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With chicken ang eggs cooked together with onions and sweet soy sauce, Oyakodon is a satisfying and delicious rice bowl that comes together in minutes from a handful of ingredients. Step-by-step oyakodon recipe and video.


Oyakodon (親子丼) is a classic Japanese chicken and egg rice bowl, with tender pieces of chicken and sweet onions simmered in a sweet and savory dashi that's bound together with egg. It's a satisfying comfort food that's a staple of Japanese home cooking thanks to its simple preparation.
Course Entree
Cuisine Best, Japanese
Keyword comfort food, donburi, lunch, rice bowl
Level Beginner
Main Ingredient Egg, Poultry, Rice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 bowl
Calories 700kcal


  • 2 jumbo eggs
  • ½ cup dashi
  • 2 tablespoons sake
  • 1 tablespoon soy sauce
  • 2 teaspoons evaporated cane sugar
  • 50 grams onion (1/4 small onion, sliced)
  • 125 grams boneless skin-on chicken thighs (cut into bite-size pieces)
  • 1 serving cooked rice
  • Mitsuba (or scallions for garnish)
  • shichimi togarashi (optional)


  • Whisk the eggs in a container with a spout until they're about half mixed, but there are still some areas with pure egg white and egg yolk.
    Beating the eggs for Oyako Donburi
  • 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.
    Onions cooking in dashi broth for making Oyakodon
  • Bring the stock and onions to a boil and continue to cook until the onions are starting to turn translucent.
    Onions simmering in dashi with soy sauce, sake and sugar.
  • Add the chicken and turn down the heat to maintain a gentle simmer. Cook, turning the chicken over regularly until the surface is opaque, and then cover with a lid and cook until the chicken is cooked through (another 4-5 minutes).
    For the best Oyakodon, poach the chicken gently in Dashi.
  • Remove the lid and turn up the heat to bring the mixture to a boil. Drizzle the egg over the chicken in a figure eight pattern to ensure it's evenly distributed.
    Adding beaten egg to the Oyako Donburi.
  • Smack the bottom of the pan against the burner a few times to redistribute the eggs.
    Tap the pan on the stove to redistribute the egg around the chicken.
  • Cover the pan with a lid and turn off the heat and let the egg steam while you serve the rice.
    Cover the Oyakodon with a lid to cook the egg through.
  • Add one serving of rice to a large bowl while the egg steams. When the egg is cooked to your liking, slide the chicken and egg onto the rice. Garnish your Oyakodon with scallions or Mitsuba and shichimi togarashi to taste.
    Chicken and egg going over a bowl of rice.


Calories: 700kcal | Carbohydrates: 39g | Protein: 45g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 650mg | Sodium: 1694mg | Potassium: 668mg | Fiber: 1g | Sugar: 11g | Vitamin A: 865IU | Vitamin C: 3.7mg | Calcium: 128mg | Iron: 4mg