Oyakodon is a classic Japanese donburi in which chicken and onion simmer in a sweet-savory broth of dashi, soy and mirin, then are bound with softly set egg. Served over hot rice, it makes a fast, filling and balanced meal.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Oyakodon – Japanese Chicken and Egg Rice Bowl contains 560 calories per serving: 40 g protein, 62 g carbohydrate and 16 g fat. It takes 25 minutes in total and makes 2 servings.
Oyakodon takes its name from a word that literally means "parent-and-child bowl," a playful reference to the chicken (parent) and egg (child) sharing the same dish. Beloved in Japanese homes and diners since the Meiji era, it is one of the most classic examples of a quick donburi rice bowl.
The heart of the dish is the balance between the umami depth of dashi and the sweetness of soy and mirin. The chicken cooks until tender in this aromatic broth, and then beaten egg is poured over the top to set into a silky, barely runny finish. With no added fat, it is naturally light.
Thanks to quality protein from lean chicken thigh or breast, the nourishment of egg and the complex carbohydrates of rice, oyakodon is a balanced meal. Keep the portion moderate and serve it with a light salad or pickles for a filling but restrained plate.
In a small pan, combine the dashi, soy sauce, mirin and sugar and bring to a simmer over medium heat.
Add the sliced onion and cook for 3-4 minutes until softened.
Add the chicken pieces and simmer for 5-6 minutes until fully cooked.
Pour about half of the beaten egg in a circular motion over the pan and cover with a lid.
Add the remaining egg and cook for another 1-2 minutes, until the eggs are just set but still soft.
Divide the hot rice among bowls and carefully slide the chicken-and-egg mixture on top.
Garnish with spring onion and serve immediately.
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