I rarely ate Oyakdon when I was living in Japan, but since coming back to the states I’ve learned to love this recipe.   It’s easy to make and the ingredients are very easy to find at your local supermarket.  One thing I’ve loved about this dish since I first heard of it was that the name of it literally means “parent and child” on rice, due to the combination of chicken and egg used in this recipe.  This particular recipe is modified from Japanese Home Cooking by Shunsuke Fukushima, which is my favorite Japanese cookbook because it has all the basics and the recipes are very straightforward and easy to use.

chicken and egg bowl

Oyakodon (Photo credit: Wikipedia)

The recipe is below.



1 cup water
5 tbs soy sauce
5 tbs mirin
1 tsp instant dashi (you’ll need to get this at the Asian supermarket)
1/2 tsp sugar
1/2 yellow onion, thinly sliced
2-4 chicken breasts
2 eggs, lightly beaten
2 cups rice
4 tbs mitsuba (I usually omit, or you can use parsley as a substitute)
1 scallion (optional)
nori (optional, for garnish)


Sauté the onions in oil in a shallow frying pan until they begin to soften.
Mix water, soy sauce, mirin, dashi, and sugar and add to pan.  Bring to a boil.

Meanwhile, cut the chicken into large strips.  When the sauce comes to a boil, add the chicken and turn down the heat to medium and summer for about 8 minutes, or until the chicken is cooked.

While you’re waiting for the chicken, break too eggs in a bowl and beat them just enough to break the yolks, but without mixing all of the yellow and white part thoroughly.  When the chicken is cooked, add to the pan, and tilt the pan so that the eggs are evenly distributed. If using mitsuba, add just before you add the eggs.

Cook until the eggs have just started to set.  And remove from heat.  Don’t overcook the eggs.
Serve over rice and garnish with scallions and nori.

3 Responses to “Oyakodon”
  1. Selvinas says:

    Oooh it actually looks so simple even I can do it haha! Definitely will try it once I have acces to a kitchen again! Thanks for sharing!

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