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Thursday, September 19, 2013

Japanese Chicken and Egg on Rice(Oyako Donburi)

Oyakodon(親子丼) is a very popular Japanese "donburi" dish served on top of rice. Oyako literally means "parent-child", chicken and egg. It's lightly cooked in a broth and the consistency is much softer than an omelet, almost runny. A truly delectable Japanese dish.

Serves 4     433 cal./serving


  • 4 portions cooked short grain rice
  • 1/2 lb.(225g) boneless chicken
  • 1 onion
  • 4 eggs
  • 2 cups dashi bonito stock
  • 3 Tbsp. mirin(or 3 Tbsp. sake + 1 Tbsp. sugar)
  • 3 Tbsp. soy sauce
  • watercress leaves, nori seaweed or other greens(optional)


  1. Cook rice.
  2. Trim of excess fat from chicken and cut into bite sized pieces.
  3. Cut onion in half and slice thinly.
  4. In a shallow pan, combine dashi stock, mirin, and soy sauce and bring to a boil. Add chicken and bring to a boil again over high heat. Add onion and cook 3-4 minutes until onion is tender and chicken is cooked.
  5. Beat 4 eggs and pour them in gently in a circular motion to cover all the chicken. Cover the pan and cook 1-2 minutes over low heat. When eggs are just set, but still runny, turn off heat and let pan sit, covered, a minute or so. 
  6. Divide rice among 4 deep bowls and spread chicken and egg over the top of each and serve with shredded nori or other greens, if desired.

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