- Rice
- Chicken
- Eggs
- Onion
- Water about 100 ~150ml
- Soy sauce about 15ml
- Sake about 15ml
- Mirin about 15ml
Oyakodon for When You Just Don’t Feel Like Cooking – Super Simple Japanese Comfort Food with a 1:1:1 Ratio
Hi, I’m Kimura from the northern part of Tokyo. Cherry blossoms are in full bloom here, and daytime temperatures are starting to go over 20°C — it’s really pleasant.
Today I want to share a super simple Japanese recipe. Something for those times when you’re too busy (or too tired) to cook a proper meal. This is my go-to easy oyakodon — a Japanese chicken and egg rice bowl. People seem to really love Japanese donburi like katsudon and oyakodon.
Is it the most delicious thing ever? Honestly, no. But it’s easy to make, comforting, and gives you that Japanese food vibe without too much effort.
Quick Overview of the Steps:
1. Cook the chicken
2. Cook the onion
3. Add seasonings in a 1:1:1 ratio
4. Add water
5. Once it’s bubbling, turn off the heat
6. Add a beaten egg and simmer for about 10 seconds on low heat
That’s it — easy!
What You’ll Need
Some ingredients might be hard to find depending on where you live, but they last a long time and you only need small amounts. So if you spot them in a local store, it’s worth picking them up.
Let’s Make It — Fast and (Kind of) Delicious:
Let’s Make It — Fast and (Kind of) Delicious:
We’re skipping all the unnecessary steps!
1. Cook the chicken.
2. Cook the onion too — just until it softens a bit.
3. Once it’s cooked through, add soy sauce, mirin, and sake in a 1:1:1 ratio.
You could find tastier recipes out there, but nothing beats this for simplicity. Speed is the key here!
4. Add water.
Let it bubble a bit, then turn off the heat.
5. Add a beaten egg.
6. Put a lid on and let it simmer gently for 10–20 seconds.
That’s it! Done.
Serve it over a bowl of rice.
Meow.
Add some greens from your fridge if you have any — makes it look nicer.
Quick & Lazy Oyakodon — Done Right:
It’s easy, and yeah, it’s actually tasty.
The combo of sake, soy sauce, and mirin might be unfamiliar to some people outside Japan, but just remember the 1:1:1 ratio — it creates a solid Japanese flavor base. I’m all about shortcuts, and this one works.
Changing the ratio a bit is apparently how a lot of other Japanese dishes are made too.
I also added some dashi powder this time — if you see it at the store, grab it. It’s a great way to level up the flavor. This one is bonito-based.
