This Sous Vide ‘Oyakodon’ is a modern twist on the classic Japanese chicken and egg rice bowl. Achieve perfectly tender and juicy chicken every time, paired with a soft boiled egg and savory dashi broth over fluffy rice, making it an effortless and healthy yet delicious meal for any night of the week.

Although I had a lot of experience cooking with plant based food, when I was reintroducing meat and poultry into my diet, it presented one of my greatest learning curves. I think the most difficult part was learning to fully cook it without over cooking it. One of the first meat dishes I made was my mom’s Tori Ham (Japanese Chicken Ham) / Salad Chicken, and she does this by sous vide-ing it in a pot or rice cooker. I’ll have a recipe for these soon, but this method yields moist and tender chicken every time. You can marinate it with any seasoning and it soaks up all the flavours while cooking in its own natural flavour. The best part is just placing it into a sous vide bath and letting it cook without having to hover over it.

What is Oyakodon?

Oyakodon is a classic Japanese rice bowl featuring tender chicken, onions and soft eggs simmered in a savory dashi broth with soy sauce and mirin. Known as the “parent-and-child bowl,” this comforting dish is served over steamed rice, offering a delicious blend of flavors and textures that make it a beloved staple in Japanese cuisine. This recipe is by no means traditional at all, but rather inspired by the concept of chicken and rice bowl with the same seasonings. I’ll share my mom’s traditional oyakodon in the future once I get it right 🙂.

Ingredients for Oyakodon

This sous vide chicken and egg rice bowl consists of very similar ingredients as the traditional way of making oyakodon:

  • Chicken Breasts: Traditionally, chicken thighs are used for oyakodon, but for this sous vide version, we’re using chicken breast.
  • Eggs: Fresh eggs are cooked with the chicken in the sous vide, creating a onsen tamago (soft boiled egg) that slightly runny for adding on top.
  • Onions:Thinly sliced onions adds sweetness and depth to the broth.
  • Dashi: A Japanese soup stock made from kombu (seaweed) and katsuobushi (dried bonito flakes), providing a rich umami flavor to the dish.
  • Soy Sauce: A key ingredient that adds saltiness and depth of flavor, balancing the sweetness of the mirin and the umami of the dashi.
  • Mirin: A sweet rice wine that adds a slight sweetness and a glossy finish to the dish.
  • Sake: A Japanese rice wine that enhances the flavor of the broth, adding a mild, slightly sweet complexity and tenderizing the chicken.
  • Sugar: A small amount of sugar enhances the sweetness of the mirin and balances the saltiness of the soy sauce.
  • Cooked Rice: Steamed white rice serves as the base of the dish, absorbing the flavorful broth and providing a comforting, starchy balance to the tender chicken and eggs.

How to Make Chicken and Eggs with a Sous Vide

The method of sous vide is a game changer and makes low effort high reward kinda meals.

  1. Prepare chicken: Using a fork, prick holes on the chicken breast to help with even cooking.
  2. Cook onions: Add the sliced onions to a microwave safe bowl and cover. Microwave for 1-2 minutes until softened.
  3. Add seasonings: Add the prepared chicken, onions and seasonings to a sous vide or large ziplock bag.
  4. Sous vide: Add the sous vide and set temperature to 140°F (60°C) to 145°F (63°C). Once it comes to temperature, add in the eggs and the prepared bag. Be sure to displace any air in the bag if using ziplock. The chicken and onions should be completely submerged in the water. Sous vide the eggs for 1 hour and the chicken for 1.5 – 2 hours.

Lisa’s Recipe Tips

  • Water displacement method: When placing the bag into the water, keep the bag slightly open to remove the air. As you place the bag in the water, the water pressure will naturally expel air through the bag’s opening. Once most of the air has escaped, seal the bag carefully just above the water level.
  • Pre-cook onions: Vegetables require a temperature of 92°C or higher to soften, so the heat from the sous vide isn’t enough to cook them though.
  • Reduce sauce after: If you like a stronger flavour, you can strain the seasoning and heat it over the stove of in the microwave until reduced by half.

How to Store Leftovers

Once room temperature, you can either keep it in the sous vide bag in a container (just incase it leaks) or transfer to a airtight container and refrigerate for up to 3-4 days. The soft boiled eggs will last for up to 2 days in the fridge.

Can I make this with chicken thighs?

Yes, this can also be made with boneless skinless chicken thighs. Sous vide for the same amount of time.

Enjoy!! If you make this Sous Vide ‘Oyakodon’ recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!

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Sous Vide ‘Oyakodon’


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  • Author: Lisa Kitahara
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

This Sous Vide ‘Oyakodon’ is a modern twist on the classic Japanese chicken and egg rice bowl. Achieve perfectly tender and juicy chicken every time, paired with a soft boiled egg and savory dashi broth over fluffy rice, making it an effortless and healthy yet delicious meal for any night of the week.


Ingredients

Units Scale
  • 4 eggs
  • 1 (250 g) onion, thinly
  • 2 (544 g) chicken breasts

Seasonings (Option 1)

  • 1/4 cup (60 ml) light soy sauce
  • 1/4 cup (60 ml) mirin
  • 2 tbsp (30 ml) cooking sake
  • 1 cup (240 ml) dashi stock
  • 2 tbsp (25 g) sugar

Short-cut seasoning (Option 2)

  • 6 tbsp (90 ml) mentsuyu
  • 1 cup (200-240 ml) water
  • 2 tbsp (25 g) sugar

For serving

  • 4 servings of rice (about 200250 grams of rice per serving)
  • green onions/scallions
  • schimi togarashi
  • sansho pepper

 


Instructions

  1. Prepare chicken: Using a fork, prick holes on the chicken breast to help with even cooking.
  2. Cook onions: Add the sliced onions to a microwave safe bowl and cover. Microwave for 1-2 minutes until softened.
  3. Add seasonings: Add the prepared chicken, onions and seasonings (option 1 or 2) to a sous vide or large ziplock bag.
  4. Sous vide: Add the sous vide and set temperature to 140°F (60°C) to 145°F (63°C). Once it comes to temperature, add in the eggs and the prepared bag. Be sure to displace any air in the bag if using ziplock. The chicken and onions should be completely submerged in the water. Sous vide the eggs for 1 hour, removing with a slotted spoon. Sous vide the chicken for 1.5 – 2 hours.
  5. Reduce sauce: This step is optional, but if you find the liquid too much you can reduce the seasoning sauce in a pot or in the microwave until desired amount. 
  6. Serve: Once cool enough to handle, remove the chicken and slice into 1/4 inch thick pieces. Arrange on top of rice and add some of the onions. Spoon some sauce over the rice bowl. Crack an egg on top and garnish with schimi togarashi or sansho pepper and scallions if desired. Serve and enjoy! 
  • Prep Time: 10 minutes
  • Cook Time: 90 minutes
  • Category: Entree
  • Method: Sous vide
  • Cuisine: Japanese
Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.



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