Oyako Don

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Grains | Oyako

(Japanese chicken and egg rice bowl)

In Japan, oyako don is probably the most popular of all donburi, or rice bowl dishes. The term literally means "parent and child bowl," and is a reference to using chicken and egg in the same dish. With its comforting ingredients simmered in a sweet sauce, oyako don is a perfect, quick meal for hungry children.

Image Creative Commons by kina3

4 servings


  • Dashi or chicken stock -- 1 cup
  • Soy sauce -- 1/4 cup
  • Mirin (see variations) -- 3 tablespoons
  • Chicken thighs, boneless, skinless, cut into strips -- 1/2 pound
  • Scallions, chopped -- 1 bunch
  • Eggs, lightly beaten -- 4
  • Hot cooked rice -- 4 to 6 cups
  • Nori seaweed, toasted and cut into strips (optional) -- 1 sheet


  1. Add the dashi stock, soy sauce and mirin to a saucepan and bring to a boil. Add the chicken and reduce heat to low. Simmer for about 1 minute.
  2. Add the scallions and simmer for another minute.
  3. Pour in the eggs without stirring. Cover, remove from heat and let set for 1 to 2 minutes to cook the eggs.
  4. Put a scoop of hot cooked rice into each of four deep bowls (don). Ladle some of the chicken, eggs and sauce over the rice in each bowl . Sprinkle with the nori and serve hot.

Oyako Don Variations

  • Tanindon (Beef and egg bowl): Substitute 1/2 cup beef steak cut into strips for the chicken.
  • Substitute green peas or snow peas for some or all of the scallions.
  • If you don't have mirin, subsitute with 3 teaspoons of sugar.
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