Are you looking for a delicious and versatile Japanese dish to add some excitement to your meal routine? Look no further than oyakodon, a popular rice bowl dish that’s perfect for any occasion. Oyakodon, which literally means “parent-and-child” donburi in Japanese, is a simple yet flavorful dish made with grilled chicken, egg, and savory sauce served over a bed of steaming hot rice.
In this article, we’ll explore 18 mouth-watering oyakodon recipes that will take your taste buds on a journey around the world. From classic combinations to bold twists, these recipes are sure to satisfy any craving. Whether you’re in the mood for something spicy, savory, or sweet, there’s an oyakodon recipe here that’s perfect for you.
In this first installment of our series, we’ll start with some traditional favorites and work our way up to more adventurous variations. Get ready to spice up your mealtime routine with these 18 flavorful oyakodon recipes!
Classic Chicken and Egg Oyakodon
Oyakodon is a popular Japanese comfort food dish that combines juicy chicken and savory egg in a rich, umami-based sauce. This classic recipe brings together the simplicity of donburi (Japanese rice bowl) with the indulgent flavors of oyaki (parent-child) cooking.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 eggs
– 2 tablespoons soy sauce
– 2 tablespoons sake or dry white wine
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Cooked Japanese rice, for serving
Instructions:
1. In a large skillet or wok, cook the chicken over medium-high heat until browned and cooked through.
2. Push the chicken aside; crack in the eggs and scramble them until just set.
3. Add soy sauce, sake, mirin, sugar, and ginger to the pan, whisking constantly to combine.
4. Return the chicken to the pan and stir-fry for 1-2 minutes, allowing the flavors to meld.
5. Serve the oyakodon over a bed of cooked Japanese rice.
Cooking Time: 15-20 minutes
Spicy Miso Oyakodon
This Japanese-inspired dish combines the rich flavors of miso and soy sauce with the spiciness of Korean gochujang, creating a harmonious balance of sweet, savory, and spicy notes. Perfect for those who enjoy a little heat in their meals!
Ingredients:
– 1/2 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 tablespoon sugar
– 1/4 teaspoon ground black pepper
– 1/2 cup dashi broth (or chicken broth as a substitute)
– 2 boneless, skinless chicken thighs, sliced into thin strips
– Sliced green onions and toasted sesame seeds for garnish
Instructions:
1. In a small saucepan, combine miso paste, soy sauce, gochujang, garlic, sugar, and black pepper. Whisk until smooth.
2. Add dashi broth (or chicken broth) to the mixture and whisk until combined.
3. Bring the sauce to a simmer over medium heat.
4. Add chicken strips to the sauce and cook for 5-7 minutes or until cooked through.
5. Serve hot, garnished with green onions and toasted sesame seeds.
Cooking Time: 15-20 minutes
Vegetarian Tofu Oyakodon
Oyakodon is a popular Japanese rice bowl dish that typically features chicken or beef, but we’ve given it a vegetarian twist by using tofu instead. This recipe is perfect for those looking for a meat-free take on this classic comfort food.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 2 tablespoons of soy sauce
– 2 tablespoons of sake (or dry white wine)
– 1 tablespoon of mirin (sweet Japanese cooking wine)
– 1 teaspoon of sesame oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of cooked Japanese rice
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the sesame oil in a pan over medium heat. Add the tofu and cook until golden brown on all sides.
2. In a separate pan, combine soy sauce, sake, and mirin. Bring to a simmer and cook for 2 minutes.
3. Add the cooked rice to the sauce mixture and stir-fry until combined and heated through.
4. Serve the tofu and rice mixture over the onion and garlic mixture.
Cooking Time: 15-20 minutes
Teriyaki Glazed Oyakodon
This recipe combines the rich flavors of teriyaki sauce with the tender chicken and soft-boiled egg, served over a bed of fluffy Japanese rice. Perfect for a quick and satisfying meal.
Ingredients:
• 1 lb boneless, skinless chicken breast or thighs
• 2 cups Japanese short-grain rice
• 4 eggs
• 1/2 cup teriyaki sauce (homemade or store-bought)
• 2 tbsp soy sauce
• 2 tbsp sake (or dry white wine)
• 2 tbsp mirin (sweet Japanese cooking wine)
• 1 tsp sugar
• Sesame seeds and chopped green onions for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a separate pan, whisk together teriyaki sauce, soy sauce, sake, mirin, and sugar. Bring to a simmer over medium heat.
3. Add chicken to the glaze and cook until cooked through, about 5-6 minutes per side.
4. Soft-boil eggs by submerging them in boiling water for 6-7 minutes. Drain and run under cold water.
5. Assemble donburi bowls with cooked rice, glazed chicken, and soft-boiled egg.
Cooking Time: 20-25 minutes
Seafood Oyakodon with Shrimp and Scallops
A flavorful Japanese-inspired rice bowl dish packed with succulent shrimp and scallops, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked Japanese rice (preferably short-grain rice)
– 1/2 pound large shrimp, peeled and deveined
– 1/2 pound scallops, rinsed and patted dry
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking sake)
– 1 teaspoon sugar
– 1/4 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, thinly sliced for garnish
Instructions:
1. Cook the Japanese rice according to package instructions.
2. In a small bowl, whisk together soy sauce, sake, mirin, sugar, and sesame oil.
3. Add the shrimp and scallops to the marinade; let it sit for 5 minutes.
4. Heat a non-stick pan over medium-high heat; cook the seafood mixture for 2-3 minutes per side, until cooked through.
5. Serve the seafood on top of the cooked Japanese rice; garnish with thinly sliced scallions.
Cooking Time: Approximately 10-12 minutes
Kimchi Oyakodon with a Korean Twist
This recipe puts a modern spin on the classic Japanese oyakodon by incorporating the bold flavors and spices of kimchi. The result is a harmonious blend of sweet, sour, and spicy notes that will tantalize your taste buds.
Ingredients:
– 1 cup cooked chicken breast or thighs
– 1/2 cup kimchi (homemade or store-bought)
– 1/4 cup Japanese rice
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the Japanese rice according to package instructions.
2. In a separate pan, heat the sesame oil over medium-high heat. Add the kimchi and cook for 2-3 minutes, stirring occasionally.
3. Add the cooked chicken, soy sauce, and Gochujang to the pan with the kimchi. Stir until well combined.
4. Divide the cooked rice into two bowls. Top each bowl with the kimchi-chicken mixture.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Cheesy Oyakodon with Melted Mozzarella
Oyakodon is a popular Japanese dish that typically consists of chicken and egg cooked in soy sauce-based broth. This recipe takes it to the next level by adding melted mozzarella cheese, giving it an Italian twist.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (e.g., shiitake and cremini), sliced
– 1/2 cup soy sauce
– 1/4 cup sake or dry white wine
– 1 tablespoon sugar
– 2 eggs
– 1/2 cup mozzarella cheese, shredded
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. In a small bowl, whisk together soy sauce, sake or white wine, and sugar. Pour the mixture over the chicken and mushrooms.
4. Crack in the eggs and scramble them with the chicken and mushroom mixture.
5. Transfer the skillet to the oven and bake at 375°F (190°C) for 10-12 minutes, or until the eggs are cooked through.
6. Remove from the oven and sprinkle shredded mozzarella cheese on top. Let it melt slightly before serving.
Cooking Time: 20-25 minutes
Low-Carb Cauliflower Rice Oyakodon
This Japanese-inspired recipe replaces traditional rice with cauliflower rice, making it a low-carb and healthy twist on the classic Oyakodon dish. This flavorful and savory bowl is perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 head of cauliflower
– 2 boneless chicken breasts, cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Pulse cauliflower in a food processor until it resembles rice.
2. In a large skillet, cook chicken and onions over medium-high heat until cooked through.
3. Add soy sauce, sake, rice vinegar, sesame oil, garlic, salt, and pepper to the skillet. Stir to combine.
4. Add cauliflower “rice” to the skillet and stir-fry for 2-3 minutes or until heated through.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Curry-Spiced Oyakodon
This recipe combines the rich flavors of Japanese oyakodon with the warm spices of Indian curry, resulting in a dish that is both familiar and excitingly new. This comforting bowl of goodness is perfect for a quick weeknight dinner.
Ingredients:
– 1/2 cup Japanese curry roux
– 1/4 cup chicken or vegetable broth
– 1/4 cup water
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 onion, thinly sliced
– 1 clove garlic, minced
– 1 cup cooked chicken or pork, diced
– Salt and pepper to taste
– Cooked Japanese rice and scallions for serving
Instructions:
1. In a small saucepan, combine curry roux, broth, water, soy sauce, and sake. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add the onion and garlic; cook until the onion is translucent.
4. Stir in the cooked chicken or pork.
5. Season with salt and pepper to taste.
6. Serve the curry-spiced oyakodon over Japanese rice, garnished with scallions.
Cooking Time: 20-25 minutes
Ginger and Garlic Infused Oyakodon
Oyakodon, a popular Japanese comfort food dish, gets an extra boost of flavor with the addition of ginger and garlic. This simple recipe infuses tender chicken and onions in a savory sauce, served over steamed rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 2 inches fresh ginger, peeled and grated
– 2 cups cooked Japanese rice
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– Salt and pepper to taste
Instructions:
1. Cook the chicken and onions in a large skillet over medium-high heat, until the chicken is cooked through and onions are caramelized.
2. Add the garlic and ginger; stir-fry for an additional minute.
3. Whisk together soy sauce, sake, mirin, salt, and pepper. Pour the mixture over the chicken and onions; simmer for 5 minutes.
4. Serve the Oyakodon over steamed Japanese rice.
Cooking Time: 20-25 minutes
Gluten-Free Soy Sauce Oyakodon
Discover the rich flavors of Japan with this gluten-free version of traditional Oyakodon, a popular Japanese rice bowl dish.
Ingredients:
– 1 cup gluten-free soy sauce
– 2 cups cooked white rice (preferably short-grain Japanese-style)
– 1/4 cup sake (gluten-free)
– 1 tablespoon mirin (sweet Japanese cooking wine, gluten-free)
– 1/4 teaspoon grated ginger
– 1/4 cup diced chicken breast or thighs
– 2 tablespoons sesame oil
– Salt and pepper to taste
– Optional: scallions, pickled ginger, and grated daikon for garnish
Instructions:
1. Cook the white rice according to package instructions.
2. In a small saucepan, combine soy sauce, sake, mirin, and ginger. Bring to a simmer over medium heat.
3. Add the diced chicken to the saucepan and cook until fully coated and heated through.
4. Stir in sesame oil.
5. Serve the chicken mixture over cooked rice.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Serve: Garnish with optional scallions, pickled ginger, and grated daikon for added flavor and visual appeal.
Sweet and Sour Oyakodon with Pineapple
Oyakodon is a beloved Japanese comfort food, typically made with chicken and egg cooked in a savory soy-based sauce. In this recipe, we add a sweet and tangy twist by incorporating pineapple into the dish, creating a delightful balance of flavors.
Ingredients:
– 1 cup diced boneless chicken breast
– 2 eggs
– 1/2 cup pineapple chunks
– 1/4 cup all-purpose flour
– 1/2 cup soy sauce
– 1/4 cup vinegar (apple cider or rice vinegar)
– 1 tablespoon sugar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Cook the chicken in a pan with sesame oil until browned, then set aside.
2. In the same pan, crack in the eggs and scramble them into small pieces.
3. Add the pineapple chunks to the pan and cook for 1-2 minutes.
4. Mix together soy sauce, vinegar, sugar, and flour to create the sweet and sour sauce.
5. Pour the sauce over the chicken and egg mixture, stirring well to combine.
6. Simmer the mixture for 5-7 minutes or until the sauce has thickened slightly.
7. Serve hot, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: 15-20 minutes
Smoky Bacon Oyakodon
Oyakodon is a popular Japanese comfort food dish that typically features chicken and eggs cooked in a savory sauce. This recipe takes it to the next level by adding smoky bacon, giving it a rich and indulgent flavor profile.
Ingredients:
– 4 oz boneless, skinless chicken breast or thighs
– 2 slices of smoky bacon (such as applewood-smoked)
– 1/2 cup of oyakodon sauce (or store-bought equivalent)
– 2 eggs
– 1 tablespoon soy sauce
– 1 tablespoon mirin (sweet Japanese cooking wine)
– Salt and pepper to taste
– Cooked Japanese rice for serving
Instructions:
1. Cut the chicken into bite-sized pieces and season with salt and pepper.
2. Cook the smoky bacon in a pan until crispy, then set aside.
3. In the same pan, add the oyakodon sauce and bring to a simmer.
4. Add the chicken to the sauce and cook for 5-7 minutes or until cooked through.
5. Push the chicken to one side of the pan, crack in the eggs, and scramble them until cooked through.
6. Mix the eggs with the chicken and add the crispy bacon bits. Serve over Japanese rice.
Cooking Time: 15-20 minutes
Coconut Milk Oyakodon with a Creamy Finish
A modern twist on the classic Japanese oyakodon, this recipe combines tender chicken and eggs with creamy coconut milk and savory soy sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 eggs
– 1 can (14 oz) full-fat coconut milk
– 2 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste
– Sliced green onions for garnish
Instructions:
1. Bring a large pot of water to a boil. Cook chicken until cooked through, about 5-7 minutes. Drain and set aside.
2. In a small bowl, whisk together eggs and soy sauce. Add sesame oil and whisk until smooth.
3. Slice cooked chicken into thin strips.
4. Heat coconut milk in a medium saucepan over medium heat. Whisk in egg mixture until well combined.
5. Add sliced chicken to the coconut milk mixture and stir to coat.
6. Cook for an additional 2-3 minutes, or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with green onions.
Cooking Time: 15-20 minutes
Thai Basil Oyakodon with Chili Flakes
This recipe combines the bold flavors of Thai basil and chili flakes with the comforting warmth of a traditional Japanese oyakodon. The result is a spicy and aromatic rice bowl that’s sure to become a new favorite.
Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 4-6 Thai basil leaves, chopped
– 1 tsp grated ginger
– 1/2 tsp chili flakes
– 2 cloves garlic, minced
– 1 cup chicken broth
– Salt and pepper to taste
– Optional: sesame seeds, sliced green onions for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet or wok, heat oil over medium-high. Add chicken and cook until browned, about 5-6 minutes.
3. Add ginger, garlic, chili flakes, and Thai basil. Stir-fry for 1 minute.
4. Pour in chicken broth and bring to a simmer. Cook until liquid is reduced by half, about 2-3 minutes.
5. Serve chicken mixture over cooked rice.
Cooking Time: 15-20 minutes
Mediterranean Oyakodon with Olives and Feta
Inspired by traditional Japanese oyakodon, this Mediterranean twist adds a flavorful spin to the classic chicken and egg dish. With the addition of salty olives and crumbly feta cheese, you’ll experience a delightful fusion of East meets West.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large eggs
– 1/4 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tsp soy sauce (or tamari)
– 1 tsp sake (or dry white wine)
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together soy sauce and sake.
2. Add chicken pieces to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Cook chicken in a non-stick pan with olive oil until cooked through, about 5-7 minutes.
4. In a separate pan, scramble eggs and set aside.
5. Serve chicken over scrambled eggs, topping with sliced olives and crumbled feta cheese.
Cooking Time: Approximately 15-20 minutes
Lemongrass and Lime Oyakodon
This vibrant Japanese-inspired rice bowl dish is a perfect blend of zesty lemongrass, tangy lime, and savory chicken. With its aromatic flavors and colorful presentation, it’s sure to be a hit with anyone.
Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 stalks lemongrass, bruised and chopped
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp sesame oil
– Salt and pepper to taste
– Scallions and pickled ginger for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, heat the sesame oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes.
3. Remove the chicken from the pan and set aside. Add the chopped lemongrass and cook for 1 minute, stirring constantly.
4. Add the soy sauce, lime juice, salt, and pepper to the pan. Stir to combine.
5. Serve the cooked rice in a bowl, topped with the chicken, lemongrass mixture, and garnish with scallions and pickled ginger if desired.
Cooking Time: 15-20 minutes
Maple-Glazed Oyakodon with a Hint of Cinnamon
This Maple-Glazed Oyakodon with a Hint of Cinnamon is a creative twist on the classic Japanese rice bowl dish. The sweetness from the maple syrup pairs perfectly with the savory chicken and onions, while the cinnamon adds a warm and comforting touch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, thinly sliced
– 2 cups cooked Japanese rice (short-grain)
– 2 tbsp maple syrup
– 1 tsp ground cinnamon
– 2 tbsp soy sauce
– 1 tsp sake (optional)
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together soy sauce, sake (if using), and maple syrup. Add the chicken and marinate for at least 30 minutes.
3. Grill or pan-fry the chicken until cooked through, then set aside.
4. In a separate pan, cook the sliced onions over medium heat until caramelized, about 15-20 minutes.
5. To assemble the oyakodon, place some cooked rice in a bowl, add sliced grilled chicken and caramelized onions on top, and drizzle with any remaining maple glaze.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your Japanese cooking skills with these 18 flavorful oyakodon recipes! This classic comfort food dish typically consists of chicken or pork cooked with eggs and soy sauce, but we’ve taken it to the next level by adding unique twists such as spicy miso, vegetarian options, seafood combinations, and more. Whether you’re looking for a quick weeknight dinner or an impressive party dish, there’s something on this list for everyone. From teriyaki glaze to kimchi kick, each recipe showcases the versatility of oyakodon and is sure to delight your taste buds.
