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Oyakodon Chicken And Egg Rice Bowl

Oyakodon Chicken And Egg Rice Bowl

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by 6 people
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  • Recipe parson20160119 26781 hqf99x Serves 2
  • Recipe clock220160119 26781 1rpa8qd

Enjoy one of Japan's most popular and easy-to-make fast food dishes in the comfort of your own home. Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg (hence the name 'oyako', meaning 'parent and child') and seasoned with soy sauce, mirin, and dashi. A guaranteed mealtime favourite, we recommend you serve this as soon as you finish making it.


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.

Ingredients20160119 26781 1qjvetq