I am abandoning postponing all the other recipes that are queuing behind to be blogged because this oyakodon simply cannot wait. It’s just out-of-the-world delicious and the reason why I didn’t make it earlier is because I never have dashi stock on hand, which was a required ingredient.
But I still don’t have access to dashi stock on hand now, so… you’ll have to read on to find out what I used (but I’m sure you can guess it quite easily!)
Jump to: Step-by-Step Photos · Recipe
Oyako translates to “parent and child” while donburi translates to “rice bowl”. Together, oyakodon simply means “parent and child rice bowl”. It is an extremely popular Japanese dish which features chicken meat (parent) and egg (child) on top a bowl of steaming Japanese rice. The base recipe that I used is by Nami from Just One Cookbook.
Chicken : Nami cooked her chicken directly in the sauce, but I prefer the chicken to have some flavour on its own, so I marinated the chicken with a little soy sauce and sake and sear them before cooking the sauce. (Read more about the Maillard reaction.)
Onion : X and I have a little problem with onions. We love the taste of them, but unless they are in burgers, we generally don’t like them on their own and will pick them out before eating. But we are okay with them if they are chopped finely or mixed into other ingredients. (Are you like us?) So I added a generous amount of cabbage into the stock to cook together with the onion. The cabbage adds additional sweetness to the sauce (hence I don’t need to add any sugar), cooks well with the onions until we can’t taste the presence of them and I don’t have to whip up a separate dish to cover our vegetable intake – win, win and win!
Stock : Traditional oyakodon calls for dashi stock, which is made by heating water with kombu and shavings of katsubushi. There is also instant dashi available these days but so far I don’t think I’ve seen it in the Asian markets (at least I know I wasn’t actively looking for it). So I used vegetable stock – which was home-made as well! I strained the water used to boil potatoes and carrots (usually when I’m making a mash), let cool and freeze them into cubes (currently I’m using a Ferrero Rocher container to freeze my stock cubes hehe). I thaw the required cubes and use them as a substitute to dashi stock. It will definitely be more flavourful if I’m using a meat stock, but I’m not complaining. (;
We love to drench the rice with lots of the sweet and salty gravy, and mixing the soft egg curds into the rice is such pure bliss! This dish is also very easy to whip up and extremely satisfying. I think the most troublesome part is actually the cooking of Japanese rice! But I’m sure normal long-grain rice will work well as a substitute too.
Here’s how to make it!
Step-by-step Photos | |
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| 1) Marinate chicken thigh cubes with soy sauce and sake. | 2) Sear the chicken in hot oil until browned. |
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| 3) Turn the chicken and continue to sear until browned. Remove the chicken and set aside. | 4) Add in stock, mirin, sake and soy sauces and bring to a boil. |
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| 5) Add in thinly sliced onion. | 6) And thickly sliced cabbage. |
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| 7) Simmer for 5 minutes. | 8) Add in the chicken. |
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| 9) Simmer for another 5 minutes. | 10) Drizzle beaten eggs on top. |
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| 11) One last simmer to cook the eggs. | 12) And you're done! |
Oyakodon
INGREDIENTS
- 2 boneless and skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons oil
- 1 cup dashi / vegetable / chicken stock
- 3 tablespoons mirin
- 1 tablespoon sake
- 1 to 2 tablespoons Japanese soy sauce
- 1/2 tablespoon dark soy sauce, optional, for colour
- 1/2 large onion, peeled and sliced
- 2 to 3 cups sliced cabbage, about 1/2-inch thick
- 2 large eggs, beaten
- Fined chopped spring onion / coriander, for garnish
Marinade
- 1 tablespoon Japanese soy sauce
- 1/2 tablespoon sake
INSTRUCTIONS
- Combine chicken thighs with marinade ingredients. Set aside to marinate for at least 15 minutes.
- Heat oil over high heat in a frying pan until very hot. Add in the marinated chicken thighs in one layer and sear until browned. Flip and sear the other side until browned as well. The chicken thighs don't have to be fully cooked as they will cook again later. Remove the chicken thighs into a bowl.
- Without cleaning the pan, add in the stock, mirin, sake, 1 tablespoon of Japanese soy sauce and dark soy sauce (if using). Bring to a boil then lower the heat to medium and add in the onion and cabbage. Cover and simmer for 5 minutes, stirring once. Add in the chicken thighs, cover and simmer for another 5 minutes, stirring once. Taste and add in the reserved Japanese soy sauce if needed.
- Drizzle the beaten eggs evenly on top - do not stir the mixture. Cover and simmer for another 1 to 2 minutes until the eggs are of desired doneness.
- Scoop the mixture onto Japanese rice and garnish with finely chopped spring onion and/or coriander. Serve immediately.
NOTES
- You can add in 1 more egg if you want more of the soft curds on top of your rice - we will definitely be adding it the next time we make this!
- Adapted from Just One Cookbook
Christine Barr says
Great blog you have herre
Jasline (FoodieBaker) says
Thanks Christine!
Joli says
Just tried out this recipe, so good!
Raymund says
This is one of my favourite Japanese food, such an easy thing to do and its a real good comfort meal
Jasline N. says
Thanks Raymund! It’s indeed a very comforting bowl of food!
Jess @ whatjessicabakednext says
This looks divine! The perfect comforting bowl of food!
Jasline N. says
Thanks Jess! It is definitely comforting and delicious, hope you will be able to make it soon at home!
SavoringTime IntheKitchen says
My mouth is watering just looking at this! I would have to substitute something else for dashi too 🙂
Jasline N. says
Thank you Susan! Hope this stock substitute will work for you!
Monica says
This looks so good! Came out amazing! : ) We used to get this all the time when we went to the Japanese market, Mitsuwa, for lunch! I like the cabbage here and I had no idea dashi was involved but subbing with stock makes it much more approachable for me.
Jasline N. says
Thank you Monica! It can be hard and expensive to get Dashi overseas, so even though using stock is not authentic, it’s more economical and easier for us 🙂
Amelia says
Hi Jaline, your chicken and egg rice bowl is definitely out of the world delicious. Look so inviting… I think I need 2 bowl. hahaha…. Nice click.
Have a nice day, regards.
Amelia
Jasline N. says
Woah then I’ll need to cook double for you 😉 Thank you for dropping by, have a great day too Amelia!
Bam's Kitchen says
Looks crazy delicious, the perfect comfort food. I just love Nami-san’s recipes, so easy and delicious. BTW love your new cover photo and the new hat you are looking adorable as usual. Pinning!
Jasline N. says
Awww thanks Bobbi! 🙂 Yes her recipes are all very good and delicious! I’m sure your hungry teenagers will chow down this in no time!
Kimberly@The Little Girl's Bakery says
Sounds great! I would love to try it!
Jasline N. says
You should Kimberly, it’s real comfort food!
Karen (Luvswesavory) says
Lovely! Must be delish too!
Jasline N. says
Thanks Karen, it definitely is!
Denise Browning@From Brazil To You says
Love it! My little one loves Asian food… and she would eat this and would come for more. It really has all the elements of comfort food.
Jasline N. says
Yes it does Denise! I’d be honoured if you make it!
apuginthekitchen says
This is the ultimate Japanese comfort food, I saw this recipe a few years ago, meant to make it and forgot, You have reminded me and yours looks absolutely delicious. I don’t have Dashi but will substitute and make this wonderful dish.
Jasline N. says
I’ve never made oyakodon as I never have Dashi on hand but I realised that shouldn’t stop me from making it, because we should always be adaptable isn’t it? Let me know when you make it!
Anna @ shenANNAgans says
OMG! I want this in my belly right now. Looks and sounds delicious, the perfect comfort feed to battle the low temperatures we are experiencing down under at the moment. Waaaaant! 🙂
Jasline N. says
THanks Anna! A bowl of this will definitely warm up and satisfy your tummy, hope you will make this soon! 🙂