Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Oyakodon Recipe
    Lost? Site Map


    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    tim_c's Note:

    simmered chicken, egg and onion on rice

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Wash and cook rice.
    2. 2
      Chop onions into strips, and a crosswise cut to the larger sections if you want the onion pieces to spread out more on the rice.
    3. 3
      Start defrosting chicken.
    4. 4
      Break and beat egg in a bowl.
    5. 5
      Heat water and Dashi in a 10"~12" pot.
    6. 6
      Add soy sauce, mirin, rice wine, and sugar to the mixture and keep on medium heat.
    7. 7
      Make sure your rice cooker indicates "Warm" before adding the chopped onions to the pot.
    8. 8
      Simmer covered for about 8 min or until onions are becoming translucent.
    9. 9
      When the chicken has defrosted, cut chicken to bite-size and season with salt and pepper.
    10. 10
      Heat frying pan with oil.
    11. 11
      Fry chicken on medium-high until sides of the chicken are brown. Should not take more than 2~3 minutes.
    12. 12
      Mix the chicken into the pot and heat on high uncovered for about 5~7 min
    13. 13
      Pour the beaten egg into the pot, covering as much surface area as possible. Cover the pot.
    14. 14
      Wait for 20~30 seconds meanwhile getting the rice into a bowl.
    15. 15
      Pour the contents of the pot over the rice, it should literally slide out of the pot onto the rice. If it doesn't, it means too much water has evaporated or more likely, the egg was overcooked and is starting to stick to the pot.

    Ratings & Reviews:

    • on May 14, 2008


      This is a really easy to follow recipe, and surprisingly quick. I think I slightly overcooked my egg but it was still very tasty! Thank you very much - I will definately be making this one again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Oyakodon

    Serving Size: 1 (729 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1129.9
    Calories from Fat 272
    Total Fat 30.3 g
    Saturated Fat 7.7 g
    Cholesterol 307.0 mg
    Sodium 1821.2 mg
    Total Carbohydrate 166.2 g
    Dietary Fiber 3.4 g
    Sugars 8.3 g
    Protein 41.0 g

    The following items or measurements are not included:


    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites