Are you craving comfort food that’s both delicious and easy to make? Look no further than oyakodon, a Japanese-inspired dish that combines chicken, egg, and savory sauce in a single bowl. This popular recipe has gained worldwide attention for its rich flavors and tender texture. Whether you’re a seasoned cook or just starting out, our collection of 20 mouth-watering oyakodon recipes will have you hooked from the first bite.
In this article, we’ll take you on a culinary journey to explore the versatility of oyakodon. From classic chicken and egg combinations to innovative twists with spicy miso, cheesy mozzarella, and even vegetarian options, there’s something for everyone. So grab your apron, sharpen your knives, and get ready to discover the ultimate comfort food recipe.
Classic Chicken and Egg Oyakodon
Classic Chicken and Egg Oyakodon Recipe
Savory Japanese-inspired dish featuring juicy chicken, runny eggs, and savory sauce over a bed of steaming hot rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large eggs
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tbsp mirin (sweet Japanese cooking wine)
– 2 tbsp sugar
– 1 tsp grated ginger
– 1 tsp sesame oil
– 1/4 cup sliced green onions for garnish
– Cooked Japanese short-grain rice for serving
Instructions:
1. In a large skillet, combine chicken, soy sauce, sake, mirin, sugar, and ginger. Bring to a simmer over medium heat.
2. Reduce heat to low and cook, covered, for 10-12 minutes or until the chicken is cooked through.
3. In a separate pan, fry eggs in sesame oil until desired doneness.
4. To assemble, place cooked chicken on top of cooked rice, then add fried egg and garnish with green onions.
Cooking Time: 20-22 minutes
Spicy Miso Oyakodon with Green Onions
Elevate your oyakodon game with this bold and savory recipe, featuring a spicy miso sauce and the freshness of green onions.
Ingredients:
– 4 oz chicken breast or thighs, sliced into thin strips
– 2 tbsp white miso paste
– 1 tsp gochujang (Korean chili paste)
– 1 tsp soy sauce
– 2 tbsp sake (or dry sherry)
– 2 green onions, thinly sliced
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. In a small bowl, whisk together miso paste, gochujang, soy sauce, and sake.
2. In a large skillet or wok, cook the chicken over medium-high heat until cooked through, about 3-4 minutes.
3. Add the miso mixture to the skillet and stir to combine with the chicken.
4. Cook for an additional minute, allowing the flavors to meld.
5. Serve the oyakodon hot, garnished with thinly sliced green onions and a sprinkle of sesame seeds (if using).
Cooking Time: 10-12 minutes
Cheesy Oyakodon with Melted Mozzarella
A twist on the classic Japanese oyakodon, this recipe adds a creamy mozzarella twist to a traditional donburi bowl.
Ingredients:
– 1 cup cooked chicken breast or thighs, diced
– 1/2 cup mozzarella cheese, shredded
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons sugar
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1/4 teaspoon ground white pepper
– 1/4 teaspoon salt
– 1/2 cup cooked Japanese rice
– Scallions, thinly sliced (optional)
Instructions:
1. In a small saucepan, combine soy sauce, sake, sugar, mirin, and white pepper. Bring to a simmer over medium heat.
2. Add the chicken and cook until heated through.
3. Stir in the mozzarella cheese until melted and well combined with the chicken mixture.
4. Serve the chicken mixture over cooked Japanese rice in a donburi bowl.
5. Garnish with thinly sliced scallions, if desired.
Cooking Time: 10-12 minutes
Vegetarian Oyakodon with Tofu and Mushrooms
A Japanese-inspired dish that combines the savory flavors of oyakodon with a vegetarian twist, featuring crispy tofu and earthy mushrooms.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups mixed mushrooms (such as shiitake and cremini), sliced
– 2 tablespoons soy sauce
– 1 tablespoon sake (optional)
– 1 tablespoon mirin
– 1 teaspoon sugar
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 4 cups dashi broth (or vegetable broth)
– Salt and pepper to taste
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large saucepan, heat the oil over medium-high heat. Add the tofu and cook until golden brown, about 3-4 minutes per side.
2. Remove the tofu from the pan and set aside. Add the mushrooms to the same pan and cook until they release their liquid and start to brown, about 5 minutes.
3. In a small bowl, whisk together soy sauce, sake (if using), mirin, sugar, and garlic. Pour the mixture over the mushrooms and simmer for 2-3 minutes.
4. Add the onion and dashi broth (or vegetable broth) to the pan and bring to a boil. Reduce heat and let simmer for 5 minutes or until the sauce has thickened slightly.
5. Serve the tofu and mushroom mixture over steamed rice, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: 20-25 minutes
Seafood Oyakodon with Shrimp and Scallops
Savor the sweet and savory flavors of Japan’s beloved oyakodon dish, elevated by the addition of succulent shrimp and scallops.
Ingredients:
– 1/2 cup dashi broth (or substitute with chicken or pork stock)
– 1/4 cup soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking sake)
– 1 tablespoon sugar
– 1/4 teaspoon ground white pepper
– 8 oz udon noodles
– 1/2 pound large shrimp, peeled and deveined
– 6-8 scallops
– Green onions, thinly sliced for garnish
Instructions:
1. Cook udon noodles according to package instructions. Drain and set aside.
2. In a large saucepan, combine dashi broth, soy sauce, sake, mirin, sugar, and white pepper. Bring to a simmer over medium heat.
3. Add shrimp and scallops to the saucepan. Cook for 2-3 minutes or until seafood is cooked through.
4. Add cooked udon noodles to the saucepan and stir to combine with the sauce.
5. Serve hot, garnished with thinly sliced green onions.
Cooking Time: 10-12 minutes
Teriyaki Glazed Oyakodon
Sweet and savory, this Teriyaki glaze elevates the classic oyakodon to a new level of flavor. This dish is perfect for a quick and delicious meal or as an appetizer for your next gathering.
Ingredients:
• 1/2 pound chicken thighs, cut into bite-sized pieces
• 1/4 cup Teriyaki sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup sake (Japanese cooking wine) or dry white wine
• 2 cups cooked Japanese rice
• Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Teriyaki sauce, soy sauce, brown sugar, rice vinegar, grated ginger, and red pepper flakes (if using). Add sake or dry white wine; mix well.
3. Add chicken pieces to the glaze; marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Cook Japanese rice according to package instructions.
5. Remove chicken from the marinade; place on a baking sheet lined with parchment paper. Drizzle any remaining glaze over the chicken.
6. Bake for 15-20 minutes or until cooked through.
7. Serve chicken atop cooked Japanese rice, garnished with sesame seeds and chopped scallions.
Cooking Time: 20 minutes
Kimchi Oyakodon with a Spicy Twist
A fusion twist on the classic Japanese dish, this recipe combines the bold flavors of kimchi with the tender sweetness of oyakodon. This spicy take is sure to awaken your taste buds!
Ingredients:
– 1/2 cup kimchi, chopped
– 1/4 cup soy sauce
– 1/4 cup sake
– 2 tablespoons rice vinegar
– 2 tablespoons sugar
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes
– 1/2 cup chicken or vegetable broth
– 1/4 cup diced green onions for garnish
– 1/4 cup sliced mushrooms for garnish
– Cooked oyakodon ( Japanese-style chicken and egg) rice
Instructions:
1. In a medium saucepan, combine kimchi, soy sauce, sake, rice vinegar, sugar, ginger, and red pepper flakes.
2. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for 5 minutes.
3. Stir in the broth and adjust seasoning as needed.
4. Serve the spicy kimchi sauce over cooked oyakodon rice and garnish with green onions and mushrooms.
Cooking Time: 10-12 minutes
Oyakodon with Crispy Fried Chicken
Discover the harmonious union of Japanese and Southern cuisine in this unique Oyakodon recipe, featuring crispy fried chicken as a twist on traditional Japanese donburi.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 2 cups cooked Japanese rice (preferably short-grain)
– 1 cup Oyakodon sauce (store-bought or homemade)
– 2 eggs, beaten
– Sesame seeds and chopped scallions for garnish
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dredge chicken pieces in flour mixture, shaking off excess.
3. Dip floured chicken in buttermilk, then coat with a thin layer of vegetable oil.
4. Fry chicken in hot oil until golden brown and crispy (about 5-6 minutes). Drain on paper towels.
5. Cook Japanese rice according to package instructions.
6. In a large saucepan, combine cooked rice and Oyakodon sauce. Heat over low heat, stirring occasionally.
7. Assemble donburi by placing fried chicken on top of the rice mixture.
8. Garnish with beaten eggs, sesame seeds, and chopped scallions.
Cooking Time: 20-25 minutes
Healthy Oyakodon with Quinoa and Spinach
A nutritious twist on the traditional Japanese dish, this recipe combines quinoa and spinach with rich oyakodon sauce for a flavorful and filling meal.
Ingredients:
– 1 cup cooked quinoa
– 2 cups fresh spinach leaves
– 1/4 cup soy sauce
– 1/4 cup sake (or dry white wine)
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon ground black pepper
– 1/4 cup sliced scallions, for garnish
Instructions:
1. In a small saucepan, combine soy sauce, sake, mirin, and rice vinegar. Bring to a simmer over medium heat.
2. Add grated ginger and black pepper. Simmer for 5 minutes, or until the sauce has thickened slightly.
3. Cook quinoa according to package instructions.
4. Heat a non-stick skillet over medium-high heat. Add cooked quinoa and stir-fry with spinach leaves until wilted.
5. Pour the oyakodon sauce over the quinoa mixture and stir-fry for an additional 2 minutes.
6. Serve hot, garnished with sliced scallions.
Cooking Time: 15-20 minutes
Oyakodon Donburi with Pickled Ginger
This classic Japanese dish combines the flavors of chicken, rice, and pickled ginger for a harmonious balance of sweet and savory. Oyakodon is a hearty donburi bowl that warms the senses.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups cooked Japanese short-grain rice
– 1/4 cup soy sauce
– 1/4 cup sake (Japanese rice wine)
– 2 tbsp mirin (sweet Japanese cooking wine)
– 1 tsp sugar
– 1/4 tsp ground white pepper
– 2 slices pickled ginger, thinly sliced
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large saucepan, combine chicken thighs, soy sauce, sake, mirin, sugar, and white pepper. Bring to a boil over high heat.
2. Reduce heat to low and simmer for 20-25 minutes or until chicken is cooked through.
3. Cook Japanese short-grain rice according to package instructions.
4. To assemble the donburi bowls, place cooked chicken on top of rice. Garnish with pickled ginger slices, sesame seeds, and chopped scallions (if using).
5. Serve immediately.
Cooking Time: 30-35 minutes
Garlic Butter Oyakodon with Herbs
Elevate your oyakodon game with this savory and aromatic recipe, featuring a rich garlic butter sauce infused with fresh herbs.
Ingredients:
– 4 servings of Japanese white rice (oyakodon)
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Cook the oyakodon according to package instructions.
2. In a small saucepan, melt the butter over medium heat.
3. Add the minced garlic and cook for 1-2 minutes until fragrant.
4. Stir in the chopped parsley and dill. Season with salt and pepper to taste.
5. Pour the garlic butter mixture over the cooked oyakodon.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Oyakodon with Caramelized Onions and Soy Sauce
This Japanese-style donburi bowl combines the richness of caramelized onions with the savory flavors of oyakodon, a classic chicken and egg dish. The result is a harmonious balance of sweet, sour, and umami that will leave you craving more.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 large eggs
– 1/4 cup soy sauce
– 1/4 cup sake (Japanese rice wine)
– 1/4 cup mirin (sweet Japanese cooking wine)
– 2 tablespoons vegetable oil
– 1 large onion, thinly sliced
– Salt and pepper to taste
– Cooked Japanese rice, for serving
Instructions:
1. Heat the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
2. In a separate pot, whisk together soy sauce, sake, and mirin. Bring to a simmer.
3. Add the chicken to the pot and cook until cooked through (about 5-7 minutes).
4. Crack in the eggs and stir gently to create curds.
5. Serve the oyakodon over cooked Japanese rice, topped with caramelized onions.
Cooking Time: 30-40 minutes
Oyakodon Rice Bowl with Nori Flakes
This Japanese-inspired recipe combines flavorful chicken and vegetable toppings with savory rice and crunchy nori flakes for a delicious and nutritious meal.
Ingredients:
– 1 cup Japanese short-grain rice (such as Koshihikari)
– 2 cups water
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 tablespoon soy sauce
– 1 tablespoon sake (Japanese cooking wine) or dry white wine
– 1 tablespoon mirin (sweet Japanese cooking wine)
– 1 teaspoon sesame oil
– 1 cup mixed vegetables (such as carrots, green beans, and mushrooms)
– 2 sheets nori seaweed, toasted and broken into flakes
– Salt to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, marinate the chicken in soy sauce, sake, mirin, and sesame oil for at least 30 minutes.
3. Grill or sauté the chicken until cooked through.
4. Prepare the mixed vegetables by blanching them in boiling water for 3-5 minutes.
5. Assemble the rice bowl by placing a scoop of cooked rice in a bowl, then topping with grilled chicken, mixed vegetables, and nori flakes. Season with salt to taste.
6. Garnish with sesame seeds if desired.
Cooking Time: Approximately 45-50 minutes (including marinating time)
Sweet and Sour Oyakodon with Pineapple
Sweet and Sour Oyakodon with Pineapple Recipe
Discover a harmonious balance of sweet and sour flavors in this unique Oyakodon dish, elevated by the freshness of pineapple.
Ingredients:
– 1 lb chicken breast or thighs, sliced into thin strips
– 2 cups Oyakodon sauce (see note)
– 1 cup pineapple chunks
– 1/4 cup sugar
– 2 tbsp rice vinegar
– 1 tsp soy sauce
– 1/4 tsp red pepper flakes (optional)
– 2 green onions, thinly sliced
Instructions:
1. In a large skillet or wok, combine chicken and Oyakodon sauce. Cook over medium-high heat, stirring occasionally, until the chicken is cooked through.
2. Add pineapple chunks to the skillet and cook for an additional 2-3 minutes, or until slightly caramelized.
3. In a small bowl, whisk together sugar, rice vinegar, soy sauce, and red pepper flakes (if using). Pour the mixture into the skillet and stir to combine.
4. Cook for an additional 1-2 minutes, allowing the sweet and sour flavors to meld.
5. Serve hot, garnished with thinly sliced green onions.
Cooking Time: 12-15 minutes
Note: Oyakodon sauce is a Japanese condiment made from soy sauce, vinegar, sugar, and spices. You can find it in most Asian grocery stores or online. If unavailable, you can substitute with a combination of equal parts soy sauce, rice vinegar, and brown sugar.
Oyakodon with a Runny Poached Egg
A classic Japanese comfort food dish, Oyakodon is a hearty bowl of chicken and egg over rice. This recipe adds an extra layer of richness with a runny poached egg.
Ingredients:
– 1 cup cooked Japanese-style chicken (e.g., karaage or grilled)
– 2 cups cooked Japanese short-grain rice
– 1/4 cup dashi broth (or substitute with chicken broth)
– 1 tablespoon soy sauce
– 1 teaspoon sake (optional)
– 2 eggs
– Salt and pepper to taste
– Green onions for garnish
Instructions:
1. Cook the Japanese-style chicken according to package instructions or grill until cooked through.
2. Prepare the rice according to package instructions.
3. In a small saucepan, combine dashi broth, soy sauce, and sake (if using). Bring to a simmer over medium heat.
4. Crack an egg into a pot of simmering water. Cook for 3-4 minutes or until the whites are set and yolks are still runny. Remove with a slotted spoon.
5. Assemble the dish by placing cooked chicken on top of rice, then spooning the sauce over the chicken. Place the poached egg on top.
6. Season with salt and pepper to taste. Garnish with green onions.
Cooking Time: 20 minutes
Oyakodon with Crispy Bacon Bits
A Japanese-inspired rice bowl dish, Oyakodon is a comforting and savory meal that combines juicy chicken, flavorful bacon, and creamy sauce. This recipe adds an extra layer of crunch with crispy bacon bits on top.
Ingredients:
– 1 cup cooked Japanese-style rice
– 1/2 cup diced cooked chicken (breast or thigh)
– 6 slices of bacon, cooked until crispy
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking sake)
– 1 teaspoon sugar
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a small saucepan, combine soy sauce, sake, mirin, and sugar. Bring to a simmer over medium heat until reduced by half.
3. Add cooked chicken to the saucepan and stir to coat with the sauce.
4. Divide the cooked rice into two bowls.
5. Top each bowl with the chicken mixture, followed by crispy bacon bits.
6. Garnish with chopped scallions if desired.
Cooking Time: 20-25 minutes
Oyakodon with a Touch of Truffle Oil
Experience the rich flavors of Japan’s beloved oyakodon, elevated by the luxurious aroma of truffle oil.
Ingredients:
– 1/2 cup Japanese short-grain rice
– 1/4 cup dashi broth (or chicken stock)
– 1/4 cup water
– 1 egg, beaten
– 1/4 teaspoon salt
– Truffle oil, for serving
Instructions:
1. Rinse the rice and cook according to package instructions.
2. In a separate saucepan, combine dashi broth, water, and beaten egg. Whisk until smooth and bring to a simmer over medium heat.
3. Reduce heat to low and cook, stirring occasionally, until the mixture thickens slightly (about 5 minutes).
4. Remove from heat and stir in salt.
5. Serve the oyakodon over cooked Japanese rice and drizzle with truffle oil.
Cooking Time: 15-20 minutes
Oyakodon with Spicy Sriracha Drizzle
A modern twist on the classic Japanese comfort food, Oyakodon gets a bold kick from spicy Sriracha drizzled on top.
Ingredients:
– 1/2 pound boneless chicken thighs, sliced into thin strips
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 tablespoon mirin (sweet Japanese cooking sake)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1/4 cup sliced scallions
– Spicy Sriracha drizzle (see below)
Instructions:
1. In a shallow dish, whisk together soy sauce, sake, and mirin.
2. Add chicken strips and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Remove chicken from marinade, letting excess liquid drip off.
5. Cook chicken for 5-6 minutes per side, or until cooked through.
6. Serve with scallions and Spicy Sriracha drizzle (see below).
Spicy Sriracha Drizzle:
– 2 tablespoons Sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon honey
Combine all ingredients in a small bowl. Taste and adjust to desired level of spiciness.
Cooking Time: 20-25 minutes
Oyakodon with Fresh Basil and Cherry Tomatoes
Oyakodon, a classic Japanese dish, gets a bright and flavorful twist with the addition of fresh basil and cherry tomatoes. This simple yet impressive recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless chicken thighs
– 1/2 cup sake
– 1/2 cup mirin
– 1/4 cup soy sauce
– 2 tablespoons sugar
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 8 ounces Japanese short-grain rice (preferably Koshihikari)
– Fresh basil leaves, chopped
– Cherry tomatoes, halved
Instructions:
1. Cook the Japanese short-grain rice according to package instructions.
2. In a large saucepan, combine sake, mirin, soy sauce, sugar, and rice vinegar. Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes.
3. Add the sesame oil and cook for an additional minute.
4. Slice the chicken into thin strips and add to the saucepan. Simmer for 10-12 minutes or until cooked through.
5. Stir in chopped basil leaves and halved cherry tomatoes.
6. Serve the Oyakodon over cooked Japanese rice.
Cooking Time: 20-25 minutes
Oyakodon with a Creamy Sesame Dressing
Oyakodon is a popular Japanese comfort food dish that combines juicy chicken, soft-boiled eggs, and savory vegetables in a flavorful broth. Elevate this classic recipe with a creamy sesame dressing for an added depth of flavor.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked Japanese rice (short-grain)
– 4 soft-boiled eggs, sliced
– 1/2 cup mixed vegetables (e.g., carrots, green beans, mushrooms)
– 2 cups dashi broth (or vegetable broth)
– 2 tbsp sesame oil
– 1 tsp soy sauce
– 1 tsp sake (optional)
– Creamy Sesame Dressing ingredients (below)
Creamy Sesame Dressing:
– 2 tbsp tahini
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp honey
– 1/4 cup water
– Sesame seeds, for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. Prepare the chicken and vegetables as desired (e.g., grilled, pan-fried).
3. Simmer dashi broth with sesame oil, soy sauce, and sake (if using) until heated through.
4. Assemble the Oyakodon bowls by placing cooked rice at the bottom, followed by sliced chicken, eggs, and mixed vegetables.
5. Drizzle Creamy Sesame Dressing over the top.
6. Garnish with additional sesame seeds, if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in comforting meals with these 20 delicious oyakodon recipes! From classic chicken and egg to spicy miso, cheesy mozzarella, and even vegetarian options, there’s something for everyone. Try your hand at seafood oyakodon with shrimp and scallops, or add a twist with teriyaki glaze, kimchi, or crispy fried chicken. For a healthier option, opt for quinoa and spinach. Whether you’re in the mood for donburi with pickled ginger or garlic butter with herbs, these oyakodon recipes will become your new go-to comfort food.