The literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners.
I first learned how to cook the dish during home-making class in middle school (although this recipe is not from the textbook). It’s very easy to cook so I hope Oyakodon will be your go-to recipe when you are busy.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
Gather all the ingredients.
- Slice the chicken diagonally and cut into 1" (2.5 cm) pieces (Use Sogigiri cutting technique)
- In a large frying pan, add mirin and sake and bring to a boil over medium high heat.
- Add dashi, soy sauce and sugar, and bring to a boil again.
- Add the onion in a single layer and place the chicken on top. Cover and bring to a boil.
- Skim off the scum and fat, and cook over medium heat for about 10 minutes.
- Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. Shake the pan occasionally so the egg and chicken don't stick to the pan.
- Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: Picture updated on July, 2012.