Oyakodon (Chicken & Egg Rice Bowl)

Oyakodon (Chicken & Egg Rice Bowl)The Japanese word Donburi (丼) refers to a type of bowl used to serve food in; it also refers to a class of dishes served in the eponymous vessel. Donburis range from Gyudon (牛丼), to Katsudon (カツ丼), to Soborodon (そぼろ丼), but perhaps the most famous rice bowl is Oyako Donburi (親子丼) which is often shortened … Continue reading “Oyakodon (Chicken & Egg Rice Bowl)”


  • CourseEntree
  • CuisineJapanese
  • Yield1 serving
  • Cooking Time8 minutes
  • Preperation Time3 minutes
  • Total Time11 minutes


3 large
1/3 cup
2 tablespoons
soy sauce
1 tablespoon
1 teaspoon
onion (1/4 small onion, sliced)
50 grams
boneless skin-on chicken thighs (cut into 3/4-inch pieces)
100 grams
cooked rice
1 serving
mitsuba (or scallions for garnish)
shichimi togarashi (optional)


  1. Onions simmering in dashi for Oyakodon.
    Whisk the eggs in a bowl until they're about half mixed, but there are still some white areas remaining.
  2. In a small frying pan about the diameter of the bowl you plan to serve your Oyakodon in, add the dashi, sake, soy sauce, sugar, and onions, breaking up any clumps of onion as you add them.

  3. Bring the dashi to a simmer and cook until the onions are almost tender (about 3 minutes)

  4. Chicken and onions simming in dashi for Oyakodon.

    Add the chicken and cook until the chicken is cooked through (about 4 minutes).

  5. Egg swirled with dashi chicken and onions for Oyakodon.
    Drizzle the egg over the chicken in a figure eight pattern to ensure it's evenly distributed.
  6. Turn down the heat, and then cover and steam the eggs for 1-2 minutes or until they are you done to your liking. As the egg steams, smack the bottom of the pan against the burner a few times to redistribute the eggs so that they cook evenly.

  7. Chicken egg and onions cooked in dashi for Oyakodon.
    Add one serving of rice to a large bowl while the egg steams. When the egg is done, slide the chicken and egg onto the rice. Garnish your Oyakodon with scallions or mitsuba and shichimi togarashi to taste.