Oyako Don (Chicken and Egg Over Rice) Recipe

Staff Writer
Oyako Don (Chicken and Egg Over Rice) Recipe
Oyako Don
Jane Bruce

Oyako Don

Never mind the chicken or the egg. How about the chicken and the egg?

“Oyako” means “parent and child” in Japanese, and so this dish is open to many interpretations. The most commonly found version here in the U.S., however, is the chicken and the egg over rice. Whoever invented this dish had a pretty decent grasp of the concept of irony — I wonder how the chicken would have felt if it had known that it would end up cooked next to its progeny. Or did the egg come first? (In this case, I’m not sure that’s possible.)

Alas, I’m anthropomorphizing, and none of this really matters because unless you live on a farm, those eggs probably didn’t hatch from the same chickens. Either way, it’s a delicious and simple comforting dish.

Click here to see What Are Heirloom Eggs?

Ready in
35 m
4
Servings
473
Calories Per Serving
Deliver Ingredients

Notes

*Note: For a truly authentic Japanese flavor, there is no substitute for dashi. It’s a soup stock made with dried bonito flakes, dried mackerel, and sometimes seaweed. MSG-free versions do exist, and they taste just fine.

I wish I could say chicken stock would work, but unfortunately it just won’t taste right and you’ll wonder what all the fuss is about. Dashi is really the heart of this dish. You can find powdered dashi at Japanese grocery stores, online, or if you’re lucky, the international foods aisle in the supermarket. If you really love food, look high and low; it’s worth it.

Ingredients

  • 4 cups water
  • One 1/3-ounce packet powdered dashi*
  • 1 cup medium-grain white rice
  • 1/4 cup soy sauce
  • 1 pound boneless chicken thighs, cut into strips
  • 1 small onion, sliced thinly
  • 2 eggs, beaten, preferably organic or heirloom

Directions

In a medium-sized saucepan, bring the water to a boil over high heat. Add the powdered dashi and boil for 5 minutes. Remove the packet from the pot and discard. (Or make 4 cups dashi broth according to package directions.) Add the rice and 1 ½ cups of the dashi broth to another medium-sized saucepan. Bring to a gentle boil over medium-high heat, reduce heat to low, and stir to make sure no grains are stuck to the bottom.

Cover the pot with a lid and simmer for 15 minutes. Once the rice is done, remove from heat and let stand, covered, for 10 minutes. Meanwhile, return the remaining dashi broth in the other pot to a simmer over medium heat. Add the soy sauce and stir to combine. Add the chicken and cook for 5 minutes. Then, add the onion and cook for 3 minutes. Reduce heat to low and stir in the eggs. Let cook for 2 minutes.

Remove the chicken, onion, and egg to a bowl using a slotted spoon, leaving only the broth in the pot. Return the broth to a boil over high heat and reduce to a glaze, about 15 minutes. Mix the glaze in with the accumulated juices in the bowl, and toss together well. Serve immediately over rice.

Oyako Don Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Oyako Don Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chile peppers as well as sugar and garlic.

Nutritional Facts

Total Fat
21g
33%
Sugar
0.9g
N/A
Saturated Fat
6g
30%
Cholesterol
191mg
64%
Protein
26g
52%
Carbs
42g
14%
Vitamin A
61µg
7%
Vitamin B12
0.9µg
15.2%
Vitamin B6
0.5mg
27.3%
Vitamin C
1mg
2%
Vitamin D
0.5µg
0.1%
Vitamin E
0.5mg
2.4%
Vitamin K
3µg
3%
Calcium
41mg
4%
Fiber
0.4g
1.7%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
2mg
10%
Magnesium
56mg
14%
Monounsaturated
9g
N/A
Niacin (B3)
6mg
32%
Phosphorus
306mg
44%
Polyunsaturated
4g
N/A
Potassium
401mg
11%
Riboflavin (B2)
0.3mg
18.8%
Sodium
1012mg
42%
Thiamin (B1)
0.1mg
9.3%
Trans
0.1g
N/A
Zinc
2mg
17%

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