Oyako Don (Chicken and Egg Over Rice) Recipe

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

4
Servings
361
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.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
100mg
33%
Carbohydrate, by difference
41g
32%
Protein
28g
61%
Vitamin A, RAE
260µg
37%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
180mg
18%
Choline, total
88mg
21%
Fiber, total dietary
4g
16%
Folate, total
95µg
24%
Iron, Fe
13mg
72%
Magnesium, Mg
93mg
29%
Manganese, Mn
2mg
100%
Niacin
12mg
86%
Pantothenic acid
2mg
40%
Phosphorus, P
507mg
72%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
1689mg
100%
Thiamin
1mg
91%
Water
291g
11%
Zinc, Zn
3mg
38%

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.