Oyakodon Recipe – Eats Now

Name: Oyakodon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup short grain rice; salt; rice wine vinegar; mirin; 3 tablespoons sake; 7 ounces chicken; 9/16 cup vegetable broth; 1 tablespoon sugar; 1 onion; 3 tablespoons soy sauce; 2 eggs

Servings: persons

1/2 cup short grain rice
salt
rice wine vinegar
mirin
3 tablespoons sake
7 ounces chicken
9/16 cup vegetable broth
1 tablespoon sugar
1 onion
3 tablespoons soy sauce
2 eggs

1
Steam the rice (use the rice cooker if you have one!) and season it with a pinch of salt, 1 tablespoon of rice wine vinegar and a teaspoon of mirin. Mix well and set the rice aside to keep warm.
2
In a bowl, add 1 tablespoon of sake to the chicken pieces.
3
Heat the broth with the sugar, remaining sake, and soy sauce. When the broth boils, add the onion and chicken. Cook until the sauce becomes creamy.
4
In a nonstick saucepan, break the eggs and cook them with a pinch of salt, making sure the yolk is creamy.
5
Place the rice in a bowl, add the chicken on top with the cooking sauce and the eggs.
6
Garnish with some chopped green onion and serve hot.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup short grain rice, salt, rice wine vinegar, mirin, and more.

Yes, Oyakodon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oyakodon

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