Oyakodon Recipe

Oyakodon is a classic Japanese rice bowl literally translated as "parent-and-child bowl", referring to chicken (the parent) and egg (the child) cooked together in one pan. The dish originated in Tokyo around the 19th century and has since remained a staple at donburi restaurants (Japanese rice bowl eateries) across Japan.

What makes oyakodon special is not a complex list of ingredients, but the depth of flavor that builds through the cooking process: the chicken absorbs the dashi-soy broth all the way through, while the egg is added at the very end and left just barely set, keeping it soft and creamy. Each bite is savory, mildly sweet, and tender all at once.

In this recipe, fresh eggs are replaced with Accelist Pangan Nusantara whole egg powder with water. The result is just as rich and satisfying as the original, with the added benefit of precise portioning and no leftover egg waste.

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Cook Time 35

Servings: 2 people

Course: Main Course

Cuisine: Asian, Japanese

Calories: 960

Ingredients Method

Ingredients

Main Ingredients

240 grams boneless chicken thigh (cut into 2-3 cm cubes)
2 tbsp cooking oil
300 grams cooked white rice (for 2 servings)
½ medium onion (thinly sliced lengthwise)
2 stalks green onion (sliced diagonally)
39 grams Accelist Pangan Nusantara Whole egg powder (equivalent to 3 whole eggs)

Seasonings

1 tsp soy sauce
½ tsp grated ginger
½ tsp ground black pepper
200 ml chicken stock (or instant dashi stock)
3 tbsp Japanese soy sauce (shoyu)()
2 tbsp mirin
1 tsp sugar

Toppings

Dried nori (optional)
Toasted white sesame seeds
Japanese chili powder / shichimi (optional)

Method

Marinate the Chicken: Combine 240 g cubed chicken thigh with 1 tsp soy sauce, ½ tsp grated ginger, and ½ tsp ground black pepper. Mix well and let it marinate for at least 10 minutes while you prepare the other ingredients.
Prepare the Egg Powder Mixture: Dissolve 39 g of Accelist Pangan Nusantara whole egg powder in 117 ml of room-temperature water. Stir gently with a fork or small whisk until fully dissolved with no lumps. Avoid whisking too vigorously as this will create excess foam. Set aside.
Sear the Chicken: Heat 2 tbsp of cooking oil in a medium non-stick skillet (approximately 20-24 cm in diameter) over medium-high heat. Add the marinated chicken pieces and cook until the surface is lightly browned, about 3-4 minutes. Flip once. The chicken does not need to be fully cooked at this stage as it will finish cooking in the broth. Remove and set aside.
Cook the Broth: Without rinsing the pan, pour in 200 ml chicken stock, 3 tbsp Japanese soy sauce, 2 tbsp mirin, and 1 tsp sugar. Stir briefly, then add the sliced onion. Cook over medium heat for 2-3 minutes until the onion softens and the broth reduces slightly.
Simmer the Chicken: Return the chicken pieces to the pan. Make sure the chicken is partially submerged in the broth. Cover and cook on low-medium heat for 5-6 minutes until the chicken is cooked through and has fully absorbed the seasoning.
Simmer the Chicken: Return the chicken pieces to the pan. Make sure the chicken is partially submerged in the broth. Cover and cook on low-medium heat for 5-6 minutes until the chicken is cooked through and has fully absorbed the seasoning.