Oyakodon Donburi, where tender chicken, silky eggs, and fragrant rice unite to create a truly comforting and mouthwatering experience. This classic Japanese dish embraces you with its warmth and delights your taste buds with its harmonious blend of flavors. Craft your own bowl of Oyakodon Donburi, a dish that brings comfort and joy with every spoonful. Get ready to indulge in a taste of Japan and satisfy your cravings for a bowl of pure comfort.

WHAT IS OYAKODON DONBURI?

Oyakodon Donburi is a traditional Japanese dish that consists of a bowl of steamed rice topped with a savory mixture of chicken, eggs, and onions. The name “Oyakodon” translates to “parent and child bowl” in Japanese, symbolizing the use of both chicken and eggs in the dish.

The chicken is typically boneless, skinless chicken thighs that are marinated in a flavorful sauce. The marinade often includes ingredients like soy sauce, mirin (a sweet rice wine), sugar, and white pepper. The chicken is cooked together with sliced onions until tender and caramelized.

Once the chicken and onions are cooked, beaten eggs are gently poured over the mixture in the pan. The heat is then reduced, and the pan is covered to allow the eggs to cook until they are softly set, creating a luscious, custard-like texture.

The completed chicken, onion, and egg mixture is then spooned over a bowl of steamed rice, creating a comforting and satisfying meal. Oyakodon Donburi is known for its rich umami flavors, contrasting textures, and the harmony of ingredients that come together to create a delicious and fulfilling dish.

Oyakodon Donburi is a popular choice for lunch or dinner in Japan and is enjoyed for its simplicity, heartiness, and comforting qualities. It is a beloved classic that showcases the beauty of Japanese cuisine and is sure to satisfy your cravings for a flavorful rice bowl.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

• Rice – Rice is a staple ingredient in many cuisines worldwide. It provides the base for the Oyakodon Donburi bowl. The type of rice commonly used for Oyakodon is short-grain Japanese rice, which has a sticky texture when cooked. You can substitute it with other short-grain varieties like sushi rice or even medium-grain rice for a similar texture.
• Water – Water is used to cook the rice. The ratio of water to rice may vary depending on the type of rice you use. Adjust the amount of water accordingly based on the specific instructions for the type of rice you are using.
• Boneless, skinless chicken thighs – Chicken thighs are preferred for their tender and juicy texture. If you prefer white meat, you can substitute the chicken thighs with boneless, skinless chicken breasts. However, keep in mind that chicken breasts tend to be drier than thighs, so take care not to overcook them.
• Light soy sauce – Light soy sauce adds a salty and savory flavor to the marinade. If you don’t have light soy sauce, you can use regular soy sauce, but reduce the quantity slightly as regular soy sauce is saltier.
• Mirin  – Mirin is a sweet rice wine that adds a subtle sweetness and depth of flavor to the marinade. If you don’t have mirin, you can substitute it with a combination of dry sherry or white wine and a small amount of sugar.
• Sugar – Sugar adds a touch of sweetness to balance the flavors. You can adjust the amount of sugar based on your taste preferences. Alternatively, you can use honey or other sweeteners of your choice.
• White pepper – White pepper adds a mild heat and pungency to the marinade. If you don’t have white pepper, you can use black pepper as a substitute, but be aware that it may alter the appearance of the final dish.
• Oil – Oil is used for cooking the chicken and onions. You can use vegetable oil, canola oil, or any neutral-flavored oil of your choice.
• Spring Onion  – Spring onions, also known as scallions or green onions, add a fresh and mild onion flavor to the dish. If you don’t have spring onions, you can substitute them with finely chopped regular onions or chives.
• Onion  – Onions provide a sweet and savory flavor to the dish. Yellow or white onions work well in this recipe. If you prefer a milder flavor, you can use sweet onions or shallots.
• Eggs  – Beaten eggs create a custard-like texture in the dish. Ensure the eggs are lightly beaten before adding them to the pan.
• Sesame seeds – Sesame seeds are optional but can be sprinkled on top of the finished dish to add a nutty and aromatic flavor. Toasted sesame seeds are preferred for extra flavor. If you don’t have sesame seeds, you can omit them or substitute with other seeds like poppy seeds or chopped nuts for added texture.

RECIPES TIPS

• Cook the rice: Follow the instructions for cooking the rice according to the type you are using. Properly cooked fluffy rice serves as the foundation for a great Oyakodon Donburi.
• Marinate the chicken: Give the chicken enough time to marinate for maximum flavor. Ideally, marinate it for at least 30 minutes to allow the flavors to penetrate the meat. If you have more time, marinating for a few hours or overnight will yield even tastier results.
• Cut the chicken evenly: When cutting the chicken, try to make uniform, bite-sized pieces. This ensures that the chicken cooks evenly and provides a consistent texture in the final dish.
• Cook the chicken and onions until tender: Sauté the chicken and onions until they are cooked through and tender. The onions should be caramelized and fragrant, while the chicken should be cooked but still juicy. Take care not to overcook them, as they can become dry.
• Gentle cooking for the eggs: When adding the eggs to the bowl, let it slowly dizzle down into the bowl. To achieve an appealing visual contrast between the egg white and yolk, gently drizzle them separately into the bowl. The recipe instructs cooking the eggs until fully done, but if you prefer a softer consistency, you can adjust the cooking time to just 1 minute and allow them to set. This way, you can customize the texture of the eggs to your liking and enhance the visual appeal of your Oyakodon Donburi.
• Garnish with spring onions and sesame seeds: Sprinkle some chopped spring onions and toasted sesame seeds on top of the Oyakodon Donburi just before serving. This adds freshness, aroma, and an extra layer of flavor to the dish.
• Serve hot: Oyakodon Donburi is best enjoyed when it’s hot and fresh. Serve it immediately after assembling to fully appreciate the flavors and textures.
• Customize to your taste: Feel free to adjust the seasonings and ingredients according to your preferences. If you like it sweeter, add a bit more sugar or mirin. You can also add additional vegetables like mushrooms or peas for added variety and nutrition.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a medium-sized saucepan, add the rinsed rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan with a lid, and let the rice cook for about 15-20 minutes or until all the water has been absorbed and the rice is tender. Remove from heat and let it sit, covered, for an additional 10 minutes to allow the rice to steam.

Marinating the Chicken:

1. While the rice is cooking, prepare the marinated chicken. Cut the boneless, skinless chicken thighs into bite-sized pieces.
2. In a bowl, combine the light soy sauce, mirin, sugar, and white pepper. Stir until the sugar has dissolved.
3. Add the chicken pieces to the marinade and mix well, ensuring all the chicken is coated. Let it marinate for at least 10 minutes.

Cooking the Oyakodon:

1. Heat the oil in a large non-stick skillet or frying pan over medium heat.
2. Add the sliced onions and sauté until they become translucent and slightly caramelized, about 3-4 minutes.
3. Add the marinated chicken (including the marinade) to the pan and cook for 5-6 minutes, or until the chicken is cooked through.
4. Stir in the chopped spring onions and cook for an additional 1 minute.

Adding the Eggs & Final Assembly:

1. Pour the lightly beaten eggs evenly over the chicken and onion mixture in the skillet.
2. Reduce the heat to low and cover the skillet with a lid. Allow the eggs to cook undisturbed for 3-4 minutes, or until they are softly set.
3. Once the eggs are cooked to your desired consistency, remove the lid.

Serving:

1. Divide the cooked rice into serving bowls.
2. Carefully spoon the chicken, onions, and egg mixture over the rice, ensuring the egg is evenly distributed.
3. Garnish with additional spring onions, if desired.

WHAT ELSE TO SERVE WITH ?

While Oyakodon Donburi can be a satisfying and complete meal on its own, you can enhance your dining experience by serving it with some complementary side dishes. Here are a few options:

1. Miso Soup: A classic Japanese soup made with miso paste, dashi (Japanese soup stock), and various ingredients such as tofu, seaweed, and green onions. Miso soup provides a comforting and flavorful addition to your Oyakodon Donburi meal.
2. Pickled Vegetables: Serve a side of pickled vegetables, such as Japanese pickles (tsukemono) or pickled cucumber. These tangy and crunchy bites add a refreshing contrast to the rich flavors of the Oyakodon Donburi.
3. Japanese Salad: Create a simple Japanese-style salad with fresh greens, such as lettuce or mixed greens, and dress it with a light sesame dressing or a soy-based dressing. The crispness of the salad complements the warm bowl of Oyakodon Donburi.
4. Gyoza: These pan-fried dumplings filled with ground meat and vegetables are a popular appetizer or side dish in Japanese cuisine. You can make them yourself or find pre-made frozen gyoza at your local Asian grocery store for a convenient option.
5. Tempura: Light and crispy tempura, consisting of battered and deep-fried vegetables or seafood, pairs well with Oyakodon Donburi. Common tempura choices include shrimp, sweet potatoes, zucchini, and eggplant.
6. Edamame: Steamed or boiled edamame (immature soybeans) sprinkled with salt is a popular and healthy side dish in Japanese cuisine. They make for a delightful snack or a refreshing palate cleanser between bites of Oyakodon Donburi.
7. Japanese-style Slaw: Create a cabbage or coleslaw-based salad with a Japanese twist. Toss shredded cabbage or a mix of cabbage and other vegetables with a dressing made of soy sauce, rice vinegar, sesame oil, and a touch of sugar.
8. Sushi Rolls: If you want to expand your meal even further, serve some sushi rolls alongside your Oyakodon Donburi. You can make simple rolls with ingredients like cucumber, avocado, and crab sticks or get creative with your favorite sushi fillings.

Remember, the side dishes are meant to complement and add variety to your meal. Feel free to mix and match based on your preferences and availability of ingredients. With these additional dishes, you can create a well-rounded Japanese-inspired feast to enjoy alongside your Oyakodon Donburi.

MADE AHEAD INSTRUCTIONS

While Oyakodon Donburi is best enjoyed fresh, you can prepare certain components ahead of time to make the final assembly quicker and more convenient. Here are some instructions for making Oyakodon Donburi components ahead:

1. Marinate the chicken: You can marinate the chicken thighs in advance. Combine the chicken with the marinade ingredients (light soy sauce, mirin, sugar, and white pepper) in a container or zip-top bag. Allow the chicken to marinate in the refrigerator for up to 24 hours. When you’re ready to cook, simply remove the chicken from the marinade and proceed with the recipe.
2. Pre-cut the onions: Slice the onions and store them in an airtight container or zip-top bag in the refrigerator. This way, when you’re ready to cook, you can skip the onion chopping step and save time.
3. Cooked rice: If you want to save time on cooking the rice when you’re ready to assemble the Oyakodon Donburi, you can cook the rice ahead of time and store it in the refrigerator. Allow the cooked rice to cool completely before transferring it to an airtight container. When you’re ready to serve, simply reheat the rice in the microwave or on the stovetop before assembling the bowls.
4. Optional toppings: If you plan to use sesame seeds as a topping, you can toast them ahead of time and store them in an airtight container. This way, you’ll have them ready to sprinkle over the finished Oyakodon Donburi.

When you’re ready to serve, cook the marinated chicken, onions, and eggs as directed in the recipe. Reheat the cooked rice if necessary. Assemble the Oyakodon Donburi bowls by spooning the cooked chicken and onions over the rice, pouring the cooked eggs over the top, and garnishing with your desired toppings.

While the components can be prepared ahead, keep in mind that the eggs and chicken are best cooked fresh for optimal texture and flavor. By prepping certain elements in advance, you can streamline the process and enjoy a homemade Oyakodon Donburi with minimal effort when you’re ready to serve.

STORAGE & REHEATING

Storage: If you have leftover Oyakodon Donburi, you can store it in the refrigerator for up to 2-3 days. Place the leftover portions in airtight containers or cover the bowl tightly with plastic wrap or aluminum foil. This will help maintain its freshness and prevent it from absorbing odors from other foods in the fridge.

Reheating on the stovetop: To reheat the Oyakodon Donburi on the stovetop, transfer the desired amount from the storage container to a saucepan or skillet. Heat the pan over medium heat and gently stir the contents to evenly distribute the heat. Cook for a few minutes until the dish is heated through, ensuring not to overcook the eggs. If the mixture appears dry, you can add a splash of water or broth to moisten it.

Reheating in the microwave: For a quick and convenient reheating method, transfer the Oyakodon Donburi to a microwave-safe dish. Cover the dish loosely with a microwave-safe lid or microwave-safe plastic wrap to prevent splatters. Reheat in the microwave in 30-second intervals, stirring in between, until the dish is thoroughly heated.

Note on reheating eggs: Reheating eggs can sometimes result in a change in texture, causing them to become slightly firmer. To minimize this, it’s recommended to reheat the Oyakodon Donburi gently and avoid overheating.

Additional tips:

Remember, while reheated Oyakodon Donburi may not have the same freshness as when it’s freshly made, it can still be enjoyed as a tasty and convenient meal. Always ensure that the dish is reheated thoroughly to a safe internal temperature before consuming.

RECIPES FAQS

Can I use other types of meat instead of chicken thighs?

Yes, you can use other meats such pork or beef. Just keep in mind that different meats may require different cooking times and may alter the flavor and texture of the dish.

Can I adjust the sweetness or saltiness of the dish?

Absolutely! The sweetness and saltiness can be adjusted to suit your taste preferences. You can increase or decrease the amount of sugar or soy sauce used in the marinade accordingly.

Can I make Oyakodon Donburi gluten-free?

Yes, you can make a gluten-free version by using gluten-free soy sauce and ensuring that all the other ingredients you use, including the mirin, are gluten-free as well.

Can I freeze Oyakodon Donburi?

It is not recommended to freeze Oyakodon Donburi, as the texture and quality of the eggs may be affected by freezing and thawing. It’s best to consume it fresh or refrigerate leftovers for a few days.

Can I add vegetables to Oyakodon Donburi?

Absolutely! Feel free to add vegetables such as sliced mushrooms, bell peppers, or snap peas to the dish for added flavor and nutrition. Sauté the vegetables with the onions before adding the chicken.

Can I make Oyakodon Donburi with brown rice?

While traditionally Oyakodon Donburi is made with white rice, you can use brown rice as a healthier alternative. Keep in mind that brown rice requires a longer cooking time and more water than white rice.

Can I make a larger batch of Oyakodon Donburi?

Yes, you can easily scale up the recipe to make a larger batch. Just adjust the ingredient quantities accordingly and ensure you adjust the time of cooking accordingly.

Can I omit the eggs?

While eggs are a key component of Oyakodon Donburi, you can omit them if you have dietary restrictions or preferences. The dish will still be flavorful with the marinated chicken and onions.

Can I use pre-cooked chicken or leftover chicken in Oyakodon Donburi?

Yes, you can use pre-cooked or leftover chicken in Oyakodon Donburi. Simply shred or chop the cooked chicken and add it to the dish when reheating the onions. This is a great way to repurpose leftover chicken.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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