May 7
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A couple of weeks ago I got an email from Lauren, the talented creative force behind Celiac Teen.  She explained that she was taking an online foods course for school, and that one of the projects they had to do for the international cuisine credit was a “field trip,” where they studied a country, it’s culture, and it’s cuisine and then put together a presentation about what they had learned.  Lauren chose to study Japan and asked if I would be willing to be a part of her field trip.  A chance to share my love of Japan and Japanese cuisine with one of my favorite people?  This was an offer I couldn’t refuse!  Lauren needed to make and try 3 different dishes from her chosen country, and so I sent her some ideas and then we decided upon our menu.  We decided that we would both make the dishes and then get on Skype and talk about them and Japan.

Oyakodon meal

This past Tuesday we both cooked and then “met” on Skype for a chat.  On the menu:

  • Ingen no goma-yogoshi (String Beans with a Black Sesame Dressing)
  • Oyako Domburi (Chicken and Egg Rice Bowl)
  • Yatsuhashi (Mochi triangles traditionally filled with sweet red bean paste)

Unfortunately when I went to make the yatsuhashi, I realized I was out of mochiko, the glutinous rice flour that I would need to make it, so I was unable to to make these.  But the rest of the meal went without a hitch and we sat down to dinner with Lauren and her family via Skype.  It was fun to hear about Lauren’s experience making the dishes and then talk to her about my experience in Japan, and how I changed because of that experience. (Go check out Lauren’s post about our adventure!)

In planning the project with Lauren, I realized that I hadn’t shared a recipe for oyakodon yet here on LFM.  It is time!  Oyakodon is one of my favorite Japanese comfort foods.  It is simple, filling, delicious, and easy to make.  Oyakodon is a donburi or rice bowl.  Oya means “parent” and ko means “child.”  In this dish parent and child are represented through the presence of chicken and eggs combined into a moist omelet poached in a flavorful broth.  In my favorite recipe, thinly sliced pieces of chicken and thin wedges of onion are are stewed in a seasononed broth,

Simmer chicken and onion in flavored dashi

and then beaten eggs are poured into the center of the stewing mixture and cooked.

Pour the beaten eggs into the skilletoyakodon omelet cooking

This is slightly different from the method used in many other recipes, as most recipes instruct you to pour the egg over the chicken and onion.  I like this method, as the entire dish stays extremely moist as the egg poaches in the liquid and still manages to bind the chicken and onion together.  One of the best things about the dish, besides the fact that it is delicious, is the fact that it is very quick to make.  If you make the rice ahead of time, it takes about 5 minutes of prep time, and then about 10 minutes of total cooking time.


Print This Recipe Print This Recipe


Adapted from At Home with Japanese Cooking, by Elizabeth Andoh

Makes 4 servings

1/2 pound boneless chicken breast
1 medium onion
2 cups dashi
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
4 large eggs
1/3 cup chopped cilantro (mitsuba would be more authentic, if you can find it)
3 cups cooked Japanese rice

1. Remove any skin or fat on the chicken breast and then slice it in half lengthwise.  Then slice those pieces into smaller thin pieces by cutting across the width of the piece of chicken with your knife at a 45-degree angle.  Peel and slice the onion into thin verticle wedges.

2. Heat the dashi in a small saucepan over medium heat until it is simmering, then add the soy sauce and sugar and stir until the sugar has dissolved.  Then add the chicken and onion and cook, uncovered, for 3 to 4 minutes, or until the onions have wilted and the chicken is cooked through.  While this is cooking, gently beat the eggs very well.

3. Pour the cooked onion and chicken mixture into a skillet and heat it over medium-heat until it is simmering.  Pour the beaten eggs into the center of the skillet and cook until the edges of the omelette begin to set.  Simmer for 3 to 4 minutes, then garnish the top with the chopped cilantro, and cook for an additional minute.

4. Divide the rice among 4 bowls and then place one quarter of the omelet over the rice in each bowl.  Pour any seasoned broth that may remain in the skillet over the omelets and serve.

{ 33 comments… read them below or add one }

Lauren May 7, 2010 at 7:36 am

Love it :). Thank you so much for everything Rachael, you’re a sweetheart :).


Maria May 7, 2010 at 7:39 am

How fun! I love Lauren. What a great team!


Jenny Flake May 7, 2010 at 7:54 am

Great job to both of you!! Such a fab looking recipe ladies!!


Paula - bell'alimento May 7, 2010 at 7:55 am

What a great idea! We need to work on our Italapan recipes ; )


Simone May 7, 2010 at 8:36 am

That looks gorgeous. I just saw it on Lauren’s site and ofcourse had to come and check your site out and it is beautiful! I will definitely be back for more!


Sarah May 7, 2010 at 8:59 am

Mmmm! Oyako donburi! One of my favourite dishes. That reminds me, I haven’t made it in a while… hmmm… (starts making shopping list for tomorrw… ;)


Joy May 7, 2010 at 9:29 am

That is a great way to learn from each other! The dish looks great. I haven’t had that for such a long time.


Michelle {Brown Eyed Baker} May 7, 2010 at 9:32 am

This looks great! I love learning about different types of dishes from you :)


Little Mochi May 7, 2010 at 10:24 am

MMMMMM! Love Oyako donburi as well… thinking it would be great for lunch this weekend.


CarolineAdobo May 7, 2010 at 1:59 pm

I read this earlier before going to the farmers’ market where I found mitsuwa so that is a sign that I should make this! Just a perfect dish to celebrate Mother’s Day this weekend. :)


Lyndsey May 7, 2010 at 3:01 pm

This sounds like a lot of fun. The dish looks good too! I have never had this one before! Maybe I should watch you make it :D


Cookin' Canuck May 7, 2010 at 3:51 pm

Wonderful recipe and a great story about sharing your love of Japan with Lauren.


[email protected] May 7, 2010 at 5:53 pm

Rachael you and Lauren are true inspiration for me in my kitchen. One of these days I am going to have to get my own lesson from you!


Kris May 8, 2010 at 12:23 am

Hi Rachel,

Oyakodon is one of my favorite dishes, I’ve been ordering it in Japanese restaurants for years and have been making it at home for the past five years…I used to buy Dashi – until I saw your post about how to easily make dashi from scratch (which you were even kind enough to clarify for me!).

Is the dashi recipe you posted on this website the proper one for oyakodon?

Also what if any additional veg do you add to oyakodon? I add mushrooms almost every single time and have been know to throw in broccoli as well.

thanks a bunch!


NancyAP May 8, 2010 at 1:26 am

Living in Japan, this is one of my all time favorites! I love Oyakodon! And Gyudon. And pretty much, any donburi!

Thanks for reminding me to put this on my weekly rotation soon!


Meeta May 8, 2010 at 9:09 am

brilliant – i’ve cooked with bloggers on skype and it’s sooo much fun. i love japanese food and maybe we should cook together too.


marla {family fresh cooking} May 8, 2010 at 4:20 pm

Eggs, chicken and rice….I have no excuses not to make this great meal!! By the way…I will miss you next weekend :( xxoo


Jen @ My Kitchen Addiction May 8, 2010 at 6:34 pm

Looks wonderful! What a fun project for both of you :)


Barbara Bakes May 10, 2010 at 8:38 am

I love Lauren too. What a great experience. I’m going to have to look for some dashi and give this a try. It sounds healthy and delicious.


Natalie May 10, 2010 at 8:39 am

This dish is so yummy! My officemate in my first year of graduate school was Japanese, and she had me over for dinner one time and served this. YUM. Thanks for bringing back that good memory!


Amber May 10, 2010 at 2:07 pm

I’m making this for dinner tonight! I even have everything for the homemade dashi, thanks to Washoku Warriors! I was wondering though, what brand of soy sauce do you recommend? Thank Rachael….


Fuji Mama (Rachael) May 10, 2010 at 2:13 pm

@Amber, Can’t wait to hear what you think!!! I always go with a Japanese soy sauce, as I find that although other brands are often cheaper, the flavor is different. Kikkoman is readily available, so it is often what I buy. But when I’m able to get a bottle of artisan soy sauce at the Asian market, I go for that!


Amber May 10, 2010 at 2:23 pm

That was fast!! I have some kikkoman in my pantry, I’ll go with that. Thanks for the info and great recipes….


Nigel Fogden May 10, 2010 at 2:39 pm

This is a great recipe and a good simple introduction to Japanese home-cooking. I’ve also tried making it substituting chicken stock for the dashi. It’s good that way too, but I think I like the dashi flavor better. At any rate, I’m looking forward to following your recipes!


tigerfish May 11, 2010 at 2:17 am

I’m always mixing those creamy silky eggs into the rice when served oyakodon :)


Maggy May 11, 2010 at 4:46 am

This looks delicious! Thanks for sharing this recipe with us.


BNDQ8 May 11, 2010 at 6:19 am

it looks so delicious that my lunch felt flat…definately gona give it a try for dinner :)


Swee San May 11, 2010 at 8:35 am

Interesting field trip! :) I made oyakudon for dinner last week, but I made fried chicken with panko instead.. yum


Lorie May 11, 2010 at 10:18 am

Made this for dinner last night. The kids really liked it. Thanks.


sippitysup May 11, 2010 at 6:21 pm

Where did you learn so much about Japanese cooking? Did I miss that post. I am always so impressed (read jealous) when I see these wonderful creations. GREG PS See Ya at “Camp”


Jen @ How To: Simplify May 13, 2010 at 9:06 am

What a great looking dish! I love all of your Japanese-inspired dishes. It really opens up my eyes to new culinary adventures!


Gabrielle December 28, 2010 at 6:40 pm

Wow, I didn’t know Oyakodon was so easy~ It looks so yummy! But oh wow, so much dashi! The dashi I buy comes in a tiny container, I don’t even think that’s a cup. Would it be bad to lessen the amount or could I just substitute it?


gaby @ Starting Fresh February 9, 2012 at 7:02 pm

I just tried your recipe. It was so easy and so tasty. Thanks so much! I expect it’ll be a regular meal in our home. As we were eating, I kept thinking of people that would enjoy this. Really glad to have found your blog. : )


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