Oyakodon is a classic Japanese rice bowl where tender chicken and onions simmer in a savory-sweet soy and mirin broth before being finished with beaten eggs that cook into a silky custard-like topping. The broth soaks into the rice underneath, creating layers of umami flavor throughout.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Put the chicken and onion in a bowl. Add the sauce and mix them well. Place on the tacook cooking plate, and pour the beaten egg evenly over the ingredients.
Put the washed rice and water in the inner pan, and set in the rice cooker.
Set the tacook cooking plate in the inner pan. Select the [Plain/Synchro-Cooking] menu and press the [Start] key.
When cooking is complete, serve rice in a serving bowl. Place the ingredients of oyakodon on top of the rice and pour the sauce evenly. Sprinkle with mitsuba on top. Place an egg yolk in the center.
Store leftover chicken and broth in an airtight container in the refrigerator for up to 2 days; reheat gently before adding fresh beaten eggs.
Chicken breast works but will be drier. Thigh stays moist and tender during simmering because of its higher fat content.
Pour beaten eggs slowly over the simmering chicken and broth, then cover for 30-60 seconds until they just set. Avoid stirring aggressively.
Mirin is a sweet rice cooking wine. Use honey or brown sugar at half the amount if unavailable, though the flavor will be less complex.
Cook the chicken and broth ahead and refrigerate up to 2 days, but add eggs fresh just before serving for the best texture.
Mitsuba is Japanese wild parsley with a delicate anise flavor. It's optional; skip it or use fresh parsley or chives for garnish.
Chirashizushi
5 min
Crab Stick Salad
20 min
Japanese Steakhouse Ginger Salad Dressing
5 min
Fried Rice
15 min
Seafood Chirashi Sushi
60 min
5 Inventive Sushi Rolls You Can Try at Home
50 min
Karaage Fried Chicken
30 min
Tonkatsu
30 min
