International Recipes and Cooking Around the World


Oyako Don (Japanese chicken and egg rice bowl)

(Japanese chicken and egg rice bowl)

Average: 4.9 (14 votes)

In Japan, oyakodon 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, oyakodon is a perfect, quick meal for hungry children.

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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