Oyakodon「親子丼（おやこどん）」 is a classic Japanese home-style rice bowl made with chicken, eggs, and onions simmered in a savory-sweet sauce.
The name “oyakodon” literally means “parent-and-child bowl,” referring to the combination of chicken and egg. It is one of the most popular comfort meals in Japan, commonly cooked at home because it is quick, affordable, and satisfying.
This recipe introduces an authentic home-style version that can be easily prepared outside Japan using simple ingredients.
Ingredients
- 200g chicken thigh or breast
- 2 eggs
- 1 small onion
- 1 cup dashi stock (or water with dashi powder)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- Cooked Japanese rice
Instructions
- Cut the chicken into bite-sized pieces.
- Slice the onion thinly.
- Add dashi stock, soy sauce, mirin, and sugar to a pan and bring to a gentle simmer.
- Add chicken and onions and cook until the chicken is done.
- Lightly beat the eggs and pour them over the chicken.
- Cover and cook until the eggs are softly set.
- Serve over warm rice.
Tips from Japanese Home Cooking
- Do not overcook the eggs; they should remain slightly soft.
- Use chicken thigh for richer flavor.
Common Mistakes
- Cooking the eggs too long.
- Using high heat throughout the process.
Storage & Reheating
Oyakodon is best enjoyed fresh.
Leftovers can be refrigerated for up to 1 day and reheated gently.