Oyakodon (親子丼)
Oya (親), ko (子), and don (丼) literally translates to parent-child-bowl, referring to the use of both chicken (parent) and eggs (child) in the recipe. A little morbid, I know.
It’s a type of donburi, which is a Japanese rice bowl dish typically served with various toppings. I grew up eating oyakodon, which is made by simmering bite-sized pieces of chicken and thinly sliced onions in a savory broth made from dashi, soy sauce, mirin, sake, and sugar.
Once the chicken is cooked through and the onions are tender, lightly beaten eggs are poured over the mixture and gently cooked until they are set but still slightly runny.
The entire mixture is then served over a bowl of steamed white rice and garnished with chopped green onions and sometimes shichimi togarashi for an extra kick.
Recommended Rice Cookers
The key to great Oyakodon is solid rice, as it is the base and foundation of the dish. Using the right rice cooker for this dish ensures the rice is cooked to perfection with minimal supervision. It’s also great way to make a traditional dish more accessible, especially if you’re pressed for time or prefer a hands-off approach to cooking. If you’re interested in cooking this entire meal in just the rice cooker, check out my Rice Cooker Oyakodon.
Key Features to Look For:
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
I grew up using rice cookers from the brands Tiger and Zojirushi. Here are a few from them that I would recommend. I’ve linked a few options depending on how large of a rice cooker you need. On that note… let’s get cooking!
Oyakodon (親子丼)
- Total Time: 20 minutes
Description
Oyakodon is a classic Japanese rice bowl dish featuring tender chicken and onions simmered in a savory dashi broth, topped with lightly beaten eggs and green onions.
Ingredients
- 1 cup cooked Japanese short-grain or medium grain rice
- 1 lb chicken thighs, diced
- 1/2 large yellow onion, thinly sliced
- 2 tbsp soy sauce
- 2/3 cup dashi (you can also use 1 tablespoon of hondashi, which is a form of instant dashi, and just add 2/3 cup water)
- 2/3 cup water
- 1 tsp mirin
- 1 tsp granulated sugar
- 4 eggs, beaten
- Chopped green onions for garnishing (optional)
Instructions
- In a pan over medium heat, mix the dashi, soy sauce, mirin, and sugar.
- In a large skillet or pan, add the sliced onions and the prepared sauce. Bring to a simmer over medium heat.
- Add the chicken pieces and cook until the chicken is cooked, about 6-8 minutes. Be sure to flip the chicken halfway through.
- Reduce the heat to low. Pour the beaten eggs evenly over the chicken and onions. Cover the pan and let it cook for about 1-2 minutes, or until the eggs are just set but still slightly runny.
- Divide the cooked rice between two bowls. Carefully spoon the chicken, onions, and egg mixture over the rice. Garnish with green onions.
Notes
I would not recommend doing more than 2 servings per pan. If you need to make more than 2, use separate pans. This is to ensure that the heat is distributed evenly when cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2