Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe
Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. Try it for breakfast some cold morning.
This is the ORIGINAL Oyakodon recipe! If you can't find dashi, try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way, did you know that "Oyako" means "Parents and Children" (in this case, chicken and eggs); don is just the word used for "rice bowl" ;)
Awesome! Looks kind of goofy in the pan but tastest heavenly. It is perfect as is - however if you are pressed for time / ingredients, consider making the broth with packets of veggies and soy out of packaged udon soup. It has a pretty good flavor too, and you can eat the oyakodon over the udon!
This is a delicious rice bowl. This is not soup as it may appear if you skim read the recipe which I am often guilty of. It was a wonderful Japanese dish of jasmine rice topped with chicken and egg. The final addition of the broth brings it together which such a wonderful flavour. I didn't have dashi powder so I used chicken broth as the other reviewers suggested. I also did not have Japanese rice wine so I substituted the rice wine vinegar I had on hand.
Great recipe -- thank you! If you want to be truly authentic, please use Japanese medium or short grain rice, not jasmine rice, and leave the egg slightly runny. The texture really is quite different, both with the runnier egg and with the Japanese rice. Also, dashi is a light, delicious broth made from kombu (kelp) and katsuobushi (flakes of dried bonito). It's very easy to make. You can get the ingredients, or dashi powder, at any Asian market or in the international aisle of high-end grocery stores. Dashi is NOT powdered little dried fish!
Oyakodon has always been one of my favorites. This recipe is Delicious! Perfectly made. In Our house We call it "A Keeper"
This was incredible, and I didn't even have any dashi. Normally I have some miso or dashi miso on hand, but I had to use chicken broth this time. I halved the brown sugar, as my mirin is pretty sweet already. For soy sauce, I only ever use Tamari, unless the recipe specifically calls for light shoyu or some other weird variety. I also used Tsuru Mai brown rice instead of the jasmine, made in the rice cooker. After it was dished up, the people that like spicy food sprinkled some Nanami Togarashi on it for a little kick. My guess is that this might actually freeze quite well after being dished up. If so, it would be great for quick lunches/dinners.
I loved this recipe! The nostalgic taste really took me back to when I lived in Japan. I will certainly be making it many, many more times. Very authentic and wouldn't change a thing!