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

©2024 GPlusMedia Inc.

3 Comments
Login to comment

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 )

Login to leave a comment

Facebook users

Use your Facebook account to login or register with JapanToday. By doing so, you will also receive an email inviting you to receive our news alerts.

Facebook Connect

Login with your JapanToday account

User registration

Articles, Offers & Useful Resources

A mix of what's trending on our other sites