Authentic Japanese Oyakodon Recipe with a Bali Twist for Families
Discover a comforting and flavorful meal with this Japanese Oyakodon Recipe, reimagined with a tropical Bali twist.
This family-friendly dish combines tender chicken and egg over rice, infused with local Balinese ingredients like kecap manis and lime zest.
It’s quick, nutritious, and perfect for moms looking for an easy yet exotic dinner idea. Let’s get cooking!
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What is Oyakodon?
Oyakodon, meaning “parent and child bowl,” is a classic Japanese dish made with chicken, eggs, and sweet-savory sauce served over rice.
This Bali-inspired version incorporates tropical flavors to create a dish that’s both comforting and uniquely exotic.
Balinese Inspiration for Oyakodon
By adding Balinese elements such as kecap manis (sweet soy sauce), lime zest, and a hint of ginger, this recipe transforms the traditional Japanese Oyakodon into a vibrant fusion of flavors that perfectly complements Bali’s culinary landscape.
Ingredients for Bali-Style Oyakodon (4 Kids)
2 cups cooked jasmine rice
200g chicken thigh fillets (cut into bite-sized pieces)
1 small onion (thinly sliced)
3 large eggs
1/2 cup dashi stock or chicken broth
1 tbsp kecap manis (sweet soy sauce)
1 tsp light soy sauce
1 tsp ginger (grated)
1 tsp lime zest
1 tbsp coconut oil
Estimated Cost in Bali: IDR 50,000 – 70,000
Step-by-Step Guide to Making Oyakodon
Prepare the Ingredients:
Begin by slicing 1 small onion thinly. Grate 1 tsp ginger and cut 200g chicken thighs into small bite-sized pieces. Crack 3 large eggs into a bowl and beat lightly with a fork.
Cook the Chicken and Onion:
Heat 1 tbsp coconut oil in a medium-sized skillet over medium heat. Once the oil is hot, add the sliced onion and sauté for 2–3 minutes until softened and fragrant.
Add the chicken pieces to the skillet and cook for 3–5 minutes until lightly browned on all sides. Ensure the chicken is evenly spread across the skillet for even cooking.
Prepare the Sauce:
In a small bowl, mix together 1/2 cup dashi stock (or chicken broth), 1 tbsp kecap manis, 1 tsp light soy sauce, and 1 tsp lime zest.
Pour the sauce over the chicken and onion mixture. Stir gently to coat all the ingredients. Reduce the heat to low and simmer for 5 minutes until the chicken is fully cooked and the sauce has reduced slightly.
Add the Eggs:
Gradually pour the beaten eggs over the chicken and onion mixture in a circular motion.
Cover the skillet with a lid and let it cook on low heat for 1–2 minutes until the eggs are set but still soft. Avoid overcooking to maintain the creamy texture.
Serve Over Rice:
Divide warm cooked jasmine rice into serving bowls. Carefully spoon the chicken, egg, and sauce mixture over the rice.
Garnish with chopped green onions or a sprinkle of toasted sesame seeds for extra flavor and texture.
Tips for Perfect Bali-Style Presentation
Banana Leaf Accents: Serve the Oyakodon in bowls lined with fresh banana leaves. This not only enhances the tropical presentation but also adds a subtle aroma to the dish.
Local Garnishes: Top the dish with thinly sliced fresh chili for a touch of spice, or add a drizzle of sambal matah for a uniquely Balinese twist.
Use Balinese Tableware: Present the dish in handwoven bamboo bowls or ceramic bowls sourced from Ubud markets for an authentic Bali dining experience.
Tropical Accompaniments: Pair the Oyakodon with a side of fresh tropical fruits like mango slices or chilled coconut water to complement the savory flavors.
Creative Plating: Arrange lime wedges and edible flowers like frangipani around the bowl for a vibrant and appealing presentation.
Detailed Recipe Overview and Cost for Bali Families
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Difficulty Level: Easy
Servings: 4 (Kid-sized portions)
Calories Per Serving: 320 kcal
Nutrition Facts Per Serving:
Calories
320kcal
Fat
10g (4g saturated fat)
Cholesterol
160mg
Sodium
500mg
Carbohydrates
30g (8g sugars, 1g fiber)
Protein
20g
Estimated Cost in Bali: IDR 50,000 – 70,000
FAQs About Oyakodon in Bali
Q1: Can I use kecap manis instead of regular soy sauce entirely?
A: Yes, but kecap manis is sweeter than regular soy sauce, so balance it by reducing the amount or adding a splash of lime juice for acidity.
Q2: What rice works best for this recipe in Bali?
A: Jasmine rice is commonly available in Bali and works perfectly for Oyakodon, providing a slightly fragrant base that complements the dish.
Q3: Can I make this dish spicy for adults?
A: Absolutely! Add sambal or chopped fresh chilies to the sauce for a spicier version suitable for adults.
Q4: Where can I find dashi stock or its substitute in Bali?
A: Dashi stock is available at specialty Japanese stores or gourmet supermarkets in Bali. Alternatively, use chicken broth with a pinch of bonito flakes as a substitute.