table talk

Oyakodon: An easy traditional dish made with rice, chicken and egg

3 Comments
By Heidi Sarol

When I first moved to Japan, I thought that Japanese food was complicated and time-consuming to make. Cut to my friend telling me about her signature one-pan dish that only needed a handful of ingredients, and I was sold.

Today on Japanese Recipe Adventures, we’ll be making oyakodon, rice topped with onions, fried egg and chicken simmered in a blend of traditional Japanese seasonings. It gets its name from oya (親, parent), ko (子, child) and don (丼, bowl)—literally “parent-and-child donburi.” Pretty dark if you ask me!

This is an excellent recipe to have in your arsenal if you want something tasty but inexpensive and easy to make.

Ingredients

  • 1 chicken breast or thigh
  • 1/2 an onion
  • 2 eggs (scrambled)
  • 1 tablespoon of cooking oil

For the oyakodon sauce

  • 1/2 cup of dashi (soup stock such as miso, chicken or fish).
  • 1 1/2 tablespoon of mirin (sweet rice wine for cooking)
  • 1 1/2 tablespoon of soy sauce
  • 1 1/2 tablespoon of sugar

Directions for making oyakodon

Click here to read more.

© GaijinPot

©2021 GPlusMedia Inc.

3 Comments
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I love this dish.

1 ( +2 / -1 )

Simple and delicious. This and crab fried rice were my favorite meals when I was first in Japan.

1 ( +2 / -1 )

Charlie SommersSep. 15  02:51 am JST

Simple and delicious. This and crab fried rice were my favorite meals when I was first in Japan.

I are some of of this at a Japanese restaurant shortly before the lockdown. It is GOOD.

0 ( +0 / -0 )

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