We use cookies to give you the best possible experience on our website. Read our Privacy Policy to learn more.
Oyakodon Chicken And Egg Rice Bowl

Oyakodon Chicken And Egg Rice Bowl

  • serves 2
  • 20 minutes

An oldie but a goodie, this classic Japanese rice dish wins hands down on the taste and ease front. Oyakodon is a ‘donburi’ style of Japanese dish where a tasty topping is laid over a bowl of freshly boiled rice. Oyako literally translates as “parent and child”, a cute reference to the perfect combination of chicken and egg in this recipe. Seasoned with soy, mirin and dashi, it ticks all the right umami boxes.


200g chicken thighs
2 eggs
150ml dashi stock
1 tbsp soy sauce
1 tbsp mirin
1/4 leek
1 spring onion
390g rice

How To Prepare

  1. We need to prepare the chicken first so cut up your chicken into small bite-size pieces. Japanese people tend to use chicken thigh rather than breast meat for the extra flavour, but both will work fine.

  2. Add some dashi stock to your oyakodon pan or normal fry pan and heat before adding a spoonful each of mirin and soy sauce plus a pinch of sugar. Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.

  3. Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, chop up a whole onion into thin slices and add them to the pan.

  4. Beat your eggs in a bowl (with chopsticks if you are an expert), then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, a slightly runny texture is the preferred way to serve oyakodon.

  5. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions before serving, enjoy.

Tips and Information

- Add a few other ingredients into the mix is you want more flavour. Good examples are mushrooms such as shiitake, green beans or some shredded nori placed on top after cooking.