Oyakodon — Japanese Chicken & Egg Rice Bowl

About This Recipe

Oyakodon (親子丼) translates as 'parent and child bowl' — a charming reference to the chicken (parent) and egg (child) cooked together. It is one of Japan's most beloved donburi (rice bowl) dishes, found everywhere from upscale restaurants to convenience stores. The secret is the dashi-based tsuyu broth and the technique of adding the beaten egg in two stages to create layers of silky, just-set custard over the rice. The dish is the very definition of Japanese umami comfort food.

Ingredients

Serves 2

• 300 gboneless chicken thighs(cut into 2 cm pieces (thighs stay juicier than breast))
• 1/2onion(thinly sliced)
• 4large eggs
• 240 mldashi stock(or 240ml water with 1/2 tsp dashi powder)
• 3 tbspsoy sauce
• 2 tbspmirin
• 1 tbspsake(or dry sherry)
• 1 tspsugar
• 2 servingssteamed Japanese short-grain rice(hot, freshly cooked)
• 2 stalksspring onion(thinly sliced, to serve)
• 1 sheetnori(cut into strips, optional)

Instructions

1. 1

   Make the broth

   Combine dashi, soy sauce, mirin, sake and sugar in a small bowl. Stir to dissolve the sugar. This is your tsuyu broth.

2. 2

   Cook the onion and chicken

   Pour the tsuyu into a medium frying pan (or oyakodon pan if you have one). Add the sliced onion and bring to a simmer over medium heat. Add the chicken pieces in a single layer. Cook for 4–5 minutes until the chicken is just cooked through, turning once.

   Cook the onion a little longer for sweetness if you prefer; some people like it with a slight bite.

3. 3

   Beat the eggs

   Whisk 2 of the 4 eggs lightly — don't overbeat; you want streaks of yolk and white rather than a fully homogeneous mixture. Beat the other 2 eggs separately the same way.

4. 4

   Add eggs in two stages

   Pour the first 2 beaten eggs over the chicken in a circular motion, covering the surface evenly. Cover with a lid and cook over medium-high heat for 30 seconds. Pour in the remaining 2 eggs. Replace the lid and cook a further 20–30 seconds until the egg is just barely set — it should still be slightly wobbly and custardy.

   The egg should be 80% set — glossy, soft and custardy. It will continue cooking from the heat of the rice. Overcooked rubbery egg is the most common oyakodon mistake.

5. 5

   Slide over rice and serve

   Divide hot rice between two large bowls. Carefully slide the chicken and egg mixture over the rice (use the pan lid as a guide if needed). Top with spring onion and nori strips.

Variations

• •

  Katsudon: replace chicken with a breaded, fried pork cutlet (tonkatsu) for the equally iconic katsudon.

• •

  Tanindon (tanin = stranger): use thinly sliced beef instead of chicken — a riff where the 'strangers' (not parent-child) are in the bowl.

• •

  Vegetarian: use firm tofu slices and double the egg quantity.

Storage

Oyakodon is best eaten immediately. If needed, store rice and topping separately in the fridge for up to 1 day. Reheat gently in the microwave — the egg will firm up slightly but remains delicious.

Frequently Asked Questions