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Japanese chicken and egg rice bowl "oyakodon"

Oyakodon (Chicken and Egg Rice Bowl)

  • Author: Yuto Omura
  • Total Time: 25 minutes
  • Yield: 2 Servings


Classic Japanese "Oyakodon" (親子丼) chicken and egg rice bowl. Sticky Japanese white rice topped with fried chicken thigh, simmered onions and silky egg. (Recipe doesn't include cooking rice - serves 2)


  • 200g skin on chicken thigh cut into bitesize pieces
  • A pinch of salt
  • 1 tbsp plain flour
  • A drizzle of vegetable oil
  • 1/2 white onion cut into thin wedges
  • 50ml mirin
  • 10g light brown sugar
  • 100ml dashi
  • 1 tsp chicken stock powder
  • 2 tbsp soy sauce
  •  3 medium eggs room temperature
  • Chopped spring onions and/or kizami nori to garnish (optional)
  • "Mitsuba" Japanese wild parsley to garnish (optional)
  • 2 portions cooked white rice (approx 300g)


  1. Sprinkle chicken thigh with a pinch of salt and 1 tbsp flour, make sure it's evenly coated.
    dredging chicken
  2. Heat a frying pan on medium and add a drizzle of vegetable oil. Place the chicken thigh pieces in the pan, skin side down.
    frying chicken thigh skin-side down
  3. Fry the chicken until the skin becomes crispy and then flip over.
    frying chicken thigh
  4. Seal on the other side, then turn off the heat and set aside for now.
  5. In a pan, add 100ml dashi, 50ml mirin, 10g sugar, 1 tsp chicken stock powder and mix.
    making dashi sauce
  6. Add the onion to the pan and on a medium heat, cook until onion is slightly softened.
    adding onion to pan
  7. Once the onion is softened, 2 tbsp soy sauce and the cooked chicken pieces to the pan.
    Simmering chicken in dashi with onions
  8. Separate 3 eggs into two bowls and whisk the egg whites.

    seperating eggs

  9. Pour the egg whites into the pan. (Do not add the yolks yet.)
    pouring egg white into pan
  10. Place a lid onto the pan and allow to cook for 1 minute.
    placing lid on oyakodon
  11. Lightly whisk the egg yolks and then once 1 minute is up, drizzle them over the contents of the pan.
    pouring egg yolks on oyakodon
  12. Place the lid back on and turn off the heat.
    placing lid on oyakodon
  13. Allow the egg to cook with the residual heat until you're happy with the doneness of the egg. (Traditionally oyakodon's egg is quite runny.)
    Oyakodon in a pan
  14. Dish up the rice and place the egg and chicken mixture on top.
    Transferring egg and chicken to rice bowl 
  15. Garnish with chopped spring onion, kizami nori and/or mitsuba.
    Japanese chicken and egg rice bowl "oyakodon"
  16. Enjoy!
    Japanese chicken and egg rice bowl "oyakodon"


If you don't have a rice cooker, you can use this method to cook Japanese style rice on the stove.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Rice
  • Method: Simmering
  • Cuisine: Japanese

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