This Oyakodon “Parent-and-Child Rice Bowl” in English and comes together in about 30 minutes, all in one pot, for a quick weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a fun “clean out the fridge” meal to get rid of those odds and ends you might have lurking around. Seriously, this dish is not only delicious but also super versatile, making it perfect for busy evenings or simply when you need a little warmth in your life!
Ingredient Breakdown
- 2 cups cooked rice
- 1 lb chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 4 large eggs
- 1/2 onion, sliced
- 2 green onions, sliced (for garnish)
Let’s Get Cooking!
In a large skillet, combine the soy sauce, mirin, sake, and sugar over medium heat. Stir until the sugar dissolves and the mixture starts to bubble slightly. Add in the sliced onion and chicken, cook until the chicken is no longer pink, about 5-7 minutes, and the onions are becoming tender and translucent. You’ll absolutely love how fragrant this makes your kitchen!
While the chicken is cooking, crack those eggs into a separate bowl and beat them together gently. Once the chicken is done, pour the beaten eggs over the chicken mixture, covering everything evenly. Let it cook until the eggs are just set but still soft; this usually takes about 3 minutes. You want that delicious custardy texture, think creamy and dreamy!
Serve the chicken and egg mixture over the cooked rice, garnished with a sprinkle of green onions. For an extra kick, you can add a couple pinches of sesame seeds if you like. And voilà! Dinner is served!
My Go-To Recipe for Cozy Family Nights
This is my go-to recipe when I need something hearty, quick, and oh-so-comforting! Oyakodon always brings me back to joyful family dinners, and it’s a dish that everyone can enjoy. I’m a real sucker for recipes that use what I already have at home, and with Oyakodon, you can absolutely switch up the protein or even toss in some leftover veggies.
If you loved this Oyakodon, be sure to check out my Japanese Pork Curry, my Yaki Udon, or my Onigiri Japanese Rice Balls!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes, perfect for those nights you want an easy, delicious meal without spending hours in the kitchen.
One-Pot Wonder
Minimal cleanup required! You only need a skillet and a bowl to make this happen. I’d say that’s a big win in my book, less time cleaning equals more time enjoying dinner!
Crowd-Pleaser
Believe me when I say the whole family will love it! It’s like a hug in a bowl, comforting and satisfying. I’ve made this for friends and family, and they always ask for seconds… or thirds!
Customizable
You can use whatever ingredients you have on hand. Seriously, don’t have chicken, Toss in some tofu or even shrimp. Leftover veggies? Toss those in too! This dish is all about adaptability.
Comfort Food
This dish is loaded with tons of flavor! The combination of soy sauce, mirin, and egg creates an incredible harmony that is simply divine on a cozy weeknight.
Serving and Storage Tips
How to Serve This Oyakodon
Serve this delicious Oyakodon as is, or pair it with your favorite pickled vegetables for a delightful crunch! You can also enjoy it with a simple side salad or miso soup to round out the meal nicely.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure it cools down to room temperature before sealing.
Reheating Instructions
To reheat, simply warm it gently in a skillet over medium heat until hot, or you could microwave it for a couple of minutes, just be cautious not to overcook the eggs!
Freezer Friendly
While I wouldn’t recommend freezing it once it’s cooked (the texture may change), you can definitely freeze the chicken and egg mixture uncooked in a freezer-safe bag for up to 3 months. Then, simply thaw and cook it fresh when you’re ready to enjoy!
Final Thoughts
There you have it, my ultimate quick and easy Oyakodon recipe! This dish has become a family favorite for a reason. From the comforting flavors to the heartwarming memories it creates, it’s just too good to miss! I hope you give this a try, and I can’t wait to hear how your own Oyakodon turns out. Bon appétit!
If you have any questions or comments about making this dish or want to share your own adjustments, feel free to drop a note below! Happy cooking, friends! Follow us on Pinterest for daily meal inspiration!
Oyakodon
Ingredients
Method
- In a large skillet, combine the soy sauce, mirin, sake, and sugar over medium heat. Stir until the sugar dissolves and the mixture starts to bubble slightly.
- Add in the sliced onion and chicken. Cook until the chicken is no longer pink, about 5-7 minutes, and the onions are tender and translucent.
- While the chicken is cooking, crack the eggs into a separate bowl and beat them together gently.
- Once the chicken is done, pour the beaten eggs over the chicken mixture, covering everything evenly. Cook until the eggs are just set but still soft, about 3 minutes.
- Serve the chicken and egg mixture over the cooked rice, garnished with sliced green onions.