Oyakodon (Chicken & Egg Rice Bowl)
A Japanese rice bowl of chicken and onion simmered in a sweet-savory sauce, then set with softly cooked egg and spooned over rice. 'Oyako' (parent-and-child) refers to the chicken and egg. One pan, about 15 minutes — one of the easiest Japanese home dishes.
Ingredients
- Chicken thigh · bite-size pieces150 g
- Onion · thinly sliced0.5 each
- Eggs · lightly beaten2 each
- Warm rice1 bowl
- Scallion or mitsuba1 to garnish
- Sauce (1 serving)
- Dashi stock · dashi pack, anchovy stock, or water + seasoning all fine80 ml
- Soy sauce1.5 tbsp
- Mirin1.5 tbsp
- Sugar0.5 tbsp
Steps
- ⏲ 2 min
In a small pan (or a single-portion pot), bring the dashi, soy, mirin, and sugar to a simmer.
- ⏲ 5 min
Add the onion and cook until slightly translucent, then add the chicken and simmer 4-5 minutes until cooked.
- ⏲ 2 min
Pour in two-thirds of the beaten egg in a swirl, cover, and cook 1-2 minutes until half-set.
- ⏲ 1 min
Add the rest of the egg, turn off the heat, cover, and rest 30-60 seconds to your liking (slightly runny is traditional).
- ⏲ 1 min
Slide it, sauce and all, over a bowl of warm rice.
Garnish with scallion or mitsuba and eat right away. Add shichimi to taste.
Tips & Variations
Variations
- Katsudon: Top with a pork cutlet instead of chicken, same method.
- Tanindon: Use beef or pork instead of chicken ('stranger', not parent-and-child).
- With mushroom/leek: Add shiitake or scallion for extra aroma.
- Cheese oyakodon: Melt a little cheese on top to finish.
Tips
- A small dedicated pan or making single portions sets the egg evenly and soft.
- Add the egg in two stages for soft layers — don't over-stir.
- No dashi? A dashi pack, anchovy stock, or chicken stock works fine.
- Finish off the heat with residual warmth so it doesn't overcook and dry out.
- Slightly runny egg is traditional — cook 30 seconds longer if you prefer it set.
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