What is Oyakodon?

Oyakodon is a delightful Japanese dish that’s both simple and incredibly flavorful. The name ‘oyakodon’ translates to ‘parent-and-child rice bowl.’ This refers to its main ingredients, chicken (parent) and egg (child), that are simmered together in a delectable sauce and then served over a bed of steaming hot rice. It’s a hearty meal that perfectly combines rich, protein-packed ingredients with an explosion of savory flavors.

Why I Love This Oyakodon Recipe

As a busy mother, I am constantly on the lookout for recipes that are not only delicious but also quick and easy to prepare. This Oyakodon recipe has become one of my go-to dishes for these very reasons. It’s packed with protein, brimming with flavor, and incredibly easy to make.

This meal is a winner in my household. The rich taste of the marinated chicken, combined with the fluffy eggs and the savory sauce, creates a meal that my family of three always looks forward to. Not only is it a dish that satisfies our taste buds, but it also offers a substantial amount of protein, making it a nutritious choice.

Ingredients and Substitutions

The ingredients for Oyakodon include tsuyu no moto sauce, water, an onion, eggs, chicken thighs, and green onions for garnish. For the chicken marinade, you will need sake, garlic powder, onion powder, sea salt, and black pepper.

If you don’t have some of these ingredients on hand, there are several substitutions you can make. You can replace chicken thighs with chicken breast if you prefer leaner meat. If sake is not available, you can use mirin or a dry sherry as a substitute, or just salt and pepper. If you can’t find tsuyu no moto sauce, a mixture of soy sauce, sugar, and mirin can work as a replacement.

How to Enjoy Your Oyakodon

Oyakodon is best enjoyed steaming hot, straight from the pot. The dish is traditionally served in a donburi (a type of Japanese serving bowl) over a bed of freshly cooked white rice. The warm rice soaks up the flavorful sauce, making each spoonful a delightful experience.

The garnish of green onions adds a nice pop of color and a fresh, slightly sharp contrast to the savory flavors. You might also enjoy it with a side of miso soup or pickled vegetables for a truly authentic Japanese meal.

Making and enjoying this Oyakodon recipe with your family is more than just about preparing a quick meal. It’s about the joy of creating something delicious with simple ingredients and sharing it with your loved ones. It’s about experiencing the rich and diverse flavors of Japanese cuisine right in your kitchen. So, gather your ingredients, and let’s get cooking!

Super Easy Oyakodon Recipe

Ingredients:

1. 3/4 cup of tsuyu no moto sauce (You can buy it from this affiliate link to support my channel without any additional costs to you)
2. 1 1/2 cups of water
3. 1 whole onion
4. 7 large eggs
5. 1.7 lbs of chicken thighs
6. Green onions for garnish (optional)

For Marination:

1. 1/2 cup of sake
2. 1-2 tsp of garlic powder
3. 1-2 tsp of onion powder
4. 1 tsp of sea salt
5. 1-2 tsp of black pepper

Instructions:

1. Begin by preparing your boneless chicken thighs. Cut them into bite-sized pieces for easier cooking and eating. If you’re planning to marinate your chicken, proceed to the next step. Otherwise, you can skip to step 3.
2. For the marinade, combine sake, garlic powder, onion powder, sea salt, and black pepper in a bowl. Mix this well until all your ingredients are fully incorporated. Allow your chicken pieces to marinate in this mixture for at least 15 minutes, or longer if you have the time.
3. While your chicken is marinating, you can prepare your other ingredients. Mix your tsuyu sauce and water in a separate bowl. Slice your onion and whisk your eggs in their own individual bowls.
4. Once your chicken has finished marinating, heat up a pot and pour in your preferred cooking oil. Add your chicken pieces into the pot and lightly fry them until they’re slightly brown. Allow the marinade to reduce until most of it has evaporated.
5. Next, add your tsuyu and water mixture into the pot along with your sliced onion. Stir these together, then cover the pot and let it simmer for a minute or two. You want your onions to soften slightly during this step.
6. Pour your whisked eggs into the pot in a circular motion. Keep your heat on medium and cover the pot again, leaving it for about 1-2 minutes. After this, turn off the heat and let the residual heat cook the eggs for a few more minutes.
7. Your Oyakodon is now ready to serve! Spoon it over hot white rice, garnish with some chopped green onions if desired, and dig in!

Here is a Youtube video on how I made this easy dish!