We are making delicious Oyakodon, chicken egg-drop donburi, with a silky egg mixture. Oyakodon literally means “parent-and-child donburi” as it contains chicken and eggs. This is a simple and delicious recipe so you should definitely try it out.
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
40-50 ml Water 1 pinch Dashi Stock Powder (Granulated) 1 tbsp Soy Sauce 1/2 tbsp Sake 1/2 tbsp Sugar 1/2 tbsp Mirin 1/2 Onion small size 75 g Chicken Thighs boneless 2 Eggs 10 stalks Mitsuba Parsley 200 g Fresh Steamed Rice
Kitchen Tools
Donburi Pan oyako-nabe, substitute: small pan
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the ingredients for Oyakodon. Cut the boneless chicken thigh into 2cm (0.8") pieces.
- Next, Slice the onion into 5mm (0.2") slices.
- Cut the mitsuba parsley into 2cm (0.8") pieces.
- Crack 2 eggs in a bowl. Break up the egg white with chopsticks to help it distribute evenly and then lightly beat the eggs. Be careful not to over-beat the eggs otherwise the silky texture will be lost.
- Let's make the Oyakodon. Dissolve the stock powder in the water and pour the dashi stock into a pan.
- Add the sake, mirin, sugar and soy sauce to the stock. Lightly stir the mixture and turn on the burner.
- Add the onion slices and distribute evenly with the chopsticks.
- Cover with a lid and simmer for 2 to 3 minutes.
- Add the chicken pieces and cover again.
- When the chicken is almost cooked, flip them over with the chopsticks and cover.
- Cook the chicken completely and gradually pour two thirds of the beaten egg into the pan. Distribute the egg evenly and cover.
- Simmer for about 10 seconds, remove the lid and pour the remaining egg onto the mixture.
- Sprinkle on the mitsuba parsley, cover and quickly turn off the burner.
- Allow to sit for about 15 seconds and then place the chicken egg-drop mixture onto the piping hot steamed rice.
Recipe Notes
The pan we used in the show is called "Oyako-nabe" but you can substitute a small pan for it. Also check out our new Oyakodon recipe using a small pan.
Hello Chef, my question is…can I skip or substitute sake in Oyakdon recepy .
i don’t drink alcohol.
thank you very much.
If you can’t use alcohol in your dish at all, skip the sake and mirin and add a little more sugar (about 1 teaspoon).😊 Mirin also contains alcohol so you might want to avoid using it too. Sake and mirin are essential ingredients for Japanese cooking. They bring out the savory flavor after the alcohol evaporates and you will not taste the alcohol in your dish. Thank you for asking the question❣️ Hope you will try our Oyakodon recipe.😋