Oyakodon (Chicken and Egg Rice Bowl)
Oyakodon is one of Japan's most poetic dish names — 'oya' means parent (chicken) and 'ko' means child (egg), together in one bowl. Despite the name, there's nothing dark about it in Japanese culture; it is simply a clever, affectionate description. Oyakodon was created in the late 1800s at a Tokyo restaurant and quickly became a household staple. The technique of finishing the eggs to a just-set, custard-like consistency is what separates a good oyakodon from a great one. In Japan, the eggs should be toro-toro — soft, flowing, and barely cooked in the center. This dish teaches a fundamental Japanese cooking principle: restraint and timing matter more than complexity.
Tender chicken and silky, just-set eggs simmered in a sweet dashi broth, served over hot rice. The name means 'parent and child bowl.'
Ingredients
- 250g boneless chicken thigh, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 3 eggs, lightly beaten
- 150ml dashi stock
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 bowls steamed rice
- Mitsuba or green onion, for garnish
Instructions
- 01Combine dashi stock, soy sauce, mirin, and sugar in a small skillet or oyakodon pan. Bring to a simmer over medium heat.
- 02Add onion slices and cook for 2-3 minutes until softened.
- 03Add chicken pieces in a single layer. Simmer for 5-6 minutes until chicken is cooked through.
- 04Pour two-thirds of the beaten egg evenly over the chicken and onion. Cover and cook for 1 minute.
- 05Pour the remaining egg over the top. Cover and cook for 30 seconds — the egg should still be soft and slightly runny.
- 06Slide the mixture over hot rice in a bowl. Garnish with mitsuba or sliced green onion.
Pro Tips
- The biggest mistake is overcooking the egg. Remove from heat while the egg is still slightly runny — residual heat will continue cooking it.
- Use chicken thigh, not breast. Thigh stays tender and juicy even with longer simmering.
- For the silkiest egg, don't beat it too thoroughly. A few streaks of white and yolk should remain visible.
- A small, individual-sized skillet works best — it lets you slide the entire portion neatly over the rice.
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- Is it safe to eat runny eggs?
- In Japan, raw and runny eggs are eaten regularly because eggs undergo strict quality control. If you are concerned about food safety, cook the eggs fully. The dish will still taste great, just with a different texture.
- What is dashi and can I substitute it?
- Dashi is Japanese stock made from kombu (kelp) and katsuobushi (bonito flakes). For oyakodon, instant dashi powder dissolved in water works perfectly. In a pinch, light chicken broth can substitute.
- What is mitsuba?
- Mitsuba is Japanese wild parsley with a delicate, slightly peppery flavor. It's the traditional garnish for oyakodon. If unavailable, thinly sliced green onion or a few drops of sesame oil work as alternatives.
