Oyakodon recipe

Mar 28, 2014 by



Oyakodon is chicken and egg rice bowl. In Japanese, Oyako means parent and child so it’s indeed a smart word play to name this seasoned chicken and egg rice bowl (donburi). I made this dish following my Japanese week in the kitchen and this is one of the easiest dishes I’ve made in the kitchen.

The whole dish is oil free and is boiled. It’s basically a one pan dish (which I love due to little washing) and it’s fairly quick. The recipe here is for one bowl because it’s easier to do so. Multiply the recipe to the amount of serve your require. Don’t forget to cook some jasmine rice to go with the Oyako or otherwise it won’t be Oyakodon without the “don”.



  • 1 chicken thigh, cut small into bite size
  • 60 ml /4 tablespoon Dashi (Japanese stock)
  • 1/2 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon Mirin
  • 1/4 onion, thinly sliced
  • 1 egg, lightly beaten
  • 1/2 green onion
  1. Add dashi, sugar, soy sauce and mirin in a pan. Heat until boiling.
  2. Reduce heat to medium, add onion and cook for a minute.
  3. Add chicken pieces and cook for around 4 minutes until chicken is cooked.
  4. Pour egg over the chicken and onion. Cover and cook for a minute.
  5. Prepare rice in a bowl, ready to go with the chicken and egg.
  6. Take off heat and pour the mixed chicken and egg over your rice bowl. Garnish with green onion.

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