This quick and easy delicious Oyakodon is a slightly different version of our previous Oyakodon. The soft and silky egg is very delicious. The egg yolk makes it even smoother.
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
50 g Chicken Thighs 50 g Onions 2 Eggs 2 stalks Mitsuba Parsley cut into 2cm (0.8") pieces 1 Egg Yolk
Broth
2 tsp Soy Sauce 1 tbsp Mirin 2 tbsp Dashi Stock 1/8 tsp Sugar
Other Ingredients
150 g Steamed Rice Sansho Pepper optional Shredded Nori Seaweed optional
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let’s make the broth. Combine the soy sauce, mirin, dashi stock and sugar. Stir to mix and dissolve the sugar.
- Add the chicken pieces to the broth. The relatively thin slices of meat will cook easily and absorb the seasoning well.
- Lightly beat the eggs. Avoid overmixing to create a soft and silky texture.
- Separate every two layers of the onion. Then, cut them into 1cm slices. You can also use the white part of a long green onion instead.
- Add the onion to the chicken. Heat the pan on medium heat. And cover with a lid.
- When the meat begins to turn white, flip it over. If you want to give the dish a lighter flavor, use chicken breast or tenderloin instead of the thigh.
- When the chicken is almost cooked, add the mitsuba parsley. Then, distribute the beaten egg. By the way, a special pan called oyako nabe is often used to make oyakodon but you can substitute a small pan.
- Cover again. Cook the egg at least halfway through and then adjust the consistency to your taste. If you’re unsure about the quality of your eggs, please find pasteurized eggs or cook the egg completely.
- Place the ingredients onto a bowl of hot steamed rice. Make a shallow hole in the center. And place the fresh egg yolk into it.
Recipe Notes
We recommend cooking the rice with slightly less water to enjoy the oyakodon since it will absorb the remaining broth.
You can also top with sansho pepper or shredded nori seaweed to taste.
Also check out our previous Oyakodon recipe using a donburi pan (oyako-nabe).
For example, if you double the amount of meat, double the other ingredients and the sauce.😊
Thank you Francis & Chef! I’ve always loved this recipe since I was a teen, my partner and I now use this recipe all the time nd have memorized by heart!
So glad to hear that you and your partner have been enjoying our oyakodon recipe!😍 Thank you for your support.❤️
If you don’t have dashi stock, please use water instead. Instead of 1 tablespoon mirin, add 2 teaspoons sugar.😊 If possible, try to find these ingredients in Japanese or Asian grocery stores because they make the oyakodon more delicious.🐔🍳🍚😋
If you don’t like the soft cooked egg, please cook it thoroughly.🍳😊
Mirin and dashi stock are essential ingredients for Japanese cooking but if you still want to try this recipe, use 3 tbsp water instead of 1 tbsp mirin and 2 tbsp dashi stock (soup) and slightly increase the amount of the sugar.😊
Instead of mirin, try adding a little sugar (about 1 teaspoon, depending on your taste) in this recipe.😊 However, please note this does not mean you can always substitute sugar for mirin.
Don’t worry. Mirin is alcohol when raw. But when applied with heat, it evaporates and just become mildly sweet liquid. You can taste it.
Thank you for your comment!😍