So, gather your ingredients and give this recipe a try - you won't be disappointed!