Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe (2024)

but "lesser known" is subjective. if you wish to know more about any particular ingredient, simply google it. i don't say this with any rudeness or curtness at all, but genuinely. this page is meant to be a recipe, there are other pages that are for storytelling and explanations. one of the things i like about NYT cooking is that you don't first have to scroll through pages of text to get to the recipe you came for :)

Japanese cooking has many steps that appears to be unnecessary, but they all have reasons.In this case, the meat is browned first to lock the juice and the good flavor in the meat, just like when you make a good beef stew:)

Unnecessarily complicated! Crisp the chicken skin first, sure, but then just do all of the onions and sauce together and then all of the chicken and all of the eggs. Delicious meal, though.

I consider this Japanese comfort food -- my go to for any meal (breakfast, lunch, or dinner) when I was in Japan. Interestingly, the first time I had it was in Kyoto and it was not made or served this way. The chicken, onion, and sauce mixture was poured over the rice in a bowl that has a cover. The egg was beaten and poured over the mixture, the cover was put on, and the heat from the cooked chicken and rice cooked the egg.

I wish recipes would include explanations of lesser known ingredients like "dashi."

I used a hack by Jamie Oliver; fry the skin separately until crispy, then proceed with the rest of the recipe. Then add it as a garnish. Much tastier!

This is a good one. I also did everything at once and it was delicious. I made my own dashi (kombu, water, soy sauce and sh*take mushrooms) which is much less fishy and salty than a reconstituted one.

I found kombu at Whole Foods in SF; the recipe was on the back. Soak kombu & 3 dried shiitake in 4 cups water for 15 mins. Slice shiitake and simmer 10-15mins. Remove shiitake and kombu and add 2 Tbsp good soy sauce. Perhaps not traditional but I enjoyed it. Emerald Cove is the brand of Pacific Kombu that I used.

I tried to time it with the end of the rice being cooked and that was a mistake. Cook the rice beforehand to avoid scrambling.I couldn't find instant dashi so I made it using https://www.justonecookbook.com/how-to-make-dashi/ (both ingredients were at Whole Foods) and that was the one thing I executed correctly.I'd even consider ditching the sugar so I could feel the dashi more ...

Dashi is a basic Japanese cooking stock made by simmering kombu (kelp - a kind of seaweed) in water, then adding katsuoboshi (dried, smoked tuna which has been shaved into paper-thin flakes) and straining the resulting stock to use in cooking. You can also buy packets of granulated instant dashi to reconstitute in hot water, but the made-from-scratch stuff is way fresher tasting.

Meat isn't browned first to lock in the juices, as it doesn't. Meats are browned first for the flavor, the look, and for sauces.https://amp-thekitchn-com.cdn.ampproject.org/v/s/amp.thekitchn.com/does-...

I have made this twice now, and while I haven’t cooked it in two batches, I now think that is very important. This time I made it for three people and making that much at once meant that the sauce barely cooked off and didn’t really caramelize as much as the first time. I will update this after cooking it separately, but I think that is the reason it is recommended to do in two batches.

Great recipe! I strayed a bit by halving the dashi (not a fan when it gets overly fishy) and cooking everything together instead of cooking the chicken separately. Really fantastic base recipe to play with flavours.

Used Samin Nosrat's homemade dashi instructions. Couldn't have been easier. I'm new to Japanese comfort food and this really hit the spot on a cold winter's day. Kids and husband loved it. I didn't have dry sake so I just added a little more mirin and a little more dashi. It will definitely be added to our weekday rotation.

substitutions for mitsuba and shichimi togarashi please

Best recipe !!

This was fantastic! Oyakodon was one of our favorite meals when we lived in Japan, and this recipe was spot on. We were lazy and substituted chicken broth for dashi. We also did boneless skinless thighs. Super easy and delicious!

I replace the chicken with tofu— follow directions exactly. Perfect comfort food!

This is amazing!

I worked with what I had on hand and made this with many substitutions: White wine instead of sake, a little rice vinegar mixed with shoyu instead of mirin. I also added fresh green beans to the recipe at the same time as the onion. I added more sauce to make sure everything was covered but it ended up too soupy. It all came out fine--not amazing, but a tasty-enough weeknight dinner. Next time I will follow the recipe exactly and make it a little drier.

I concur that it would tastier to crisp the skin separately and add at the end. Delicious even with slightly soggy skin.

When you say "six tablepoons of dashi" do you mean of the prepared dashi soup stock? Dashi power is known as "dashi no moto" in Japanese, and I can't imagine using six tbsp of it in this small recipe.

was absolutely #bomb! great recipe for the kids and i. household favourite! get in now to the grocery store and whip up this #cool meal! #yolo #swag hide your husbands, hide your kids because this gal cooks up heaven.

This has become a favorite Saturday morning breakfast of ours. We always have whole chickens on hand, and this is a perfect way to use the thighs.

Used a dry white wine and chicken stock as substitutes and it turned out well. 4 thighs and 6 eggs was more than enough for 4 people, 8 eggs feels like too much. Super-easy weeknight meal!

I really enjoyed making this! I personally switched out the chicken thighs and used chicken breast. I cooked it on a stainless steel skillet, where I was able to add some extra flavor by deglazing the pan.

RE: "Sealing in the juices". This *hypothesis* was put forward by the German chemist Justus Leibig (one of the founding fathers of Organic Chemistry) in the 1850: he had no experimental evidence for this happening.However, in 1912 Louis Camille Maillard ("ma-yar") discovered the chemical changes produced during browning- i.e., production of flavorful aromatic molecules. See "Maillard Reaction" in Wikipedia; for a briefer explanation, refer to Harold McGee's "On Food and Cooking".

Very delicious! I made the dashi using the same web site as Syed, using kelp and tuna flakes I bought from Amazon. I kinda wish I had done the hack mentioned earlier about saving the skin for a topping at the end - I feel the dish would have benefited from some crunch. I found that the eggs were not even remotely done after the prescribed cooking time -- I needed to put the pan back on heat, covered, for another full minute to get the "wobbly but not raw" level. Worth the efforts, though!

I love this recipe and have made it several times with the scallions. I was unable to find mitsuba (which I have learned is also known as Japanese parsley) at my local and very extensive Asian market. I was curious enough to buy a packet of seeds, which sprouted readily and are doing well. Mitsuba is, indeed, a parsley relative, although it is a perennial, and has a flavor not entirely unlike parsley. It does well in pots. I'm waiting to see how the ones I planted outside adapt to NC's summer.

Made this according to the recipie, scratching my head at why so many are complaining about the ingredients. I had no problem finding everything in rural Maryland, including instant dashi (called "clear soup" in an asian product line). Did not find the 7-spice blend to finish, used Korean chili powder. Great recipie but a little shy on the broth like another reviewer. Searched for useful reviews (getting harder), made recipie again, doubled the liquid portion and drizzled over. Wonderful!