Easy Japanese Recipes

Oyakodon (Chicken and Egg Bowl) 親子丼

Oyakodon (Chicken & Egg Bowl) | Easy Japanese Recipes at JustOneCookbook.com

Update: Picture updated on 7/20/12

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.

Oyakodon (Chicken & Egg Bowl) | Easy Japanese Recipes at JustOneCookbook.com

Oyakodon Recipe
 
Prep time
Cook time
Total time
 
Serves: Serves 2
Ingredients
  • 2 chicken thighs, rinsed and pat dry
  • 3 Tbsp. mirin
  • 1 Tbsp. sake
  • 1 cup dashi
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • ½ large onion, thinly sliced
  • 2 large eggs, gently beaten
  • 1 mitsuba (Japanese wild parsley) or green onion/scallion, finely sliced for garnish
  • 3 cups cooked Japanese rice
Instructions
  1. Slice the chicken diagonally and cut into 1" (2.5 cm) pieces (Use Sogigiri cutting technique)
  2. In a large frying pan, add mirin and sake and bring to a boil over medium high heat.
  3. Add dashi, soy sauce and sugar, and bring to a boil again.
  4. Add the onion in a single layer and place the chicken on top. Cover and bring to a boil.
  5. Skim off the scum and fat, and cook over medium heat for about 10 minutes.
  6. 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.
  7. 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.

Enjoy!

Oyakodon (Chicken & Egg Bowl) | Easy Japanese Recipes at JustOneCookbook.com

Leave a Comment


+ nine = 11

  • Saukok February 4, 2011, 11:48 am

    Hey Nami, I just made Oyakodon this week, and I went on your site looking for a recipe! I ended up using my mom’s, which is chinese-ized oyako don. I’ll try your recipe next time and compare. :)

    Reply
    • Nami February 4, 2011, 1:43 pm

      Hi Sau! My Oyakodon has rather traditional and authentic taste. Some people like it to be more salty and sweeter, but mine has good Dashi taste. I cook chicken and onion in Dashi-Jiru and that makes this dish very flavorful, not over killed by say sauce and sugar. I’d love to try your Chinese-ized Oyakodon too!

      Reply
  • Angel Hsieh February 12, 2011, 12:20 pm

    I just looked at your website. It is AMAZING!! I expected to see one photo of the finished dish. I never thought you would be able to put so many details and photos of each step. I am truely impressed and inspired. I wanted to try the Oyakodon at my dads house one day soon.

    Reply
    • Nami February 12, 2011, 5:14 pm

      Thanks Angel! I wasn’t sure if those big pictures of each step is too much (esp. if you are going to print out). But I wanted to show how easily we can prepare most of the food I cook. I get motivated by feedback people give me, so thank you for writing! Good luck with Oyakodon!

      Reply
  • Valerie May 18, 2011, 1:55 am

    Hi, I made this dish today – just one thing didn’t work out that well: the eggs. I don’t know if there was maybe too much liquid still in my dish?, but they just seemed a bit scrambled, even though I had hardly stirred them! (Only initially, to make sure that eggs would disperse evenly). Do you have any idea what might have gone ‘wrong’? The dish was very tasty btw!! :) Thanks!

    Reply
    • Nami May 18, 2011, 2:18 am

      Hi Valerie! Hmm hard to tell without a picture, but do you mean the egg was overcooked like scrambled eggs? Not sure how you pour the egg, but like the #6 picture, you pour (well beaten) egg slowly… so the egg will float fluffy. It’s very thin layer that it will cook quickly. If you didn’t pour egg like a string (sorry don’t know how to explain), it will create a large spot of egg mixture in one spot… Hmm I really want to help you, but I don’t know enough about the situation and it’s a bit hard to advise. Sorry Valerie I’m not helpful here. If the egg was cooked too fast, then maybe you needed to lower the heat? Japanese like to eat Oyakodon with a little runny eggs. I know we don’t eat raw eggs here for safety reason…so I sort of cooked egg. But you can stop cooking eggs early if you like it more runny (and using fresh eggs). Let me know if I can help you further. I love feedback and that’s how I can make my recipe better. Thanks again!

      Reply
  • Irene August 23, 2011, 9:55 am

    Hello Nami – I made this oyako don for my family last week and it was a HIT!
    Everyone enjoyed it and asked for seconds!
    Thanks for sharing your recipes and tips :D

    Reply
    • Nami August 23, 2011, 10:08 am

      Hi Irene!

      Thanks for your feedback! I’m so happy to hear that your family enjoyed this meal. You made my day! :-)

      Reply
  • Kath (My Funny Little Life) February 16, 2012, 1:46 pm

    This looks wonderful and so easy! I also love the meaning of the name – parent for the chicken and child for the egg. :)

    Reply
  • Morgan March 29, 2012, 5:17 pm

    Yum! I have been looking at your recipes almost every day this week – wondering what to make next. Everything that I have tried so far has been delicious: it looks as if it’s Oyakodon tonight!

    Reply
    • Nami March 29, 2012, 6:10 pm

      Hi Morgan! I’m really happy to hear that you enjoy my recipes. :-) Thank you for writing, and enjoy Oyakodon tonight! I hope you will like it.

      Reply
  • Alfredo Di Stefano June 23, 2012, 12:12 am

    What a lovely website that you have. Thank you for your hard work on this website.

    Twice now I have tried the Oyakodon recipe and both times came out great. For the broth I went to a Japanese market here in Los Angeles and used Hondashi for the broth. Worked out great for me. I also used a perforated flat ladle to scoop out the Oyakodon from the pan leaving behind the excess liquid. Quick to make recipe and yet so wholesome!

    Thank you.

    Reply
    • Nami June 25, 2012, 3:05 am

      Hi Alfredo! Thank you so much for leaving your feedback here. LA has several Japanese supermarkets that you will find all the ingredients I use for my recipes. :-) I’m happy to hear you enjoyed this recipe. Thank you so much for writing!

      Reply
  • Priscilla September 19, 2012, 5:07 pm

    SO YUMMY!! Thank you for the recipe Nami! =D

    See if mine looks authentic enough? I followed your recipe EXACTLY! You are the best!! LOVE ALL YOUR RECIPES and please keep them coming!!!

    http://www.priscillaliang.com/2012/08/oyakodon-asari-miso-shiru/

    Reply
    • Nami September 20, 2012, 12:56 am

      Checking it out now!

      Reply
  • Gomo | cHow Divine September 19, 2012, 5:27 pm

    I used to eat this at least once a week when I was in college! So glad I came across your recipe. Can’t wait to try this. Thanks!

    Reply
    • Nami September 20, 2012, 12:58 am

      You are welcome! I hope you will like it! :)

      Reply
  • Michael Beyer October 19, 2012, 7:02 am

    I used to make oyako donburi all the time and then over the years I forgot about it! I’m going to try yours.
    - Michael

    Reply
    • Nami October 27, 2012, 12:56 am

      Hi Michael! I hope you enjoy this recipe. :)

      Reply
  • Michael Beyer November 7, 2012, 6:39 am

    Hi Nami, I forgot to tell you that I tried your oyakodon recipe and I enjoyed it very much. Thanks for sharing!
    - Michael

    Reply
    • Nami November 8, 2012, 9:53 am

      Hi Michael! Thank you so much for trying this recipe! I’m so happy to hear you enjoyed it. :)

      Reply
  • Jane November 18, 2012, 4:30 pm

    hi Nami,
    Thank you for posting this recipe. It was very delicious.
    I love your recipes. They are very well explained, and easy to follow.

    Keep it up! :D

    Reply
    • Nami November 19, 2012, 12:20 am

      Hi Jane! Glad to hear you enjoyed this recipe! Thank you so much for letting me know. Thank you for following my blog! :)

      Reply
  • Jasmine B January 25, 2013, 8:09 pm

    Hey Nami, oyakudonburi is one of my favorite Japanese dishes and I am so glad I found your website. I made the dish tonite for dinner for my family and it blew me away! My hubs never had it before and he loved it :). Thank you, it tastes just like the ones from the Japanese restaurants here (live in Hawaii) and I always, ALWAYS, wanted to learn to make it!. Thanks again!

    Reply
    • Nami January 25, 2013, 9:54 pm

      Hi Jasmine! I’m really happy to hear that you found my site looking for this recipe! It’s very easy once you know how to make it and thank you for trying this recipe. I am happy you and your husband enjoyed this dish! Thank you for your feedback! :)

      Reply
  • Sue February 26, 2013, 4:52 am

    Hi,
    I enjoyed reading your recipes. Just wondering what’s the difference between sake and mirin? Reason is because I also came across mirin as sweet sake. Is it the same?

    Look forward to your advice. Thanks.

    Reply
    • Nami February 27, 2013, 8:37 am

      Hi Sue! You can read more about Sake here and Mirin here. But basically mirin is a kind of rice wine similar to sake, but with a lower alcohol content (14% instead of 20%) and it’s sweet and syrupy. You can substitute mirin by sake and sugar (3:1 ratio). Hope this helps.

      Reply
  • Jelani Alexander March 6, 2013, 3:13 am

    Thanks for the great recipe! I made it today. I’m an English teacher living in Aichi prefecture. Great Blog! ありがとうございます(^^)/

    Reply
    • Nami March 6, 2013, 9:11 am

      こんにちは Jelani! Thank you so much for trying this recipe and giving me feedback! I’m glad you enjoyed it! Are you on JET program? I still remember my English teacher in Elementary school. :)

      Reply
  • Weston March 23, 2013, 7:06 am

    I lived on Oyakodon as a college student in Tokyo so I know a good Oyakodon when I taste it. Last night, I followed this recipe and was immediately transported back to Japan! This is Oyakodon as it was meant to be. Kudos to Nami! The one thing I might point out to others is that the dashi really is key to this recipe. An inferior dashi will dull down the flavors in this dish. Also, the liquid should boil down by at least a quarter of a cup. Finally, me being me, I didn’t completely follow Nami’s instructions on agitating the eggs in the skillet. My method wound up almost scrambling the eggs in the liquid. It tasted alright but it doesn’t look very attractive. Next time I will follow Nami’s instructions without deviation. Oh, one other thing, mitsuba is an authentic garnish for this dish but it may be hard to find. An alternative, which is kind of the “working man’s” version of Oyakodon, is to garnish with pickled red ginger, available in most Asian markets. In any case, looking forward to exploring the rest of this great site!

    Reply
    • Nami March 23, 2013, 5:02 pm

      Hi Weston! Thank you for your feedback! I’m so happy to hear that my recipe worked for your taste! I also have been cooking Oyakodon for a long time too. :) I change little things around and came to this recipe and I stick to it so we can always eat good Oyakodon! :) I think my recipe will leave you more soup because I like to have extra sauce over the rice. Yeah mistuba can be very hard to find outside of Japanese grocery stores but it adds nice fragrance and hope they become more common herb one day. The red ginger is always good with donburi. I love them too! Thank you for making my day with your kind comment. Thanks for following my blog!

      Reply
      • Weston March 24, 2013, 4:52 pm

        Nami,
        Thanks for your nice reply. I think your experimentation with the ingredients ratio paid off. The sauce is perfectly balanced. I’m looking forward to trying your nikujaga recipe next!
        Weston

        Reply
        • Nami March 24, 2013, 5:13 pm

          Thanks Weston! Hope you will enjoy my Nikujaga recipe. I adjust the amount of sweetness depending on the day (for bento I prefer sweeter Nikujaga as it’s eaten cold/room temp, etc). Have fun cooking! :)

          Reply
  • Catherine April 10, 2013, 1:36 pm

    Hello Nami!
    I just wanted to say THANK YOU for sharing this recipe – oyakodon has long been one of my favourite dishes at my local Japanese restaurant and I found your website while hunting for the recipe. Your instructions were easy to follow and the result was delicious (and tasted like it does in the restaurant). Now I just have to decide which of your other recipes I’ll try next!

    Reply
    • Nami April 10, 2013, 2:34 pm

      Hi Catherine! I’m so happy to hear you enjoyed this oyakodon recipe! It’s pretty easy to make, right? Chicken, egg, onion, rice… Pretty much staple ingredients so you can prepare it when you are busy etc. Thank you for your kind feedback! Gyudon is similar to oyakodon if you can get thinly sliced beef. With chicken, I like chicken katsu don. :)

      Reply
  • Casper June 7, 2013, 8:06 am

    Hi Nami,
    I spent some time in Japan a few years back, and I ate tons of these dishes since they were available almost everywhere and the quality seemed to be consistently good.

    So, I finally decided to cook it back home in Scandinavia, and your recipe is absolutely delicious. One question, though. When I make it, it seems to come out somewhat “darker” than your pictures and the ones I had in Japan (think light brown as opposed to yellow’ish). I suspect that it may be the mirin. The one I use is dark in colour (not quite as dark as soy sauce, but still), which is the only one I was able to find around here, but I’ve seen some bottles of almost clear mirin earlier. Could this be it?

    Keep it up :)
    /Casper

    Reply
    • Nami June 9, 2013, 1:31 am

      Hi Casper! Thank you for trying this recipe! So glad you liked it. :) Mirin is always light color, like clear color and I’ve never seen “dark” color mirin before. I wonder what type of mirin it is… I assume that’s the reason. If you can have an access to clear one, try that one instead. :) Hope that helps!

      Reply
  • dani June 8, 2013, 5:29 pm

    I love this site! I loved this recipe… the only changes I made the second time was to not add any sugar at all as it tasted too sweet. It made an excellent start of lets try a full day of Japanese foods now that we live near an asian market and get ingredients without the expense of shipping them!

    ^_^

    Reply
    • Nami June 9, 2013, 1:49 am

      Hi Dani! Thank you so much for your kind message. :) Donburi recipes are usually a little bit sweeter side, but of course you can adjust to your liking! Hope you enjoy making and eating Japanese food at home! Thank you so much for your feedback! :)

      Reply
  • Yusi July 3, 2013, 6:12 pm

    Hi Nami, i want ty this recipe but i dont have mirin, dashi and sake
    Can i subtitute all? Like sake with angciu?
    Its hard to find japanesse market in my country :(

    Reply
    • Nami July 6, 2013, 9:00 am

      Hi Yusi! You can use sugar for mirin, and can omit sake (what’s “angciu”?). However, I won’t omit dashi because it’s a big part of oyakodon flavor. But if you cannot make dashi from scratch or find dashi powder/packet, then you can use chicken stock. :)

      Reply
  • Angie August 3, 2013, 8:51 am

    Hi Nami, thank you for sharing this recipe! I just tried it and it turned out great!

    Reply
    • Nami August 4, 2013, 3:20 pm

      Hi Angie! Thank you for trying this recipe! I’m really happy to hear it turned out well. Thank you very much for your feedback! :)

      Reply
  • Jasmine August 6, 2013, 6:04 am

    Hi, for this recipe do we really need both sake and mirin? As I only have mirin.
    And I’m really confused about the difference between mirin and sake, some website call for both but some call for either one. Can’t wait to try this recipe though, thanks for sharing!

    Reply
    • Nami August 7, 2013, 1:47 am

      Hi Jasmine! Sake and mirin are both very important Japanese condiments, so we do use it for specific purpose. That being said, I know it’s hard to get sake or/and mirin in some parts of the world, so I also mention that you can substitute. Please read below:

      Mirin: http://justonecookbook.com/pantry/mirin/

      Sake: http://justonecookbook.com/pantry/sake/

      Unfortunately, I have seen see some recipes that translates mirin and sake as a same thing. You can use either or both, depending on the recipe, but they are not the same thing. Hope that helps, and you enjoy this recipe! :)

      Reply
      • Jasmine August 21, 2013, 12:07 am

        Hi Nami

        Thanks for the clarification! Tried this recipe the other day with my friends and they say it was very nice! Thanks for sharing it again! :)

        Reply
        • Nami August 21, 2013, 12:08 am

          You’re welcome! I’m glad to hear your friends enjoyed this meal. Thank you so much for your feedback! :) xo

          Reply
  • Kat September 1, 2013, 1:59 pm

    Finally tried making oyakodon tonight after having this recipe bookmarked for ages.
    Loved how straightforward it was to make something so tasty! Think this might become a bit of a staple in our house so thanks!

    Reply
    • Nami September 6, 2013, 9:31 am

      Thank you so much for trying this recipe Kat! Really happy to hear you enjoyed it. :) xo

      Reply
  • A I September 5, 2013, 7:43 pm

    I stumbled upon your site last week while searching for a Nikujaga recipe. I haven’t attempted that yet but today I made oyakodon. It was a success & my family enjoyed it. Thank you for making Japanese cooking less intimidating. I can’t wait to try making some of your other recipes!

    Reply
    • Nami September 6, 2013, 9:33 am

      Hi A I! I’m so happy to hear you found my site and thanks for trying this recipe! I’m glad to hear you feel less intimidating with my recipes. Hope you enjoy Nikujaga and other recipes too. :)

      Reply
  • Felice January 3, 2014, 11:38 am

    My first favorite Japanese dish was oyakodon! I’ve made it several times but this is the first time I’ve seen dashi included in the sauce. It must add a great flavor and make it much lighter than using just mirin, sake, and soy sauce! Totally making this today!

    Reply
  • Ruby January 12, 2014, 12:25 am

    Hello Nami,
    Thanks for posting all these lovely dishes. I am from Ghana, and I live in Switzerland. I love Japanese food and I have been looking for easy typical Japanese dishes. You see, I just lost a Japanese best-friend, 2 months ago. She left behind 2 little kids and I cook for them everyday. As they are only use to Japanese food, I have been trying to make the few dishes my best-friend thought me, but its been a struggle. I just found your website today and I am going to a Japanese Shop today to find ingredients like (dashi, sake for cooking etc. I will be following you from now on….. Thanks again.

    Reply
    • Nami January 14, 2014, 9:47 am

      Hello Ruby! Thank you so much for writing! I’m so sorry to hear about your best friend and how kind of you to take care of her children. I hope my recipes will be helpful for you to make some new dishes. Thank you!

      Reply
  • charlene chan April 7, 2014, 2:52 pm

    This was the first recipe I tried and I am so surprised at how delicious and easy this was. I will be trying more recipes for sure

    Reply
    • Nami April 7, 2014, 5:40 pm

      Hi Charlene! So glad you liked this recipe! Thank you so much for your feedback. :)

      Reply
  • Sofia May 1, 2014, 1:18 pm

    Hi!
    I’m new to japanese food and I find your website very helpfull! Thanks alot
    I was curious, what’s the “flowery” thing in your miso soup? So adorable! I find your recipes so beautiful and I think thats very important for japanese serving, alot of attention to details.

    Reply
    • Nami May 5, 2014, 12:03 pm

      Hi Sofia! I’m so glad to hear you enjoy reading my blog! Thank you for following! :)

      The flower in the soup is called “fu” (we write like this 麩) . It’s made from gluten of wheat flour. There are many shapes and color.

      I hope to introduce a soup dish that contains beautiful color/shape fu one day… :)

      Reply
  • Kari May 7, 2014, 7:22 am

    Hi Nami,

    I’m sorry if this has been asked already, but if I wanted to double the recipe, are there any adjustments to cooking, etc that I should pay attention to? Does the cook time need to double, as well?

    Thanks,
    Kari

    Reply
    • Nami May 7, 2014, 11:36 am

      Hi Kari! If you double the recipe, I recommend you to use two frying pans because it’ll be too hard to fit everything in one pan. Traditionally, we cook oyakodon in a special donburi pan and it’s cooked for one serving at a time. That way, one person gets the right amount of meat, sauce, and egg etc over the rice. Hope this helps! :)

      Reply
      • Kari May 7, 2014, 8:05 pm

        That makes sense! Thank you!

        Reply
  • Rekha July 30, 2014, 9:20 am

    Thank you for sharing! It turned out great!

    Reply
    • Nami July 30, 2014, 2:49 pm

      Awesome!!! Thank you for letting me know, Rekha!

      Reply
  • Natalie August 4, 2014, 12:59 am

    Hi Nami, I just want to say a big thank you for sharing all your recipes on this blog! Your delicious spread and step-by-step instructions made it so much easier for me to step into the kitchen and try cooking something! I usually wait for my hubby to cook for us…..I could only handle salads and instant noodles. But in the past few weeks, I have tried quite a couple of dishes from here!!! So far nothing turned out bad, in fact my hubby was pretty impressed! So THANK YOU!!!

    Oyakodon was one of the first dish that I attempted from your blog! The first time, I found it still too salty for my palate but we enjoyed the flavour of it. Last week when I tried it again, I diluted the dashi with water and also reduced the soy sauce. It was just perfect for us! My hubby had such a big grin on his face. =)

    Reply
    • Nami August 4, 2014, 10:42 pm

      Hi Natalie! I’m glad you enjoyed the recipe! You’re lucky your husband can cook for you guys! :) Hope you enjoy cooking Japanese food. Thank you for writing your kind comment. xo :)

      Reply
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