Nourishing Oyakodon
We all have our own comfort foods that just feel like a warm hug after a long day – and this oyakodon is definitely one of mine.
When I think of comfort food, I think of meals like this: warm, flavourful, cosy, and satisfying. The classic oyakodon typically has onion, chicken, and eggs, but you probably already know that I always aim for a little variety in my recipes, so this is my version that’s both comforting and nourishing.
For this recipe, I added mushrooms and tau kwa (firm tofu). By adding mushrooms, you easily increase plant variety (something the gut microbiome loves!) and it also adds more bulk to the dish without much additional calories. You also bring in lean, plant-based protein into the mix by adding tau kwa.
And if you’re worried about the taste with these two additional ingredients, I can assure you they don’t affect it! Mushrooms and tau kwa are both neutral-tasting foods and they actually soak all the flavour up really nicely.
Altogether, you get a well-rounded meal from the combination of protein (chicken, eggs, tofu), fibre (mushrooms, onions), and carbohydrates (rice) – the ideal balance to help keep you full for longer. I also opt for skinless chicken thighs to keep saturated fat lower.
And if you prefer to keep things vegetarian, this recipe adapts easily: just skip the chicken and increase the tau kwa, eggs, and mushrooms. The sauce delivers all the cosy flavour, so you still get the same comfort and satisfaction.
This dish doesn’t take much time or effort to put together, so it’s also perfect for those busy days. Simple, soothing, nourishing, and exactly the kind of one-pot meal I can keep coming back to.
Check out the full recipe below!
THE RECIPE
SERVES 3
Ingredients
Main:
1 tbsp neutral oil
2 chicken thighs, skin removed, cut into 1-inch pieces
1 yellow onion, thinly sliced
4 eggs, beaten lightly (stop while you can still see streaks of white and yellow)
1 packet (150g) oyster mushrooms, finely chopped
½ block tau kwa (about 100g), cubed
Sauce:
¾ cup dashi
3 tbsp mirin
4 tbsp low-sodium soy sauce
1 tsp honey or sugar
Garnish:
Spring onion, sliced
Sesame seeds
Togarashi (optional)
Directions
Toss the chicken pieces with sake and set aside.
Prepare the sauce: in a small bowl, mix the dashi, mirin, soy sauce, and honey/sugar. Set aside.
Heat a cold skillet with 1 tbsp oil and add the sliced onions. Spread them out and let them soften gently over medium heat.
Pour in the sauce, covering the onions, and bring to a gentle simmer.
Stir in the chopped mushrooms and cubed tau kwa. Simmer for 2-3 minutes.
Add the marinated chicken pieces and let them cook through, about 4-5 minutes.
Pour the eggs evenly over the mixture and cover the pan. Turn off the heat, and let it sit for 2-3 minutes until the eggs are just softly set.
Garnish with spring onions, sesame seeds, and togarashi.
Spoon over warm rice and enjoy immediately!
Notes
You can also make it vegetarian: skip the chicken and increase the tau kwa and mushrooms.
This dish also pairs well with stir-fried cabbage.
Nutrition
Coming soon!