Are you looking for a comforting and delicious meal that’s easy to make? Look no further than oyakodon, a classic Japanese dish that’s gained popularity worldwide. Oyakodon, which translates to “parent-and-child” donburi (rice bowl), is a savory and satisfying meal that combines chicken or pork with egg, onions, and soy sauce-based broth over a bed of steaming hot rice.
In this article, we’ll explore the world of oyakodon and share 18 mouthwatering recipes that will take your taste buds on a culinary journey. From classic combinations to innovative twists, these recipes are sure to inspire you to get creative in the kitchen and serve up a meal that’s both nourishing and flavorful.
Whether you’re a fan of spicy food or prefer milder flavors, we’ve got you covered with a range of recipes that cater to different tastes and dietary preferences. So, let’s dive into the world of oyakodon and discover new favorite dishes!
Classic Chicken and Egg Oyakodon
Oyakodon, a popular Japanese comfort food, is a harmonious marriage of juicy chicken, savory sauce, and creamy eggs. This classic recipe is an ideal solution for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 eggs
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp sugar
– 1 tsp ground black pepper
– 2 green onions, thinly sliced
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a medium saucepan, combine soy sauce, sake, sugar, and black pepper. Bring to a simmer over medium heat.
2. Add the chicken pieces and cook until cooked through, about 5-7 minutes.
3. Crack in the eggs and stir gently to create curds.
4. Serve the oyakodon hot, garnished with green onions, sesame seeds, and chopped scallions if desired.
Cooking Time: 15-20 minutes
Spicy Miso Oyakodon with Scallions
This Spicy Miso Oyakodon recipe is a flavorful twist on the classic Japanese donburi dish. The combination of juicy chicken, savory miso broth, and spicy kick will leave you craving for more.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups dashi broth (or substitute with chicken broth)
– 2 tbsp white miso paste
– 1 tsp gochujang (Korean chili paste)
– 1/4 cup soy sauce
– 2 scallions, thinly sliced
– Salt and pepper to taste
– Cooked Japanese rice for serving
Instructions:
1. In a medium saucepan, combine dashi broth, miso paste, gochujang, and soy sauce. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add chicken pieces to the saucepan and cook until cooked through, about 5-7 minutes.
4. Serve the chicken and sauce over cooked Japanese rice. Garnish with thinly sliced scallions.
Cooking Time: 15-20 minutes
Teriyaki Glazed Oyakodon Bowl
A sweet and savory twist on traditional Japanese comfort food, this Teriyaki Glazed Oyakodon Bowl is a flavorful and easy-to-make meal that combines the richness of chicken and egg with the sticky sweetness of teriyaki sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 eggs
– 1/4 cup teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon sake (or substitute with water)
– 2 tablespoons sugar
– 1 teaspoon grated ginger
– 1/4 cup diced green onions for garnish
– Cooked Japanese rice, for serving
Instructions:
1. In a large bowl, whisk together teriyaki sauce, soy sauce, sake, and sugar until well combined.
2. Add chicken thighs to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Cook chicken in a grill or skillet over medium-high heat until cooked through, about 5-7 minutes per side.
4. In a separate pan, scramble eggs and cook until set.
5. Assemble bowls by placing cooked chicken on top of rice, then adding scrambled eggs and garnishing with green onions.
Cooking Time: 20-25 minutes
Cheesy Oyakodon with Mozzarella
Oyakodon is a popular Japanese rice bowl dish, typically made with chicken and egg cooked in a savory sauce. In this recipe, we’re taking it to the next level by adding melted mozzarella cheese for an extra creamy kick.
Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 1 tablespoon vegetable oil
– 1 boneless, skinless chicken breast, cut into small pieces
– 2 eggs, beaten
– 1/4 cup mozzarella cheese, shredded
– Salt and pepper to taste
– Scallions, thinly sliced (optional)
Instructions:
1. Cook the Japanese rice according to package instructions.
2. In a separate pan, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned, about 3-4 minutes.
3. Push the chicken aside, then add the soy sauce, sake, and mirin. Bring to a simmer and cook for 1 minute.
4. Pour in the beaten eggs and scramble them with the sauce until cooked through.
5. To assemble the oyakodon, place some rice in a bowl, then top with the chicken and egg mixture. Sprinkle shredded mozzarella cheese on top.
6. Cook under broiler for an additional 2-3 minutes to melt the cheese.
7. Serve hot, garnished with thinly sliced scallions if desired.
Cooking Time: About 20-25 minutes
Vegetarian Oyakodon with Tofu and Mushrooms
Savor the flavors of Japan with this vegetarian twist on the classic oyakodon dish, featuring tender tofu and savory mushrooms.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Cooked Japanese rice (for serving)
Instructions:
1. In a large pan, heat the sesame oil over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes per side. Remove from the pan and set aside.
3. Add the mushrooms to the pan and cook until tender, about 5 minutes.
4. Add the onion, garlic, soy sauce, sake, mirin, and vegetable broth to the pan. Bring to a simmer.
5. Return the tofu to the pan and stir in the grated ginger.
6. Cook for an additional 2-3 minutes, or until the flavors have melded together.
7. Serve the oyakodon over cooked Japanese rice.
Cooking Time: 20-25 minutes
Oyakodon with Caramelized Onions
This hearty bowl combines the comfort of chicken, eggs, and sweet caramelized onions with the warmth of a savory soy-based sauce. Perfect for a cozy meal or snack.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 large eggs
– 1 medium onion, thinly sliced
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup soy sauce
– 1 tsp sake (optional)
– Salt and pepper to taste
– Cooked Japanese rice (for serving)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the chicken over medium-high heat until browned, about 5 minutes. Remove from heat and set aside.
3. In the same skillet, add oil and sauté onions until caramelized, about 20-25 minutes.
4. Crack in eggs and scramble until cooked through. Add garlic, chicken broth, soy sauce, and sake (if using). Stir to combine.
5. Slice cooked chicken into strips and add to the egg mixture. Season with salt and pepper to taste.
6. Serve over Japanese rice and enjoy!
Cooking Time: Approximately 30-40 minutes.
Garlic Butter Oyakodon with Crispy Chicken
This recipe combines the flavors of Japan and the West to create a mouthwatering oyakodon dish featuring crispy chicken, succulent garlic butter sauce, and steamed eggs. Perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter
– 1 cup cooked Japanese rice (preferably short-grain)
– 2 cups water
– 2 eggs
– Salt and pepper to taste
– Optional: green onions and sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season chicken with salt and pepper. Pan-fry until crispy, then set aside.
3. In a separate pan, melt butter over medium heat. Add minced garlic and cook until fragrant.
4. Steam eggs in a saucepan or microwave-safe bowl for 2-3 minutes.
5. Cook Japanese rice according to package instructions.
6. Assemble oyakodon by placing chicken on top of rice, followed by garlic butter sauce, steamed eggs, and a sprinkle of salt and pepper.
7. Serve immediately, garnished with green onions and sesame seeds if desired.
Cooking Time: 30-40 minutes
Oyakodon Donburi with Pickled Ginger
This classic Japanese comfort food combines the savory flavors of chicken and egg, served over a bed of warm rice. Add a tangy kick from pickled ginger for a well-rounded and satisfying meal.
Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 1/4 cup diced chicken breast
– 1/4 cup diced onion
– 2 cloves garlic, minced
– 2 eggs, beaten
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– Salt and pepper to taste
– Pickled ginger (store-bought or homemade), sliced into thin strips
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, cook the chicken, onion, and garlic until the chicken is cooked through.
3. Add the beaten eggs to the pan and scramble them with the chicken mixture.
4. Add soy sauce and sake (or dry white wine) to the pan, stirring to combine.
5. Serve the chicken and egg mixture over the cooked rice.
6. Garnish with sliced pickled ginger for a burst of tangy flavor.
Cooking Time: 20-25 minutes
Oyakodon with a Hint of Truffle Oil
Oyakodon, a popular Japanese comfort food, gets an luxurious upgrade with the subtle richness of truffle oil. This simple yet satisfying dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1/2 cup chicken breast or thighs, sliced into bite-sized pieces
– 1/2 cup onions, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup sake (Japanese rice wine)
– 1/4 cup soy sauce
– 2 tablespoons truffle oil
– 1 teaspoon sugar
– 1/4 teaspoon ground white pepper
– 2 cups cooked Japanese short-grain rice
– Scallions, thinly sliced, for garnish
Instructions:
1. Heat a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add onions and garlic; cook until softened, about 3 minutes.
4. Add sake, soy sauce, truffle oil, sugar, and white pepper. Stir to combine.
5. Return chicken to the pan and stir to coat with the sauce.
6. Serve chicken mixture over cooked Japanese short-grain rice. Garnish with thinly sliced scallions.
Cooking Time: 15-20 minutes
Kimchi Oyakodon for a Spicy Twist
Kimchi Oyakodon is a popular Korean-Japanese fusion dish that combines the bold flavors of kimchi with the richness of chicken and egg. This spicy twist adds an extra layer of heat to this comforting bowl.
Ingredients:
– 1/2 cup kimchi, chopped
– 1 boneless, skinless chicken breast, cut into small pieces
– 2 eggs
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon sugar
– 1/4 teaspoon ground black pepper
– 1/4 cup cooked Japanese rice
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Cook the chicken in a pan with soy sauce, sake, sugar, and black pepper until cooked through.
2. In a separate pan, scramble the eggs and set aside.
3. Heat kimchi in a wok or large skillet over medium-high heat.
4. Add the cooked chicken to the kimchi and stir-fry for 1-2 minutes.
5. Pour in the scrambled eggs and stir-fry until well combined with the kimchi and chicken.
6. Serve the Oyakodon over Japanese rice, garnished with sesame seeds and chopped green onions.
Cooking Time: 15-20 minutes
Oyakodon with Soy-Glazed Shiitake Mushrooms
Oyakodon is a classic Japanese dish that combines the flavors of chicken, mushrooms, and soy sauce. This recipe takes it to the next level by adding a sweet and savory glaze made from soy sauce, mirin, and sugar.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (shiitake, cremini, etc.), sliced
– 2 tbsp soy sauce
– 2 tbsp mirin
– 1 tsp sugar
– 1/4 cup sake (optional)
– 2 green onions, thinly sliced
– Sesame seeds and grated daikon (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, mirin, and sugar.
2. Add the chicken to the marinade and let it sit for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat a non-stick pan over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
4. Cook the chicken for about 5-6 minutes per side, until cooked through. Set aside.
5. In the same pan, add sliced mushrooms and cook for 3-4 minutes or until they release their moisture and start to brown.
6. Brush the mushrooms with the soy glaze and cook for an additional minute.
7. Serve the chicken on a bed of steamed rice, topped with glazed mushrooms and thinly sliced green onions.
Cooking Time: 30 minutes
Oyakodon with a Runny Poached Egg
Oyakodon is a popular Japanese donburi (rice bowl) dish that combines chicken, onions, and eggs with savory sauce. This recipe adds a runny poached egg on top for added richness.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, sliced into bite-sized pieces
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 tablespoon mirin
– 1 cup cooked Japanese rice
– Salt and pepper to taste
– 1 runny poached egg
Instructions:
1. In a large pan or wok, heat 2 tablespoons of oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
3. In the same pan, add the sliced onions and minced garlic. Cook until the onions are caramelized, about 8 minutes.
4. In a small bowl, whisk together soy sauce, sake, and mirin. Pour the sauce over the onions and chicken; simmer for 2-3 minutes.
5. Serve the oyakodon over cooked Japanese rice and top with a runny poached egg.
Cooking Time: Approximately 20-25 minutes
Oyakodon with Crispy Fried Shallots
Experience the savory and sweet combination of crispy fried shallots, juicy chicken, and savory soy sauce-based broth in this modern take on traditional Oyakodon.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 cups dashi broth (or chicken stock)
– 1/4 cup soy sauce
– 2 tbsp sake
– 2 tbsp mirin
– 1/4 cup sugar
– 2 shallots, thinly sliced
– Vegetable oil for frying
– Cooked Japanese rice, for serving
Instructions:
1. In a large pan, combine chicken, dashi broth, soy sauce, sake, mirin, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes or until the chicken is cooked through.
2. While the chicken cooks, fry the shallot slices in hot oil until crispy and golden brown. Drain on paper towels.
3. Cook Japanese rice according to package instructions.
4. Serve the chicken mixture over cooked rice, topped with crispy fried shallots.
Cooking Time: 20-25 minutes
Oyakodon with a Touch of Yuzu Citrus
This classic Japanese chicken-and-egg bowl gets a bright and tangy twist from the addition of yuzu citrus. The combination is a harmonious blend of savory, sweet, and sour flavors that will leave you craving more.
Ingredients:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 eggs
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons mirin
– 2 cloves garlic, minced
– 1 tablespoon grated yuzu zest
– 2 tablespoons freshly squeezed yuzu juice
– Salt and pepper to taste
– Cooked Japanese rice, for serving
Instructions:
1. In a large saucepan, combine chicken, soy sauce, sake, mirin, and garlic. Bring to a simmer over medium-high heat.
2. Reduce heat to low and cook, covered, for 10-12 minutes or until chicken is cooked through.
3. Push chicken aside; crack in eggs and cook until whites are set and yolks are still runny.
4. Stir in yuzu zest and juice. Season with salt and pepper to taste.
5. Serve chicken and egg mixture over cooked Japanese rice.
Cooking Time: 15-18 minutes
Oyakodon with Sweet and Savory Mirin Sauce
Experience the rich flavors of Japan with this classic Oyakodon recipe, elevated by a sweet and savory mirin sauce. This comforting dish is perfect for a cozy night in or a quick lunch.
Ingredients:
– 1/2 cup Japanese short-grain rice
– 1 cup chicken breast or thighs, cut into bite-sized pieces
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons mirin
– 1 tablespoon sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a separate pan, combine chicken, soy sauce, sake, mirin, sugar, garlic, and sesame oil. Simmer over medium heat until the sauce thickens and the chicken is cooked through.
3. Serve the Oyakodon mixture over the cooked Japanese rice.
Cooking Time: 20-25 minutes
Oyakodon with Fresh Herbs and Microgreens
Elevate your Japanese comfort food game with this vibrant take on the classic chicken and egg donburi, featuring fresh herbs and microgreens. This dish is perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 eggs
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp mirin
– 1 tsp sugar
– 1 tsp grated ginger
– 1/4 cup chopped scallions
– 1/4 cup microgreens (such as pea shoots or purslane)
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large saucepan, combine soy sauce, sake, mirin, sugar, and grated ginger.
2. Bring the mixture to a simmer over medium heat.
3. Add chicken thighs and cook for 5-7 minutes, or until cooked through.
4. Crack in eggs and stir gently to create a fluffy scramble.
5. Divide rice into individual bowls.
6. Top with chicken and egg mixture, then garnish with scallions, microgreens, and cilantro leaves (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Oyakodon with a Dash of Shichimi Togarashi
Oyakodon is a popular Japanese dish that combines chicken and egg cooked in a savory soy-based sauce, served over a bed of steaming hot rice. In this recipe, we add a dash of Shichimi Togarashi to give it an extra boost of flavor and heat.
Ingredients:
– 1/2 cup diced boneless chicken breast
– 1 egg
– 1 tablespoon soy sauce
– 1 tablespoon sake (Japanese rice wine)
– 1 teaspoon mirin (sweet Japanese cooking wine)
– 1/4 teaspoon Shichimi Togarashi (Japanese chili powder blend)
– Salt and pepper to taste
– Cooked Japanese rice for serving
Instructions:
1. Heat a non-stick pan over medium heat.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove from pan.
3. In the same pan, crack in the egg and scramble until cooked through. Remove from pan.
4. In a small bowl, whisk together soy sauce, sake, mirin, and Shichimi Togarashi.
5. Add the chicken and egg back to the pan, pour in the sauce mixture, and stir-fry for 1-2 minutes.
6. Serve hot over cooked Japanese rice.
Cooking Time: 10-12 minutes
Oyakodon with a Side of Tsukemono Pickles
Oyakodon is a classic Japanese comfort food that combines the flavors of chicken and egg in a savory soy-based sauce. Paired with a side of tangy tsukemono pickles, this dish is a perfect representation of Japanese home cooking.
Ingredients:
For Oyakodon:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 eggs
– 2 tbsp soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp mirin (sweet Japanese cooking wine)
– 1 tsp sugar
– 1 tsp grated ginger
– Salt and pepper to taste
For Tsukemono Pickles:
– 1 cup thinly sliced daikon radish
– 1 cup thinly sliced cucumber
– 1/4 cup rice vinegar
– 2 tbsp sugar
– 1 tsp salt
Instructions:
1. In a large bowl, whisk together soy sauce, sake, mirin, sugar, and grated ginger.
2. Add chicken and let it marinate for at least 30 minutes or overnight.
3. Cook chicken in the marinade until cooked through.
4. In a separate pan, scramble eggs with salt and pepper to taste.
5. Serve chicken and egg mixture over steamed rice.
6. For tsukemono pickles: combine vinegar, sugar, and salt in a bowl. Add daikon radish and cucumber slices. Let it sit for at least 30 minutes before serving.
Cooking Time: approximately 45 minutes (including marinating time)
Summary
Get cozy with these 18 delicious Oyakodon recipes, perfect for comforting meals. From classic chicken and egg to spicy miso and vegetarian options, there’s something for everyone. Try teriyaki glazed Oyakodon bowls, cheesy mozzarella toppings, or add a runny poached egg for extra richness. For a twist, try kimchi Oyakodon, soy-glazed shiitake mushrooms, or add a touch of truffle oil. These creative takes on the Japanese dish are sure to become new favorites.
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