Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyadokon is a a traditional Japanese rice bowl (donburi) topped with chicken and egg. The word “Oyako” actually means “parents and children”. If it’s not obvious to you the “parent” here is of course the chicken and the “child” is the egg.. haha. If you go to a casual Japanese restaurant this dish is always on the menu, and it’s one of those dishes children would love.

As it’s still Mother’s Day month, I think this is a nice family dish to share, and it’s really healthy (it does not need any oil), rich in protein, and super easy to make. It is now my go-to-recipe on busy days.

Oyakodon (Japanese Chicken and Egg Rice Bowl)  

Serves 2

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes


  • 2 skinless chicken thigh meat (or you can use breast as well)
  • 2 Tbsp. Mirin
  • 1 cup of dashi (1tsp of dashi stock and mix with water)
  • 2 Tbsp of low sodium soy sauce or tamari
  • 1/2 onion, thinly sliced
  • 2 eggs, beaten
  • 2 cups of cooked rice ( I used mixed grain rice but traditionally you use Japanese white rice)
  • Green onions/scallions, finely sliced

It’s nice to serve with a bowl of miso soup.


  1. Slice the chicken into 1″ chunks.
  2. Heat up a large frying pan, add dashi stock, mirin and soy sauce and bring it to boil.
  3. Add onions until they are half cooked (semi transparent).
  4. Add chicken chunks. Cover and bring it to boil.
  5. Skim off the fat and cook over medium heat for another 5 minutes or until the chicken is cooked.
  6. Slowly pour over the beaten egg over the chicken and onion mixture. I like to pour half of the egg first, let it rest for a while, and then pour the other half. Make sure you cover all the chicken and onions evenly.
  7. Add spring onions for garnish, and pour the chicken and egg on top of a bowl of steam rice.
dashi stock

Dashi stock


  • When I cook for my husband and myself, I would add more protein (chicken and egg) and less rice, according to your own needs. The eggs may not be as thick and ( fluffy as the ones you see in restaurants (to make your dish looks like the ones in cookbooks you need a lot of eggs haha). This is a fantastic training dish.
  • I like to serve it with a Japanese salad or a bowl of miso soup with tofu and seaweed for extra vegetables and protein.
  • Dashi is a Japanese stock made from kelp. You can easily get them from supermarket

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