Quick Oyakodon

    Quick Oyakodon


    24 people made this

    About this recipe: This dish is very easy to make and is very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy.

    Serves: 2 

    • 1 cup (200g) uncooked Japanese short-grain white rice
    • 2 cups (500ml) water
    • 1 cup (250ml) chicken stock
    • 1/4 cup (60ml) soya sauce
    • 2 tablespoons brown sugar
    • 1/2 medium onion, thinly sliced
    • 1/2 cup shiitake mushrooms, thinly sliced
    • 1 skinless, boneless chicken breast half - cut into strips
    • 4 green onions, cut into 2.5cm pieces
    • 2 egg, beaten
    • 6 snow peas, thinly sliced

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
    2. Bring the chicken stock to a boil in a small saucepan. Stir in the soya sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
    3. Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
    4. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

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    Reviews (1)


    This is a good recipe, but not so authentic. I lived in Japan for several years. The most authentic recipe has the rice, chicken breast cooked in teriyaki sauce, then the onions and eggs are cooked in the teriyaki suace and all the sauce is absorbed, then it is topped with fresh peas. I make my own teriyaki sauce from low salt soy sauce (shoyu) onion powder, garlic powder, water and sugar, then I like to add chinese 3 spice. This is about as close to ther real thing as it gets. - 29 Nov 2012

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