Arrow Created with Sketch. Back to The Recipes

Spring Veggie Oyakodon

  • Meals
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch.
5/5 - 2 Ratings
Prep Time 15 minutes
Cook Time
Serving Yield 2 servings

From the recipe author: Literally translated as “parent-and-child donburi (rice bowl)," oyakodon is typically made with chicken (the parent) and egg (the child). In this case, I’ve substituted the traditional egg and chicken combo with a spring vegetable medley of sweet onion, snap peas, pea shoots, choho (a hybrid of komatsuna and tatsoi), green onion, and shimeji mushrooms. You can absolutely choose your own adventure, using this recipe as a base for the spring veggies you have on hand.

The veggies are simmered in a blend of dashi, soy sauce, mirin, sake, and some sugar, so they’re packed with flavor instead of oil. Delicately cooked egg swirled in at the very end binds everything together before the dish is served over hot and fluffy steamed white rice. While I recommend cooking each serving separately, as it’s neater to serve, you can cook both servings in a medium pan and divide after cooking.

By: Alana Kysar


  • 3/4 teaspoon instant dashi powder (like Hondashi)
  • 1 cup hot water
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 teaspoons sugar
  • 1/4 sweet onion, thinly sliced
  • 10 snap peas, thinly sliced on the bias
  • 4-6 pea shoots, chopped
  • 2 handfuls of choho (can be substituted with tatsoi, spinach, or a couple baby bok choy)
  • 4 green onions, thinly sliced on the bias
  • 1 handful shimeji mushrooms
  • 2 Pete and Gerry’s Organic Eggs, lightly beaten
  • 2-3 cups of steamed white rice

Nutritional Information plus

Servings: 2

Amount Per Serving: Calories 480, Fat Cal. 50, Total Fat 5g (8% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 1670mg (70% DV), Total Carb. 87g (29% DV), Fiber 3g (12% DV), Sugars 16g, Protein 17g, Vitamin A (90% DV), Vitamin C (70% DV), Calcium (10% DV), Iron (35% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Make the broth in a bowl or glass measuring cup with a spout by whisking together the instant dashi powder, hot water, soy sauce, sake, mirin, and sugar until the dashi powder and sugar have dissolved.

Step 2

Place half of the onion, snap peas, pea shoots, choho, mushrooms and a third of the green onions into a small saucepan (ideally one with shoulders and a well fitting lid) and pour half of the seasoned dashi broth over the vegetables.

Step 3

Set the pan over medium heat and bring to a simmer uncovered. Once simmering, reduce the heat to low and cover the pan with the lid, then let simmer for 8 minutes or until the vegetables are just tender and still hold a little crunch.

Step 4

Once the vegetables are ready, quickly uncover the pan and pour half of the egg over the vegetable and broth mixture, then immediately place the lid back on and let simmer for a minute or two or until the egg is just set, jiggles a little, but is not raw.

Step 5

Divide steamed white rice evenly between two serving bowls. Gently slide everything from the pan, including the broth, into one of the bowls with half of the rice. Top with a sprinkling of green onions.

Step 6

Repeat the full process, starting at step 2, with the remaining half of the ingredients. Serve warm.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!



* Required


Related Recipes