RECIPE: Oyakodon (Chicken and Egg Bowl)

RECIPE: Oyakodon (Chicken and Egg Bowl)

Oyakodon (lit. parent-and-child rice bowl) is a popular type ofdonburi (rice bowl). The chicken (parent) and egg (child) are simmered in dashi and soy sauce then served on top of a hot bowl of rice.

Servings: 1


  • 200ml water
  • ½ onion (sliced thinly)
  • 150g chicken thigh (cut into 3cm pieces)
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • Pinch of salt
  • 3 tspmetsuyu
  • 2 eggs
  • 200g cooked rice
  • Choppednegi (green onion) (garnish)


  1. Put the water in a pot on medium heat. When boiling, add the onions and chicken.
  2. When the chicken has cooked, add the sugar, soy sauce, mirin, salt and mentsuyu. Bring to a boil. Break and whisk the eggs in a separate bowl and add. Cover with a lid and turn off the heat. 
  3. Place the cooked rice in a bowl and top with the cooked ingredients from step 2. Garnish with chopped negi.

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