Oyakodon
Discover a taste of classic Japanese home cooking with Chef Esther’s Oyakodon—chicken, egg, and rice. First, she simmers juicy, tender strips of skinless chicken thigh, egg, napa cabbage, onion, and carrots in a rich, flavorful broth made with dried kelp, soy, and shiitake mushrooms. Then, she spoons it over rice seasoned with Furikake, a sweet and savory blend of sesame seeds, dried seaweed, garlic, sugar, and salt. Drizzle on the accompanying Mentsuyu sauce for a blast of umami richness, and curl up with a flavor-packed bowl of comfort.
Nutritional facts
Protein
36g
Carbs
59g
Calories
970kcal
Fat
67g
Ingredients
Hondashi, Chicken Thigh, Canola and Olive Oil Blend, Tsuyu Sauce, Napa Cabbage, Butter, Furikake Nori Seasoning, Carrots, Calrose Rice, Black Pepper, Garlic, Egg, Onion, Light Soy Sauce, Kosher Salt, Green Onion, Rice Wine
Contains milk, eggs, bonito, wheat, soybeans, sesame seeds.
Reviews
4.4
Based on 361 reviews
Laura · 08/11/25
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About Mökbar by Esther Choi
Chef Esther Choi, owner and founder of New York City's mŏkbar and partner of Ms. Yoo, is an influential female chef driven by her Korean roots. With a personal passion for introducing New Yorkers to the flavors of Korean culture, Choi's cooking combines traditional and modern influences with fresh, seasonal ingredients. Mŏkbar has four bustling locations; three in New York (Chelsea Market, The Hugh, and Park Slope, Brooklyn) and now one in D.C. at Le Fantome. Each menu blends traditional and modern Korean recipes with a wide variety of Asian influences. The popular restaurant was named the Village Voice's 2014 Reader's Choice "Best New Restaurant"; and"Best Kimchi" in 2015 by Epoch Taste. Choi is a co-owner of Ms. Yoo, a food-driven pub, where traditional American bar food and drink is reimagined with authentic Korean flavors, ingredients, and techniques. Zagat declared it one of the city's hottest new restaurants upon opening and Thrillist named it the best place to eat during a Lower East Side bar crawl.
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