Oyokodan literally translates to chicken and egg rice bowl. It is a Japanese classic comfort food often made in Japanese home. It is said to be wholesome and perfectly balanced in both nutrition and taste. The chicken and egg is cooked in dashi broth flavoured with onions, garlic, soy sauce, mirin and sugar. This dish tastes so comforting when had hot on a cozy day.
Oyokodan Recipe
Remember all the dishes I recreated after our Japan trip? Well... here's another one to add to that growing list! Oyokodan. It is more of a home cooked dish than a dish you will find in a restaurant. That being said, the very first time I tried it was actually at a restaurant in Japan.
We ordered a Japanese set meal which had 2 options. You can choose from plain steamed rice or chicken egg rice bowl. I ordered chicken rice bowl instantly, it came with a plate of fried chicken karaage, pickled plum, kimchi and shredded cabbage.
The bowl is similar to the one which I have pictured here. It had a lid and as soon as you open the lid, you can smell the sweet aroma of onions cooked in a mild dashi broth. It had tender pieces of boiled chicken, silky custardy eggs. One bite was all it took, I knew I had to recreate it at home.
About Oyakodan
Oyakodan in Japanese means parent and child. The two main ingredient used is chicken(parent) and egg (child). Hence the name. Oyokodan is made with Japanese staple ingredients like dashi broth, sliced onions, soy sauce, mirin, sugar, chicken and eggs. The broth is sweet, savoury, umami packed, perfect to serve with a hot bowl of rice.
It is more of a comforting Japanese home cooked dish that served in restaurants. Since the recipe takes less than 15 minutes to make with minimum effort, it is perfect to make after a long working day just like my chicken katsu curry rice bowl and yaki udon.
The broth used in this dish is Dashi broth, but I prefer to use chicken stock. The flavour of the broth is similar to my zaru soba dipping sauce. Traditionally there is no garlic used but I like to add few chopped garlic for aroma.
Another important tip is to not over whisk the eggs, the egg yolk and white should be swirled and not stirred. This creates the iconic golden yolk swirl over the cooked oyokodan. If you stir it too much, the egg may look pale.
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Oyokodan is a single serve dish, traditionally it is made in a special skillet that has a tall long, vertical handle which makes it convenient to pour the cooked egg and chicken over a bowl of rice. The pan is small in size, perfect for single serve.
I used my mini skillet which was perfect, since the whole dish is slided over hot bowl of rice once cooked.
The recipe which I have shared below is also for one serving. If you plan to do multiple serving, you might need to use a larger pan. You might need to scoop the broth, chicken and egg using spatula and top your rice.
If you are planning to make more than 2 portions, say for 4 people. I suggest you to make it in 2 multiple pans. So it is easy to serve the dish.
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Ingredients
- Broth - traditionally dashi broth is used to cook this dish. I used chicken broth. You can use veg broth too.
- Chicken - boneless chopped chicken thighs turns juicy once cooked, chicken breast can be used.
- Sauces - soy sauce, mirin, are the two sauces used. It adds umami flavour and slight acidic taste.
- Sugar - you need a touch of sugar to balance all the umami taste.
- Onions - I used red onions, you can use white onions which are more traditional. Also skip garlic if you want to keep it original.
- Eggs - use fresh eggs for this dish since the eggs is semi cooked in this dish. If you can find egg yolks which has deeper colour then it is best.
Step by Step Pictures
1)Beat together 2 eggs lightly using a pair of chopsticks. Don't over mix the eggs.
2)The yolk and whites should stay separated with slightly swirled.
3)Take a small skillet or frying pan on medium heat. I used around 5 inch round skillet. Pour broth into the pan.
4) Add in sliced onions, garlic into the broth.
5)Add in soy sauce into the broth.
6)Pour in some mirin into the broth.
7)Add in sugar to taste. Bring this to a full boil, Mix it really well and cook for 2 minutes.
8)Now place chicken pieces over the broth and spread evenly.
9)Let it cook for 7 to 8 minutes on low heat until chicken is completely cooked.
10)Now reduce the heat to medium low. Pour the egg all over the chicken and the reduced broth evenly. Don't mix it using spatula. It should be just poured over.
11)Cook the egg on low heat until the egg is set to your liking.
12)You can cover the pan with lid and cook as well.
13)Now to serve the dish. Take a bowl of cooked rice.
14)pour this cooked chicken and egg directly over the cooked rice.
15)Sprinkle over some togarashi and spring onions. Serve immediately.
Expert Tips
- I used red onions, you can use white onions which are more traditional. Also skip garlic if you want to keep it original.
- Vegetable broth, chicken stock or dashi stock can be used as the base.
- I like to use chicken thighs which stays juicy even after cooked. You can use chicken breast too.
- Don't over beat the eggs, the egg yolk and white should be swirled and not stirred.
FAQ
Q: What is Oyakodon in Japanese?
Oyakodan in Japanese means parent and child. The two main ingredient used is chicken(parent) and egg (child). Hence the name.
Q: What is the difference between oyakodon and Katsudon?
Oyakodan and katsudon both has similar stock base. But instead of chicken thigh, fried katsu is used in katsudon. Other than this, the recipe remains same.
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Oyokodan Recipe (Japanese Chicken and Egg Rice Bowl)
Equipment
Ingredients
- 1 cup Broth (Dashi or Chicken Broth)
- 1 Small Onion peeled and sliced thinly
- 2 cloves Garlic peeled and chopped finely
- 1 teaspoon Sugar
- 1 teaspoon Soy Sauce
- 1 teaspoon Mirin Rice Wine
- 1 large Boneless Chicken thighs chopped into bite size pieces
- 2 large Eggs
To Serve
- 1 Bowl Cooked Short grain rice
- 1 teaspoon Togarashi Japanese Chilli Seasoning
- 2 tablespoon Spring Onions chopped finely
Instructions
- Beat together 2 eggs lightly using a pair of chopsticks. Don't over mix the eggs. The yolk and whites should stay separated with slightly swirled.
- Take a small skillet or frying pan on medium heat. I used around 5 inch round skillet. Pour broth into the pan. Add in sliced onions, garlic, soy sauce, mirin, sugar and bring it to a full boil. Mix it really well and cook for 2 minutes.
- Now place chicken pieces over the broth and let it cook for 7 to 8 minutes on low heat until chicken is completely cooked.
- Now reduce the heat to medium low. Pour the egg all over the chicken and the reduced broth evenly. Don't mix it using spatula. It should be just poured over. Cook the egg on low heat until the egg is set to your liking. You can cover the pan with lid and cook as well.
- Take a bowl of cooked rice, pour this cooked chicken and egg directly over the cooked rice. Sprinkle over some togarashi and spring onions. Serve immediately.
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