Japanese · main
Oyakodon (親子丼)
Oyakodon (親子丼) reads umami 7.2, sweetness 4.8 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Japanese main, about 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.9 / 10
- Sweet & Fruity — 4.9 / 10
- Sour & Bright — 1.2 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 4.2 / 10
- Aromatic & Spice — 3.5 / 10
The measured notes (of 18)
Umami 7.2 · Sweetness 4.8 · Salinity 4.7 · Richness 4.0 · Allium 3.2 · Funk & Ferment 2.8 · Herbaceous 2.8 · Floral 1.2 · Bitterness 1.0 · Earthy 1.0 · Citrus 0.9 · Sourness 0.7 · Nutty 0.6
What's in it (10)
- 1 lb chicken thigh, boneless, sliced
- 4 eggs, lightly beaten
- 1 onion, sliced
- 1 cup dashi
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp sugar
- 4 cups cooked short-grain rice
- 2 scallions, sliced
- 4 sprigs mitsuba
Time & effort: about 20 min (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 280.6 kcal, 7.9 g protein, 12.8 g fat, 32.5 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Simmer sliced onion in a small pan with dashi, soy sauce, mirin, and sugar until softened.
- Add sliced chicken and cook through, then pour lightly beaten eggs over the top and cover for 30 to 45 seconds until barely set.
- Slide over a bowl of rice and garnish with scallions.
Dishes with a similar flavor shape
- Katsudon (カツ丼) — Japanese
- Chicken and Egg Donburi (Oyakodon) — Japanese
- Sukiyaki (すき焼き) — Japanese
- Yaki Udon with Chicken and Vegetables — Japanese
- Beef Gyudon (Japanese Beef Rice Bowl) — Japanese
Keep reading: what umami, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.