Are you tired of the same old weeknight dinner routine? Look no further! Oyakodon, a classic Japanese dish, is about to become your new go-to recipe for quick and delicious meals. This popular donburi (rice bowl) dish typically consists of chicken or beef cooked in a savory sauce with eggs and served over a bed of steaming hot rice. But why settle for just one flavor when you can have 18? In this article, we’ll explore the wonderful world of oyakodon recipes, each one more mouth-watering than the last.
From spicy kimchi to cheesy mozzarella, we’ve got you covered with our curated list of 18 delicious oyakodon recipes perfect for busy weeknights. Whether you’re a fan of classic flavors or like to mix things up with international twists, there’s something on this list for everyone.
Classic Chicken and Egg Oyakodon
Oyakodon is a beloved Japanese comfort food dish that combines juicy chicken, savory eggs, and flavorful soy sauce. This classic recipe brings together the simplicity of cooked chicken, soft-boiled eggs, and steamed rice in a rich and satisfying bowl.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked Japanese short-grain rice
– 4 eggs
– 1/4 cup soy sauce
– 2 tbsp sake (Japanese rice wine)
– 1 tsp sugar
– 1/4 tsp black pepper
– 1/4 tsp sesame oil
– Scallions, thinly sliced (optional)
Instructions:
1. Cook the chicken and slice into bite-sized pieces.
2. In a separate pan, whisk together soy sauce, sake, sugar, and sesame oil. Bring to a simmer over medium heat.
3. Add the cooked chicken to the pan and cook until coated in the sauce, about 5 minutes.
4. Meanwhile, soft-boil the eggs by submerging them in boiling water for 6-7 minutes. Shock in ice water to stop cooking.
5. Serve the chicken mixture over steamed rice, topped with a soft-boiled egg and garnished with scallions if desired.
Cooking Time: 20-25 minutes
Spicy Kimchi Oyakodon
This Spicy Kimchi Oyakodon recipe combines the bold flavors of Korean chili flakes and kimchi with the richness of a Japanese-style donburi. The result is a spicy, savory, and slightly sweet bowl of goodness that’s sure to become a new favorite.
Ingredients:
– 1/2 cup kimchi, chopped
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons sugar
– 1 teaspoon Korean chili flakes (gochugaru)
– 1/4 cup chicken or vegetable broth
– 1/2 cup cooked chicken or tofu, sliced
– 1/4 cup Japanese short-grain rice
– Scallions, thinly sliced (optional)
Instructions:
1. In a small saucepan, combine kimchi, soy sauce, sake, sugar, and chili flakes. Bring to a simmer over medium heat.
2. Reduce heat to low and let simmer for 5 minutes.
3. Stir in broth and bring to a boil.
4. Add cooked chicken or tofu and cook for an additional minute.
5. Serve hot over Japanese rice.
Cooking Time: 15-20 minutes
Teriyaki Oyakodon with Sesame Seeds
This recipe combines the rich flavors of teriyaki sauce, juicy chicken, and savory onions in a comforting bowl of oyako donburi. Serve over steamed rice for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 tbsp teriyaki sauce
– 1 large onion, thinly sliced
– 2 cups cooked Japanese short-grain rice
– Sesame seeds for garnish (about 1 tsp per serving)
– Optional: chopped green onions and grated daikon radish for added flavor
Instructions:
1. Heat oil in a non-stick skillet over medium-high heat.
2. Cook chicken until browned, about 5-6 minutes.
3. Add teriyaki sauce and cook for an additional minute.
4. In a separate pan, sauté onions until caramelized, about 8-10 minutes.
5. To assemble: Place cooked rice in a bowl, followed by chicken, and topped with sautéed onions.
6. Garnish with sesame seeds and optional green onions and daikon radish (if using).
7. Serve immediately.
Cooking Time: 25-30 minutes
Miso-Glazed Salmon Oyakodon
A sweet and savory Japanese-inspired dish, Miso-Glazed Salmon Oyakodon is a flavorful twist on traditional oyakodon. This recipe combines the richness of salmon with the umami taste of miso glaze, served over a bed of fluffy rice and topped with soft-boiled egg.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup white miso paste
– 1/4 cup soy sauce
– 1/4 cup sake or dry white wine
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 green onions, thinly sliced
– 1 soft-boiled egg, sliced
– Cooked Japanese short-grain rice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, soy sauce, sake or wine, brown sugar, and rice vinegar.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the miso glaze evenly over each fillet.
4. Bake for 12-15 minutes or until cooked through.
5. Serve the glazed salmon over cooked Japanese short-grain rice, topped with thinly sliced green onions and soft-boiled egg.
Cooking Time: 15 minutes
Vegetarian Tofu Oyakodon
Oyakodon, a popular Japanese rice bowl dish, gets a vegetarian twist with the addition of crispy tofu and sautéed vegetables. This easy-to-make recipe is perfect for a quick weeknight meal or a satisfying lunch.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups mixed vegetables (such as bell peppers, carrots, mushrooms)
– 2 tablespoons soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking wine)
– 1 teaspoon sesame oil
– 1 cup cooked Japanese rice
– Scallions and grated daikon for garnish
Instructions:
1. Heat sesame oil in a large skillet over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes per side. Set aside.
3. In the same skillet, add mixed vegetables and cook until tender, about 5 minutes.
4. In a small bowl, whisk together soy sauce, sake, and mirin. Pour over vegetables and simmer for 2 minutes.
5. Serve tofu on top of cooked rice, surrounded by the vegetable mixture.
Cooking Time: 15-20 minutes
Garlic Butter Shrimp Oyakodon
A twist on the classic Japanese oyakodon recipe, this dish combines succulent shrimp with a rich garlic butter sauce and served over fluffy rice. A flavorful and satisfying meal that’s ready in under 30 minutes.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp sugar
– 1 tsp grated ginger
– 1 cup cooked Japanese rice
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large skillet, melt butter over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
2. Add shrimp to the skillet and cook until pink and just done, about 2-3 minutes per side.
3. In a small bowl, whisk together soy sauce, sake (or dry white wine), sugar, and grated ginger.
4. Pour the sauce over the cooked shrimp and stir to combine.
5. Serve the garlic butter shrimp over cooked Japanese rice.
Cooking Time: 15-20 minutes
Curry-Spiced Oyakodon
Oyakodon is a popular Japanese donburi dish, typically made with chicken and egg. In this recipe, we’re adding an Indian twist by incorporating curry spices into the sauce. The result is a flavorful and aromatic bowl of goodness that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 eggs
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon soy sauce
– 1/4 cup water
– Salt and pepper to taste
– Cooked Japanese rice for serving
Instructions:
1. In a large pan, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the sliced onion and minced garlic to the pan and cook until the onion is translucent.
3. In a small bowl, whisk together the curry powder, soy sauce, and water. Pour the mixture into the pan and stir to combine.
4. Crack in the eggs and scramble them with the chicken and onion mixture.
5. Season with salt and pepper to taste.
6. Serve the Curry-Spiced Oyakodon over cooked Japanese rice.
Cooking Time: 15-20 minutes
Sweet and Sour Oyakodon
Oyakodon is a popular Japanese comfort food dish that combines chicken and egg cooked in a savory sweet and sour sauce, served over steamed rice. This recipe adds a twist to the classic by incorporating a sweet and sour flavor profile.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 1/4 cup sweet soy sauce (or regular soy sauce with sugar)
– 2 tbsp rice vinegar
– 2 tbsp granulated sugar
– 1 tsp grated ginger
– 2 large eggs
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Cook the chicken in a pan with a little oil until cooked through.
2. Whisk together sweet soy sauce, rice vinegar, sugar, and ginger in a separate bowl.
3. Add the egg to the pan with the cooked chicken and scramble until cooked through.
4. Pour the sweet and sour sauce over the chicken and eggs, and stir-fry for about 1 minute.
5. Serve the Oyakodon mixture over steamed white rice, garnished with sesame seeds and chopped green onions.
Cooking Time: Approximately 15-20 minutes.
Cheesy Oyakodon with Mozzarella
Oyakodon, a popular Japanese dish, gets a creamy upgrade with the addition of melted mozzarella cheese. This simple recipe combines the comforting flavors of chicken, eggs, and soy sauce with the richness of melted mozzarella.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 cloves garlic, minced
– 1 cup mozzarella cheese, shredded
– 2 eggs
– Sesame seeds and chopped scallions for garnish
Instructions:
1. In a large skillet or wok, cook chicken and mushrooms in soy sauce, sake, and garlic until chicken is cooked through.
2. Push cooked mixture to one side of the pan. Crack in eggs and scramble until cooked through.
3. Mix eggs with chicken and mushroom mixture.
4. Divide into bowls and top each bowl with shredded mozzarella cheese.
5. Place under broiler for 30-45 seconds, or until cheese is melted and bubbly.
6. Garnish with sesame seeds and chopped scallions.
Cooking Time: 15-20 minutes
Thai-Inspired Oyakodon with Basil
Oyakodon is a popular Japanese comfort food dish that typically consists of chicken and egg cooked in a savory soy-based sauce. This Thai-inspired version adds aromatic flavors and fresh basil for an exciting twist.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, sliced into bite-sized pieces
– 2 eggs
– 1/4 cup Thai red curry paste
– 1/4 cup soy sauce
– 2 tbsp sake (or dry white wine)
– 1 tsp sugar
– 1/4 cup chopped fresh basil leaves
– 1/4 cup sliced green onions for garnish
– Cooked Japanese rice or noodles for serving
Instructions:
1. In a large pan, combine chicken and Thai red curry paste. Cook until the chicken is cooked through, about 5-7 minutes.
2. Push the chicken to one side of the pan. Crack in the eggs and scramble them until cooked through.
3. Mix the eggs with the chicken, then add soy sauce, sake, and sugar. Stir-fry for an additional 1-2 minutes.
4. Garnish with fresh basil leaves and serve over Japanese rice or noodles.
Cooking Time: 15-20 minutes
Healthy Quinoa Oyakodon
This recipe puts a nutritious spin on traditional oyakodon, substituting quinoa for rice and adding some extra veggies for added flavor and nutrition. The result is a deliciously healthy bowl that’s perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup sliced mushrooms
– 1/4 cup diced bell peppers
– 1/4 cup diced carrots
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 1 egg, beaten (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a separate pan, sauté mushrooms, bell peppers, and carrots in sesame oil until tender.
3. Combine cooked quinoa, vegetables, soy sauce, and rice vinegar in a bowl.
4. If desired, top with beaten egg for added protein.
5. Cook for an additional 1-2 minutes or until egg is set.
Cooking Time: 20-25 minutes
Umami Mushroom Oyakodon
Umami Mushroom Oyakodon: A Savory Japanese-Style Rice Bowl Recipe
This recipe combines the rich flavors of umami mushrooms with a savory oyakodon sauce, served over fluffy Japanese rice. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup cooked Japanese rice
– 2 cups mixed mushrooms (shiitake, cremini, oyster), sliced
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons sake
– 1 tablespoon mirin
– 1 teaspoon umami seasoning (optional)
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions:
1. In a pan, heat 1 tablespoon of oil over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
2. Add garlic, soy sauce, sake, mirin, and umami seasoning (if using) to the pan. Stir to combine.
3. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
4. Serve the mushroom mixture over cooked Japanese rice. Garnish with sesame seeds.
Cooking Time: 10-12 minutes
Crispy Tempura Oyakodon
This Japanese-inspired dish combines crispy tempura chicken with savory donburi (Japanese rice bowl) and a rich tonkatsu sauce, all topped with a soft-boiled egg. Enjoy the harmonious balance of textures and flavors in this easy-to-make recipe.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– 1 cup cooked Japanese rice
– Tonkatsu sauce (store-bought or homemade)
– 1 soft-boiled egg, sliced
– Green onions and sesame seeds for garnish
Instructions:
1. Cut the chicken into bite-sized pieces.
2. In a bowl, mix flour, cornstarch, and soda water to create tempura batter.
3. Dredge the chicken in the batter, then fry in hot oil until crispy (about 5-7 minutes).
4. Cook Japanese rice according to package instructions.
5. Serve tempura chicken on top of cooked rice, drizzle with tonkatsu sauce, and garnish with soft-boiled egg, green onions, and sesame seeds.
Cooking Time: About 20-25 minutes
Ginger-Soy Oyakodon
This recipe combines the bold flavors of ginger and soy sauce with the rich taste of chicken to create a hearty and comforting donburi dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 inches piece of fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp sugar
– 1 tsp sesame oil
– Salt and pepper to taste
– Cooked Japanese rice for serving
Instructions:
1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add chicken, ginger, and garlic; cook until chicken is browned, about 5 minutes.
3. In a small bowl, whisk together soy sauce, sake (or wine), and sugar.
4. Pour the sauce into the skillet; bring to a simmer.
5. Reduce heat to low and let cook for an additional 10-12 minutes or until sauce has thickened slightly.
6. Serve chicken and sauce over cooked Japanese rice.
Cooking Time: 20-25 minutes
Pineapple-Glazed Oyakodon
Oyakodon is a popular Japanese rice bowl dish, typically topped with juicy chicken and onions. In this recipe, we’re elevating the classic by adding a sweet and sticky pineapple glaze.
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 cup diced boneless, skinless chicken breast
– 1/4 cup diced yellow onion
– 1/4 cup pineapple juice
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Fresh pineapple chunks for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a separate pan, heat sesame oil over medium-high. Add chicken and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same pan, add diced onion and cook until translucent, about 2-3 minutes.
4. In a small saucepan, combine pineapple juice, soy sauce, and brown sugar. Bring to a boil over medium-high, then reduce heat to low and simmer for 5 minutes.
5. To assemble, place cooked rice in a bowl, followed by chicken, onion mixture, and a drizzle of the pineapple glaze. Garnish with fresh pineapple chunks.
Cooking Time: 15-20 minutes
Wasabi-Infused Oyakodon
Oyakodon is a classic Japanese comfort food dish that combines chicken and eggs with savory soy sauce. This recipe elevates the dish to new heights by incorporating wasabi, adding a pungent and fiery kick.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 large eggs
– 2 tbsp soy sauce
– 1 tsp grated wasabi
– 1 tsp sesame oil
– 1 small onion, thinly sliced
– Salt and pepper to taste
– Cooked Japanese rice (for serving)
Instructions:
1. Slice the chicken into thin strips and season with salt and pepper.
2. In a pan, heat the sesame oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
3. Crack in the eggs and scramble them together. Cook until almost set, then stir in soy sauce and wasabi. Add the cooked chicken back into the pan and stir to combine.
4. Serve over cooked Japanese rice, garnished with thinly sliced onion.
Cooking Time: 15-20 minutes
Maple-Glazed Chicken Oyakodon
This recipe combines the savory flavors of chicken and onions with the richness of maple syrup, creating a unique and mouthwatering oyakodon dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 large onion, thinly sliced
– 2 tbsp soy sauce
– 2 tbsp sake (Japanese rice wine)
– 2 tbsp maple syrup
– 2 tsp sesame oil
– Salt and pepper to taste
– Cooked Japanese short-grain rice for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together soy sauce, sake, and maple syrup.
3. Add the chicken and marinate for at least 30 minutes or up to several hours in the refrigerator.
4. Heat sesame oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
5. Cook the chicken for 5-7 minutes per side, or until cooked through. Transfer to the oven and bake for an additional 10-15 minutes.
6. While the chicken is cooking, sauté the sliced onions in a separate skillet with sesame oil until caramelized.
7. Serve the glazed chicken on top of cooked Japanese short-grain rice with caramelized onions.
Cooking Time: Approximately 30-40 minutes
Savory Oyakodon with Scallions
Oyakodon is a popular Japanese comfort food made by simmering chicken and onions in a savory sauce, served over steamed rice. This recipe adds a fresh twist with the addition of scallions for added flavor and texture.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon sugar
– 1 teaspoon grated ginger
– 2 green scallions, thinly sliced
– Steamed Japanese rice for serving
Instructions:
1. In a large skillet or wok, cook the chicken and onions over medium-high heat until browned.
2. Add soy sauce, sake, mirin, sugar, and ginger. Simmer for 10-12 minutes or until the sauce has thickened.
3. Serve the oyakodon over steamed Japanese rice, garnished with thinly sliced scallions.
Cooking Time: 20-25 minutes
Summary
Discover 18 mouthwatering oyakodon recipes perfect for a quick and delicious weeknight meal. From classic chicken and egg to spicy kimchi, teriyaki with sesame seeds, and more, these dishes showcase the versatility of this popular Japanese dish. With flavors ranging from savory and umami to sweet and sour, there’s something for everyone in this diverse collection of oyakodon recipes.
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