Oyakodon (Japanese Chicken & Egg Bowl)

No mirin or sake? You can still make do with this simply oishi Oyakodon!


2 boneless chicken leg, remove skin, slice to 1 cm thickness and marinate for at least 15 mins with 10 tbsp soya sauce, 2 tbsp sugar, 2 tbsp Chinese wine, 2 tbsp vinegar, 4 tbsp cornflour and 4 slices ginger

1.5 cup Niban Dashi or 50% chicken stock + 50% water
4 eggs, lightly beaten
1 yellow onion, chop to strips
Seaweed flakes


Niban-Dashi (optional)

– Cut one 14 inch Kombu (dried kelp) to 3-4cm length
– Soak with 2 cups of water for 15 mins
– Using small fire, heat up till before boiling point.
– Switch off fire
– Add a handful of bonito flakes
– Let it sink into the bottom. Do not stir.
– Cover and let it stand for 5 mins
– Sieve
– Put the stock, Kombu and bonito flakes back into pot
– Add another handful of bonito flakes
– Bring to boil for 10 mins
– Sieve again and discard the Kombu and bonito flakes
– The stock is ready to use


– Add Niban Dashi or chicken stock
– Add onions
– Bring to boil
– Switch to small fire
– Cover and cook for 3 mins or softened

– Add chicken meat
– Cover and cook for 5 mins

– Add eggs
– Cover and cook for 30 seconds
– Switch off fire and leave it on stove for 5 mins
– Serve with rice and seaweed flakes


РYou can read more about Niban-Dashi here.

Watch video here.

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