Oyakodon
Oyakodon, from above
Non vegTokyo

Oyakodon

Chicken and egg simmered in sweet dashi over rice. Parent and child, together at last.

25 minTime
47 gProtein each
mildSpice
Parent and child2 chapters · 1 min read

Make it your way

Grandma's wayChicken and soft egg simmered in sweet soy dashi over rice.
The original
649kcalsame
47 gproteinsame
3 gfibresame
25minutessame

Oyakodon, the classic donburi.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Short grain rice (sushi rice)1 cup, cooked
Water⅔ cup
Kombua small piece
Bonito flakesa small handful
Soy sauce2 tbsp
Sugar1 tbsp plus 1 tsp
Onion1 medium, thinly sliced
Chicken, boneless250 g boneless thigh, bite sized
Egg3, lightly beaten
Spring onion (green onion, scallion)1 stalk, sliced

Method

5 steps
  1. 1Cook the rice. Make a quick dashi with the water, kombu and bonito and strain.
  2. 2Simmer the dashi, soy and sugar with the onion until the onion softens.
  3. 3Add the chicken and simmer, turning, until cooked through with no pink.
  4. 4Pour two thirds of the egg in a circle, cover for 30 seconds, then add the rest and turn off the heat when barely set.
  5. 5Slide over bowls of hot rice and top with spring onion.
Serve it like this

Serve in deep rice bowls with the egg slid on top so it stays glossy, spring onion scattered over, miso soup and pickles on the side.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Oyakodon: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tendon45 min
Bread or rice Methi thepla40 min
On the side Miso soup20 min
On the side Japanese cucumber salad15 min
On the side Spinach goma ae15 min
To drink Matcha latte5 min
Something sweet Dorayaki35 min
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