Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
Reading: how to make oyakodon sauce
When it comes to mainstream fast food, Japan offers not only hamburgers and french fries, but the menu also extends to noodles and donburi (rice bowl) meals.
During lunchtime, you’d see diners and cafeterias around the office buildings crowded with Japanese salarymen and office ladies making their fuss-free fast food orders. These lunch spots usually serve up quick one-bowl meals, and Oyakodon (親子丼) or Oyako Donburi (親子丼ぶり) is often one of the popular choices.
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What is Oyakodon?
Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice.
Similar to Gyudon and Katsudon, Oyakodon is not only a long-time favorite at restaurants but also a favorite to make at Japanese home. Just as the name implies, everything about the rice bowl brings comfort and warmth.
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5 Reasons You Must Make Oyakodon
1. One-pan/bowl meal
When thinking of easy weeknight meals, one pan and one-bowl meal is an ideal solution. Fewer dishes = easy cleanup!
In Japan, Oyakodon is typically made in this single-serving Oyakodon pan. It helps to slide all the ingredients, including the sauce and half-cooked egg, to the rice bowl. In today’s recipe, I’ll use a small frying pan to do the same. You don’t need this special Oyakdon pan. 🙂
2. Quick and easy 30-minute cooking
These dishes can be whipped up with minimal time and effort. I first learned how to cook Oyakodon during home and economic class in middle school. Until these days, it is still one of my go-to comfort foods. If you have teenagers at home, Oyakodon is a great dish they could easily master. The kind of survival meal that will sustain them when they go to college.
3. No oil, fresh healthy ingredients
The onions and chicken are simmered in light dashi and soy sauce-based sauce. There’s no frying involved at all.
4. Common ingredients in the pantry
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Chicken, egg, and onion are pretty standard ingredients in most cuisines. I usually have these ingredients handy in my refrigerator (or freezer in case of chicken).
As for the condiments, if you cook Japanese or Asian food often, you most likely have sake (or Chinese rice wine), mirin, and soy sauce.
For the dashi broth, I recommend making it in a large pot so you can keep in the refrigerator for up to a week. It takes minimal time and effort to make this soup stock. With a big batch, you can take a portion out to make Oyakodon, and a portion out for miso soup. Now you have a filling rice bowl and a soothing miso soup. Win! If you prefer a short cut, instant dashi is a perfectly acceptable option too.
5. Satisfying comfort meal at home
You have tender chicken and soft creamy egg over a fluffy bed of rice. The rice absorbs delicious dashi sauce and every mouthful is sweet-salty-savory. Here you have it: a belly-filling, delicious comfort meal in one bowl.
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Editor’s Note: The post was originally published on February 4, 2011. The video and new images are added in October 2017.
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More Easy Donburi (Rice Bowl) Recipes You’ll Love:
- Gyudon (Quick Beef Bowl)
- Chicken Katsudon
- Pork Curry Bowl
- 12 Donburi Recipes
