7 things you need to do when you come visit Japan
If you are considering or already decided upon visiting Japan, here is a list of what you should not miss out on when you come and visit.
Chicken Oyakodon (親子丼)
Chicken Oyakodon
(親子丼)
Oyakodon (親子丼) made with chicken is a very popular dish in Japan and it is a dish which can be easily made quite cheaply. Oyakodon can mainly refer to 2 things: either the bowl of rice topped off with chicken and eggs or a bowl of rice topped off with raw salmon and salmon roes (The meaning behind the term Oyakodon is explained below). At least for the prior, you can easily wow your friends and family with ingredients that you can get your local supermarket. We can vouch that this is a very typical Japanese dish and it simply tastes amazing so we definitely recommend that you try this recipe at least once.
Table of Contents
A little bit about the Oyakodon（親子丼）
Oyakodon (親子丼), means “parent-and-child donburi” in Japanese. This is because the meat (=parent) and the egg (=child) are cooked together, which is then poured on to a bowl of rice. Oyakodon, may also refer to a bowl of rice topped with raw salmon (=parent) and salmon roe (=child). In the case of the one made with chicken and eggs, it is cooked with also some sliced scallion, onions and soy sauce which are then simmered with the chicken and eggs. The egg put in long enough so that they do not harden to much but at the same time runny enough to make the bowl a little bit runny which tangles with the rice very nicely.
Much of the ingredients needed to make the chicken Oyakodon are very much accessible and cheap so we highly recommend that you give this dish a go!
List of Ingredients you will need
(Serving for 4 people)
・ Chicken Thighs… 20 Ounces (550 grams)
・ Onions… 1 Piece
・ Eggs… 8 eggs
・ Rice… Amount suitable for 4 people
・ Soy Sauce… 8 Tablespoon
・ Mirin… 8 Tablespoon
・ Cooking Sake… 2 Tablespoon
・ Sugar… 2 Teaspoon
(Serving for 4 people)
・ Chicken Thighs…
20 Ounces (550 grams)
・ Onions… 1 Piece
・ Eggs… 8 eggs
・ Rice… Amount suitable for
4 people
・ Soy Sauce… 8 Tablespoon
・ Mirin… 8 Tablespoon
・ Cooking Sake… 2 Tbsp
・ Sugar… 2 Tsp
Recipe
1. Slice the onions but make sure not to cut it too thinly because we
want to keep the texture. Also, cut the chicken into bite-sized
pieces.
2. Put the Soy Sauce, Mirin, Cooking Sake, sugar and 1 cup water
into a pot and wait for it to boil. Make sure to taste the sauce and
adjust the flavours accordingly.
3. Once its boiled, put the chicken and and onions into the pot and
cook it for roughly 10 minutes.
4. Crack the eggs open and make sure to stir the eggs well.
5. Pour half of the eggs into the pot and cook it for 60 seconds over
low heat.
6. Pour the rest of the eggs whilst stirring the pot.
7. Put the lid on the pot and wait 45-60 seconds.
8. The Oyakodon is almost ready! Get some rice into a bowl and
pour the insides of the pot onto the rice.
Tip: While it is simple, making the Oyakodon runny is the hardest part. It does not taste very well if the eggs have completely hardened so make sure that you do not heat it too much. Pay close attention to the texture of the eggs and once some parts of the eggs have somewhat solidified, its ready so pour it over the rice.
1. Slice the onions but make sure not to cut it too thinly
because we want to keep the texture. Also, cut the
chicken into bite-sized pieces.
2. Put the Soy Sauce, Mirin, Cooking Sake, sugar and 1
cup water into a pot and wait for it to boil. Make sure
to taste the sauce and adjust the flavours
accordingly.
3. Once its boiled, put the chicken and and onions into
the pot and cook it for roughly 10 minutes.
4. Crack the eggs open and make sure to stir the eggs
well.
5. Pour half of the eggs into the pot and cook it for 60
seconds over low heat.
6. Pour the rest of the eggs whilst stirring the pot.
7. Put the lid on the pot and wait 45-60 seconds.
8. The Oyakodon is almost ready! Get some rice into a
bowl and pour the insides of the pot onto the rice.
Tip: While it is simple, making the Oyakodon runny is the hardest part. It does not taste very well if the eggs have completely hardened so make sure that you do not heat it too much. Pay close attention to the texture of the eggs and once some parts of the eggs have somewhat solidified, its ready so pour it over the rice.
1. Slice the onions but make
sure not to cut it too thinly
because we want to keep
the texture. Also, cut the
chicken into bite-sized
pieces.
2. Put the Soy Sauce, Mirin,
Cooking Sake, sugar and 1
cup water into a pot and
wait for it to boil. Make sure
to taste the sauce and
adjust the flavours
accordingly.
3. Once its boiled, put the
chicken and and onions into
the pot and cook it for
roughly 10 minutes.
4. Crack the eggs open and
make sure to stir the eggs
well.
5. Pour half of the eggs into
the pot and cook it for 60
seconds over low heat.
6. Pour the rest of the eggs
whilst stirring the pot.
7. Put the lid on the pot and
wait 45-60 seconds.
8. The Oyakodon is almost
ready! Get some rice into a
bowl and pour the insides
of the pot onto the rice.
Tip: While it is simple, making the Oyakodon runny is the hardest part. It does not taste very well if the eggs have completely hardened so make sure that you do not heat it too much. Pay close attention to the texture of the eggs and once some parts of the eggs have somewhat solidified, its ready so pour it over the rice.
Other recommended recipes
If this is the kind of dish you like, we have compiled some a list of dishes that you might also like for your next cooking session below.
Onigiri (おにぎり)
The most orthodox Onigiri (おにぎり) is made with rice, dried seaweed seasoned with salt. However, one of the reasons why Onigiri is such a popular dish back in Japan is because it is easily portable, easy to make and there are simply many varieties of Onigiri you can make.
Okonomiyaki (お好み焼き)
Okonomiyaki (お好み焼き) is a savory Japanese pancake which can be customized to your taste. While the standard pancake is made out of flour, eggs, cabbage which is topped off with the bull dog sauce
Tempura (天ぷら)
Tempura is a common Japanese cuisine that often consists of meat, fish, and vegetables that have been battered and deep-fried. As it is cooked in light batter, it is not too oily and the crusty coating and light salting brings out the real flavors of the ingredients being cooked.
Chicken Oyakodon (親子丼)
Oyakodon (親子丼) made with chicken is a very popular dish in Japan and it is a dish which can be easily made quite cheaply. Oyakodon can mainly refer to 2 things: either the bowl of rice topped off with chicken and eggs or a bowl of rice topped off with raw salmon and salmon roes (The meaning behind the term Oyakodon is explained below). At least for the prior, you can easily wow your friends and family with ingredients that you can get your local supermarket.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- (Serving for 4 people)
- ・ Chicken Thighs… 20 Ounces (550 grams)
- ・ Onions… 1 Piece
- ・ Eggs… 8 eggs
- ・ Rice… Amount suitable for 4 people
- ・ Soy Sauce… 8 Tablespoon
- ・ Mirin… 8 Tablespoon
- ・ Cooking Sake… 2 Tablespoon
- ・ Sugar… 2 Teaspoon
Notes
1. Slice the onions but make sure not to cut it too thinly because we want to keep the texture. Also, cut the chicken into bite-sized pieces.
2. Put the Soy Sauce, Mirin, Cooking Sake, sugar and 1 cup water into a pot and wait for it to boil. Make sure to taste the sauce and adjust the flavours accordingly.
3. Once its boiled, put the chicken and and onions into the pot and cook it for roughly 10 minutes.
4. Crack the eggs open and make sure to stir the eggs well.
5. Pour half of the eggs into the pot and cook it for 60 seconds over low heat.
6. Pour the rest of the eggs whilst stirring the pot.
7. Put the lid on the pot and wait 45-60 seconds.
8. The Oyakodon is almost ready! Get some rice into a bowl and pour the insides of the pot onto the rice.
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