10 Minute Meal Oyakodon Recipe

When I tell you that this oyakodon is the ultimate comfort food experience, I’m not exaggerating—it’s a warm, savory hug in a bowl that’s perfect for when you need that cozy, effortless meal.

Cooking up delectable dishes is something I adore. When I can accomplish that in a mere ten minutes, I feel like a kitchen magician.

My 10-Minute Oyakodon is such a medium, a perfect example of a Oyakodon done in ten minutes. It begins, as always, with quality ingredients.

Dashi is the magic elixir of umami. I use a powdered form (not that there’s anything wrong with using a superior dashi made from soaking a piece of kombu and simmering it with dried bonito) to make a quick broth, which gives me the base for building the flavors of the dish.

Some soy sauce, a touch of mirin, and the absolutely necessary component—tender chicken thighs—take center stage as I whip this dish together, from ingredients to table, in a span of ten minutes.

10 Minute Meal Oyakodon Recipe Ingredients

• Dashi Stock: Rich in umami flavors, a base for Japanese broths.
• Soy Sauce: Adds saltiness and depth, low in calories.
• Mirin: Sweet rice wine, balances savory with sweetness.
• Sake: Enhances flavor, adds complexity with subtle sweetness.
• Chicken Thigh: Offers protein and tenderness to the dish.
• Eggs: Rich in protein, healthy fats, and vitamins.
• Japanese Rice: Provides carbohydrates, sticky texture holds flavors.

10 Minute Meal Oyakodon Recipe Ingredient Quantities

• 3/4 cup dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 1/2 onion, thinly sliced
• 200g boneless, skinless chicken thigh, cut into bite-sized pieces
• 2 large eggs, lightly beaten
• 2 cups cooked Japanese short-grain rice
• Sliced green onion, for garnish
• Optional: pickled ginger for serving

How to Make this 10 Minute Meal Oyakodon Recipe

1. In a small frying pan, combine the dashi stock, soy sauce, mirin, sake, and sugar. Stir to dissolve the sugar and bring it to a simmer over medium heat.

2. Put the onion, sliced very thin, into the skillet and cook until it is soft and translucent, about 2 to 3 minutes.

3. Place the chicken pieces in the skillet and cook until just done, about 3 to 4 minutes, turning them occasionally to ensure even cooking.

4. After the chicken has been cooked, reduce the heat to medium-low.

5. Pour the lightly beaten eggs over the chicken and onion mixture, taking care to ensure it spreads evenly across the surface.

6. Put a lid on the skillet and let the eggs cook until they’re just about set but still a little runny, which should take 1 to 2 minutes.

7. Use a fork to fluff the rice that has been cooked and serve it into separate bowls.

8. Carefully transfer the cooked chicken and egg blend to the rice bowls.

9. Top with sliced green onions.

10. Serve right away, if you like, with pickled ginger on the side.

10 Minute Meal Oyakodon Recipe Equipment Needed

1. Small frying pan or skillet with a lid
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Fork
7. Bowls for serving

FAQ

• Can I use another type of stock if I don’t have dashi?Certainly, you can use chicken or vegetable stock as a substitute, but dashi will impart the most genuine flavor.
• Can I use chicken breast instead of thigh?Certainly, but chicken thighs are typically more succulent and tastier in this preparation.
• Is it necessary to include sake in the recipe?Sake enhances the flavor and makes it deeper; but you can just skip it if it’s not around, or swap it out for a little water and sugar.
• Can this dish be made gluten-free?Absolutely, you can just use gluten-free soy sauce or tamari.
• What type of rice works best?For Oyakodon, the best rice is Japanese short-grain rice, which is perfect for the dish because of its stickiness and texture.
• How can I make the dish less sweet?Reduce or omit the sugar to suit your taste preferences.
• Can I cook the eggs longer if I prefer them well done?Certainly, you can prepare the eggs to your preferred consistency, but they are traditionally soft and just a bit runny.

10 Minute Meal Oyakodon Recipe Substitutions and Variations

Substitute chicken broth or vegetable broth for dashi stock if dashi is not available.
Sake: Replace with dry sherry or white wine.
Mirin: Replace with a combination of dry sherry and sugar, or use rice vinegar with a small amount of sugar.
Substitutes for chicken thigh:
Boneless, skinless chicken breast;
Firm tofu (for a vegetarian option).
Japanese short-grain rice (cooked): Substitute medium-grain rice or brown rice, if you like.

Pro Tips

1. Prep Ingredients in Advance To streamline cooking, have all your ingredients prepped and measured before you start cooking. This includes chopping onions, cutting chicken, and having eggs beaten and ready to pour.

2. Evenly Cook Chicken To ensure the chicken cooks evenly, consider cutting the pieces into uniform sizes and giving them enough space in the pan without overcrowding.

3. Gentle Egg Setting For a more traditional experience, cook the eggs until they’re just a bit runny. This will create a silky texture that pairs well with the rice, giving you a more authentic donburi experience.

4. Fluff the Rice To prevent the rice from clumping together, gently fluff it with a fork before serving. This will ensure it’s light and airy, making it a better base for the chicken and egg topping.

5. Customize the Garnish While green onions and pickled ginger are classic, feel free to add your own twist. Fresh shiso leaves or a dash of shichimi togarashi (Japanese seven-spice) can provide a unique flavor boost.