You don’t have enough time to prepare the meal ? or not so many items in the shelf ? All right, this recipe may resolve that problem. Oyako-don could be made up only through 3 steps, which are cutting ,simmering and serving. At the same time, basically you don’t need special ingredients, just need chicken and egg. But Umami taste of Dashi will stimulate your tongue and make you satisfied. Let’s try it together !

What is Don (some people say Donburi) ?

Anything over rice would be called “Don” (丼), such as “Katsu-don” (deep-fried cutlet pork over rice), “Kaisen-don” (sashimi over rice), and more… Don is very familiar to Japanese people as super quick meal but so delicious and having infinite possibility of the combination between something and white rice.

What is Oyako-don ?

Oyako means parents and kids in English. As you know, Chickens yields eggs. So that’s why we call Don with chicken and egg as Oyako-Don. It’s a kind of sad story. We, Japanese, have different type of Oyako-Don such as Harako-meshi(Kaisen Oyako-don) which is combination of salmon and ikura(salmon roes). That is a local cuisine in northern area of Japan. Someday I’m gonna show you how to make it. But don’t get me wrong, if we say Oyako-don in Japan without any excuse, that should describe Don with chicken and eggs. On the other hand, we have Tanin-Don too. In English, Tanin means “Other people”, or simply “Unrelated”. As you may assume, this is the case where we use other types of meat such as beef, pork, lamb and so on instead of the chicken, and mix it with egg. (Egg is only related with chicken, get it? :D) We call this a Tanin-Don.

By the way, Oyako-don has such a long history. Japanese people firstly made Oyako-Don in Edo jidai (Edo period), 250 more years back. And the first location where it was made is here, the center of Tokyo.

People who were in Edo (Tokyo) really loved Sukiyaki but beef which is the most important ingredients of Sukiyaki was very expensive for people at that time. That is the reason why the idea of Oyako-don came up. People made sukiyaki with chicken instead of using beef.

Ingredients for Oyako-don (Egg and chicken rice bowl)

Chicken – We recommend you to use chicken thigh for Oyako-don. But actually, we tend to use chicken breast to reduce fat, currently. As I mentioned in yogurt chicken curry recipe, chicken breast can be made tender as same as chicken tights by soaking it into yogurt for several hours in refrigerator. So if you take care about the amount of fat nutrition, you can use chicken breast with that way. By the way, I directly throw chicken into boiled sauce right after cut it into dices but I also love baking or smoking before simmering. Definitely it can enhance its flavor.
Vegetables – Sweetness is important factor for Oyako-don. And I would like to make it with more simple taste so I usually add only slices of onion(and sometimes Japanese leek). But people sometimes use green peas or some other green vegetables at the same time.

How to make Egg and chicken rice bowl

Preparation of Oyako-don is incredibly simple. Firstly cut the onion into 7 ~ 8 mm wide pieces in the same direction as the fibers. Cut the chicken into 3 ~ 4 cm cubes. Beat the egg whites well, then mash the yolk and mix roughly. Wipe the chicken with a paper towel and coat with katakuriko aka corn starch.

Vegetables in cooking

Put soy sauce,sugar,mirin (or white wine) and the onion in a frying pan over medium heat. When it comes to a boil, add the chicken, cover with a lid, and simmer for 3-4 minutes, shaking occasionally to prevent it from burning.

Oyako-don chicken in cooking

Pour 1/3 of the egg into the center of the frying pan, let it rest for a moment, and then pour it out in a circular motion. Use a ladle to stir slowly for 2 rounds.

Cover with a lid and leave for about 10 seconds, then remove the lid and place on the rice while it is half-cooked. Sprinkle powdered Sichuan pepper if you like

Variations of Oyako-don

As I mentioned above, there is an another type of Oyako-don with using salmon and ikura. And if you change the meat from chiken to beef, pork or something else like lamb, you can cook Tanin-don.

Enjoy!

Category

Oyako-don

Yields2 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 2 Rice
 200 g Chicken thights
 0.50 Onion
 Sichuan pepper
 0.50 tbsp Katakuriko(Corn starch flour)
 3 Egg
 150 ml Water
 3 tbsp Soy sauce
 1.50 tbsp Sugar
 1 tbsp Mirin

1

Cut the onion into 7 ~ 8 mm wide pieces in the same direction as the fibers. Cut the chicken into 3 ~ 4 cm cubes. Beat the egg whites well, then mash the yolk and mix roughly. Wipe the chicken with a paper towel and coat with katakuriko.

2

Put soy sauce,sugar,mirin and the onion in a frying pan over medium heat. When it comes to a boil, add the chicken, cover with a lid, and simmer for 3-4 minutes, shaking occasionally to prevent it from burning.

Oyako-Don in Cooking

3

Pour 1/3 of the egg into the center of the frying pan, let it rest for a moment, and then pour it out in a circular motion. Use a ladle to stir slowly for 2 rounds.

4

Cover with a lid and leave for about 10 seconds, then remove the lid and place on the rice while it is half-cooked. Sprinkle powdered Sichuan pepper if you like

Ingredients

 2 Rice
 200 g Chicken thights
 0.50 Onion
 Sichuan pepper
 0.50 tbsp Katakuriko(Corn starch flour)
 3 Egg
 150 ml Water
 3 tbsp Soy sauce
 1.50 tbsp Sugar
 1 tbsp Mirin

Directions

1

Cut the onion into 7 ~ 8 mm wide pieces in the same direction as the fibers. Cut the chicken into 3 ~ 4 cm cubes. Beat the egg whites well, then mash the yolk and mix roughly. Wipe the chicken with a paper towel and coat with katakuriko.

2

Put soy sauce,sugar,mirin and the onion in a frying pan over medium heat. When it comes to a boil, add the chicken, cover with a lid, and simmer for 3-4 minutes, shaking occasionally to prevent it from burning.

Oyako-Don in Cooking

3

Pour 1/3 of the egg into the center of the frying pan, let it rest for a moment, and then pour it out in a circular motion. Use a ladle to stir slowly for 2 rounds.

4

Cover with a lid and leave for about 10 seconds, then remove the lid and place on the rice while it is half-cooked. Sprinkle powdered Sichuan pepper if you like

Oyako-Don (Chicken and Egg with Rice)
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