Oyakodon, meaning “parent-and-child donburi” in Japanese, is a classic comfort dish that features tender chicken and soft-cooked egg simmered in a savory-sweet broth and served over a bed of warm rice. A staple in Japanese home cooking, this dish is simple, nourishing, and deeply flavorful—perfect for a quick yet satisfying meal.
Why You’ll Love This Recipe
Oyakodon is the epitome of comfort food: warm, hearty, and packed with umami. With minimal ingredients and a short cooking time, it’s an ideal choice for a weeknight dinner. The soft, custardy egg gently envelops the tender chicken and sweet onions, creating a delicious topping for fluffy Japanese rice. The balance of sweet and savory flavors, along with optional spice from shichimi togarashi, makes every bite irresistible.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 cups cooked Japanese short-grain rice
2 boneless, skinless chicken thighs, cut into bite-size pieces
1/2 onion, thinly sliced
2 large eggs
1/2 cup dashi stock (or water with instant dashi powder)
1 ½ tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp sugar
Green onions, thinly sliced (for garnish)
Shichimi togarashi (Japanese 7-spice, optional)
Directions
- Prepare the rice: Make sure the rice is cooked and warm. Divide it between two serving bowls and set aside.
- Make the sauce: In a small skillet, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat.
- Add onion and chicken: Add the thinly sliced onions to the skillet and simmer until they begin to soften (about 2–3 minutes). Add the chicken pieces and cook until they are opaque and cooked through, approximately 4–5 minutes.
- Add the egg: Lightly beat the eggs in a bowl. Slowly pour them over the chicken and onions in the skillet. Cover the skillet and let the egg cook for 1–2 minutes, just until it is set but still slightly soft and silky.
- Serve: Carefully slide the chicken and egg mixture over the bowls of rice. Garnish with sliced green onions and a dash of shichimi togarashi, if using. Serve immediately.
Servings and timing
Servings: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
Protein swap: Substitute chicken with sliced pork, tofu, or mushrooms for a different twist.
Broth base: If dashi isn’t available, use chicken broth or a mix of water and soy sauce for a similar effect.
Egg style: Adjust egg doneness to preference—more runny for a traditional touch or firmer if preferred.
Vegetable additions: Add spinach, shiitake mushrooms, or snow peas for extra nutrition.
Rice base: Try serving it over brown rice or a blend of white and multigrain rice for more fiber.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a skillet over low heat or in the microwave, covering the dish to retain moisture. Reheating may slightly firm up the eggs, so avoid overcooking.
FAQs
What does “Oyakodon” mean?
“Oyakodon” translates to “parent-and-child bowl,” referring to the combination of chicken (parent) and egg (child) in the dish.
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, though thighs provide more flavor and tenderness. Be cautious not to overcook breast meat.
Is dashi necessary for this recipe?
While dashi provides authentic Japanese flavor, you can substitute it with chicken broth or a mix of water and a little soy sauce if needed.
Can I make Oyakodon without alcohol?
Yes, you can omit the sake and use additional water or broth in its place. The mirin can be replaced with a splash of rice vinegar and sugar.
How runny should the eggs be?
Traditionally, the eggs in Oyakodon are slightly runny and soft-set. However, you can cook them longer if you prefer a firmer texture.
What type of rice should I use?
Japanese short-grain rice is ideal due to its slightly sticky texture, which holds the toppings well. Avoid long-grain rice for this dish.
Can I double the recipe?
Yes, simply double all ingredients. If your pan is small, cook in two batches to ensure even cooking.
What is shichimi togarashi?
Shichimi togarashi is a Japanese seven-spice blend that adds heat and aroma. It includes chili pepper, sesame seeds, orange peel, and other spices.
Can I use pre-cooked chicken?
Yes, but for the best flavor, simmer the chicken briefly in the sauce to absorb the flavors before adding the egg.
Is Oyakodon gluten-free?
It can be made gluten-free by using tamari or gluten-free soy sauce and ensuring all other ingredients are labeled gluten-free.
Conclusion
Oyakodon is a warm, comforting dish that embodies the essence of home-style Japanese cooking. With its delicate yet savory flavors, tender chicken, and soft, custardy eggs over rice, it’s a meal that’s both satisfying and simple to prepare. Whether you’re looking for a quick dinner or exploring traditional Japanese cuisine, Oyakodon is a timeless recipe worth mastering.
PrintOyakodon Recipe
Oyakodon is a classic Japanese rice bowl dish made with tender chicken, soft-cooked egg, and onions simmered in a savory-sweet dashi broth, all served over warm rice. It’s comforting, quick to prepare, and full of umami flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Simmered
- Cuisine: Japanese
- Diet: Halal
Ingredients
- 2 cups cooked Japanese short-grain rice
- 2 boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 onion, thinly sliced
- 2 large eggs
- 1/2 cup dashi stock (or water with instant dashi powder)
- 1 ½ tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- Green onions, thinly sliced (for garnish)
- Shichimi togarashi (optional, for garnish)
Instructions
- Prepare the rice: Have warm cooked rice ready in serving bowls.
- In a small skillet or pan, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat.
- Add the sliced onions and cook until they are soft and translucent, about 2–3 minutes.
- Add the chicken pieces and simmer until they are no longer pink and fully cooked, about 4–5 minutes.
- Lightly beat the eggs in a small bowl. Pour the eggs evenly over the chicken and onion mixture. Cover the pan and cook for 1–2 minutes, just until the egg is set but still slightly runny.
- Gently slide the chicken and egg mixture over the bowls of rice.
- Garnish with thinly sliced green onions and a sprinkle of shichimi togarashi if desired. Serve immediately.
Notes
- Use chicken thighs for tenderness, but chicken breast works as well.
- Adjust the cook time to your preferred egg consistency—less for runnier egg, more for firmer.
- Dashi stock adds umami; instant dashi powder is a convenient substitute.
- Serve hot and fresh for the best texture and flavor.
- This dish is traditionally served in individual pans or small donburi bowls.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 195mg