Chicken and Egg Bowl (Oyakodon)

親子丼 (Oyakodon)

Oyakodon means parent-and-child donburi because its main ingredients are chicken and eggs. Simmer all ingredients in soup with soy sauce and dashi. One more simple step – sauté the chicken skin for an extra layer of flavour.

Prep time10 mins
Cooking time10 mins

Ingredients (2 servings)

Chicken thighs with skin (boneless)2
Spring onion2

Soup base

Dashi stock3/4 tsp
Mirin1 tbsp
Soy sauce1 tbsp

* Need to be served with rice. Please cook the rice first.


  1. Cook rice.
  2. Chicken thighs: Remove excess chicken skin and blood vessels. The fascia is cut to reduce meat shrinkage. Marinate with salt and ground white pepper/cooking wine.
  3. Spring Onion: Cut diagonally. A small amount of green parts can be cut into spring onion rings for decoration.
  4. Eggs: Lightly beat.


  1. (Medium-high heat) Fry the chicken skin side down until golden brown.
  2. After the chicken skin is fried until golden brown, cut the chicken into large dice.
  3. (Medium-high heat) Add water to the frying pan and add the dashi stock after the water boils.
  4. (Medium-high heat) Add mirin, soy sauce and spring onion.
  5. (Medium-high heat) Put the chicken back into the pan and meat side down.
  6. (Medium-high heat) When the chicken is almost cooked, add the beaten egg.
  7. (Medium heat) Lightly stir the egg.