Simple and Delicious Japanese Oyakodon
Easy Oyakodon Recipe for Beginners
Tender green onions and soft scrambled eggs meet a savory-sweet special sauce, making you want to finish a whole bowl of rice in no time! We present a simple yet elegant Japanese egg rice bowl (Oyakodon) that’s perfect for any meal. We’ve included detailed steps and tips so even beginner cooks can make it with confidence.
Main Ingredients- 1 stalk green onion (white part preferred)
- 3 eggs
- 180g warm cooked rice
Cooking Instructions
Step 1
First, prepare the green onions, which are key to the flavor. Wash the green onions, pat them dry, and thinly slice them on an angle or into rounds, about 0.5cm thick. Using mostly the white part will bring out a sweeter taste.
Step 2
Crack the eggs into a bowl. Use chopsticks or a fork to lightly beat them until the whites and yolks are just combined. It’s best to leave some streaks of white and yolk, rather than beating them completely smooth, for a better texture in the scramble. Gently mix the sliced green onions into the beaten eggs.
Step 3
Now, let’s make the special sauce that adds wonderful flavor to your egg bowl. In a small bowl, combine 1 Tbsp sugar, 1 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp oyster sauce, and 50ml water. Stir well until the sugar is dissolved. The balance of sweet, savory, and tangy flavors is simply delightful.
Step 4
Prepare the cornstarch slurry to thicken the sauce. In a small dish, mix 2 Tbsp cornstarch with 20ml water until smooth and lump-free. The cornstarch may settle, so give it another stir right before you use it.
Step 5
Pour the prepared special sauce into a saucepan or a deep frying pan and heat over medium-low heat. Once the sauce is warm, gradually add the cornstarch slurry while stirring until it reaches your desired consistency. Be careful not to make it too thick; it should be slightly flowing when drizzled from the back of a spoon.
Step 6
Now it’s time to cook the egg mixture. Pour the egg and green onion mixture into the pan with the thickened sauce. Use chopsticks to gently stir and scramble the eggs until they are about 70-80% cooked. Leaving them slightly moist is key to a tender texture; overcooking will make them dry.
Step 7
Finally, let’s complete your delicious Oyakodon! Place the warm rice attractively in a serving bowl. Top generously with the moist scrambled egg mixture you just made. Drizzle the flavorful special sauce remaining in the pan evenly over the egg and rice. Your mouth-watering Japanese Oyakodon is ready to enjoy!
