Oyakodon – Japanese Street Food Recipe
The very first time I tasted Oyakodon, I was sitting on a tiny bench tucked under a food stall roof in Osaka, the rain gently tapping the tin cover.
That single comforting bowl – fluffy eggs, savory chicken, and sweet onions over a steaming bed of rice – felt like a warm hug.
Since then, it’s been my ultimate comfort food, and I couldn’t wait to bring it into my home kitchen and now, yours.
Whether you’re new to Japanese cooking or a seasoned enthusiast, this is one of those dishes that’s delightfully simple yet soulfully satisfying.
🧰 Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Frying Pan | For simmering chicken, onion, and egg | Any kitchenware store |
| Mixing Bowl | To lightly beat the eggs | Supermarket or online |
| Measuring Cups | To measure water and sauce accurately | Amazon, Walmart, local shops |
| Rice Cooker or Pot | To cook the rice perfectly | Kitchen appliance store |
| Knife & Cutting Board | To prep chicken and onions | Basic kitchen tool kits |
⏲️ Prep Time
Total Time: 20 minutes
- Prep: 5 minutes
- Cooking: 15 minutes
🧂 Ingredients
Serves 2
| Ingredient | Measurement |
|---|---|
| Onion | 50g (approx. ½ small onion), thinly sliced |
| Chicken breast | 300g, bite-sized pieces |
| Sukiyaki sauce | 20ml (about 1 tbsp + 1 tsp) |
| Water | 80ml (about ⅓ cup) |
| Eggs | 2, lightly beaten |
| Cooked Japanese rice | Enough for 2 bowls |
👩🍳 Instructions
- Prep Ingredients:
Slice the onion thinly and cut chicken breast into bite-sized cubes. Crack and gently beat the eggs in a bowl. - Simmer Base:
In a medium-sized frying pan over medium heat, add sliced onion, sukiyaki sauce, and water. Let it simmer for 2–3 minutes until the onions soften and become translucent. - Cook Chicken:
Add the chicken pieces into the pan. Stir gently and let simmer for about 10 minutes on medium heat, or until the chicken is fully cooked. - Add the Eggs:
Once the chicken is cooked, pour the beaten eggs evenly over the simmering mixture. Do not stir. Cover with a lid and let the eggs cook until just set, around 2–3 minutes. - Assemble the Bowl:
Place warm rice into individual serving bowls. Gently scoop the chicken and egg mixture on top. Try to keep the egg slightly runny – that’s the signature texture of a great Oyakodon!
🧊 Food Storage
- Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water to avoid drying out.
- Freezer: Not recommended, as the egg texture will change upon defrosting.
🔥 Pro Tips
- Customize the Sauce: No sukiyaki sauce? Use a mix of soy sauce (10ml), mirin (5ml), sugar (1 tsp), and a dash of dashi or chicken broth.
- Protein Swap: Swap chicken for tofu or mushrooms for a vegetarian twist.
- Egg Texture: For a creamier finish, turn off the heat just before eggs fully set.
- Serving Suggestion: Sprinkle with chopped green onions or a dash of shichimi togarashi for extra flavor.
📊 Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~390 kcal |
| Protein | ~32g |
| Fat | ~14g |
| Carbohydrates | ~32g |
| Sugars | ~5g |
| Sodium | ~650mg |
| Fiber | ~1g |
| Cholesterol | ~190mg |
Note: Values are approximate and vary based on portion size and exact ingredients used.
❓ FAQs
1. What does “Oyakodon” mean?
“Oya” means parent, and “ko” means child in Japanese – referring to the chicken and egg combo. “Don” is short for “donburi,” which means rice bowl. So it’s literally “parent-and-child rice bowl!”
2. Can I use chicken thigh instead of breast?
Absolutely! Thigh meat is juicier and adds extra flavor. Just adjust cooking time slightly to ensure it’s fully cooked.
3. What is sukiyaki sauce made of?
It typically contains soy sauce, mirin, sugar, and sake. It’s sweet and savory, perfect for simmering dishes.
4. Can I cook this without a lid?
It’s best with a lid to gently steam and set the eggs. But if you don’t have one, you can use foil or a baking tray as a cover.
5. Is this dish spicy?
Not at all. It’s very mild and kid-friendly. But feel free to spice it up with chili flakes or shichimi if you like heat!
❤️ Final Thoughts
I love how Oyakodon brings together humble ingredients and turns them into something so deeply comforting.
It’s the kind of dish you make when you’re craving warmth, simplicity, and flavor – all in one bowl. Whether you’re recreating a Japanese street food moment or just looking for an easy dinner, I hope this recipe brings joy to your table.
Remember, perfection isn’t the goal – just love what you cook, and it’ll always taste amazing. 💛
