This easy oyakodon recipe makes a Japanese chicken and egg rice bowl made from eggs, spring onions and chicken simmered in dashi and served on steamed rice. A comforting, filling dish, oyakodon – which means ‘parent and child bowl’; ‘parent’ being the chicken and ‘child’ the egg – is both a home-cooked meal and fast-food eaten for lunch, dinner, breakfast, and brunch.
Our oyakodon recipe makes a Japanese chicken and egg rice bowl that consists of silky soft scrambled eggs with sweet spring onions and tender chicken simmered in dashi and served atop a bowlful of steamed Japanese rice. It’s incredibly delicious, comforting and addictive – don’t be surprised if it gets you googling ‘donburi’ and ‘Japanese rice bowls’.
Oyakodon is a popular donburi dish – donburi meaning a ‘rice bowl’ meal – where a generous topping is placed on a bed of rice in a bowl. In Japan, donburi is an affordable fast-food lunch or dinner for students and workers, as much as a comforting home-cooked meal and perhaps the most quintessential of Japanese comfort foods.
This oyakodon recipe is the latest edition in our Weekend Eggs recipe series of quintessential eggs dishes from around the world. Weekend Eggs is back for another year of breakfast eggs recipes from around the world, after a short break. We hope you enjoyed the collections of our 21 best breakfast recipes of 2021, our best Christmas breakfast recipes, and our all-time 12 most popular Weekend Eggs recipes in 12 years of Grantourismo, as part of Grantourismo’s 12th birthday celebrations.
If you’re visiting us for the first time, we launched Weekend Eggs back in 2010 when we launched Grantourismo with a yearlong global grand tour aimed at promoting slow, local and experiential travel. We spent two weeks in each destination, staying in apartment rentals and holiday homes to get an insight into how locals lived their lives.
In each place we settled into, we explored the local food, connected with local cooks and chefs, and learnt to cook local specialties, which we shared in a series called The Dish, for which Terence learnt to cook a quintessential dish of each place, and our Weekend Eggs series, which we rebooted early last year.
Before I tell you about this recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes or other content on the site, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that donation to buy cooking ingredients for recipe testing or contribute to our epic original Cambodian cuisine history and cookbook on Patreon.
Another option is to use our links to book accommodation, rent a car or campervan or motorhome, buy travel insurance, or book a tour on Klook or Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, cookbooks for culinary travellers, travel books to inspire wanderlust, or gifts for Asian food lovers, picnic lovers and travellers who love photography. We may earn a small commission but you won’t pay extra.
You could also shop our Grantourismo store on Society6 for gifts for foodies, including fun reusable cloth face masks designed with Terence’s images. Now let’s tell you about this oyakodon recipe for a Japanese chicken and egg rice bowl.
Oyakodon Recipe for a Japanese Chicken and Egg Rice Bowl for Weekend Eggs
Our Japanese oyakodon recipe makes a filling, comforting chicken and egg rice bowl and it’s heaven in a bowl for egg lovers. If you haven’t been to Japan, oyakodon is one of those dishes that is both cooked in the home as well as served at dedicated oyakodon restaurants, donburi restaurants, and udon noodle shops, where your companion can satisfy their fresh noodle cravings while you order oyakodon for yourself.
Oyakodon isn’t the only donburi dish but it’s definitely one of the most popular donburi dishes in Japan. There are other donburi dishes made with beef, pork (katsudon) and seafood, but we love this combination of tender chicken and soft scrambled eggs cooked in dashi stock.
Dashi is a much-loved Japanese stock made by simmering kombu – dried sea kelp – in water and then steeping with dried bonito flakes, which are dried, smoked and fermented fish flakes.
When the chicken is cooked in dashi stock – to which you also need to add soy sauce, rice wine and a little sugar – it becomes very rich and flavourful. It is just cooked through before the gently whisked eggs are added.
Just a few quick tips for this Japanese oyakodon recipe for a comforting chicken and egg rice bowl.
Tips to Making this Oyakodon Recipe for a Japanese Chicken and Egg Rice Bowl
As usual, I only have a few quick tips for this Japanese oyakodon recipe for a comforting chicken and egg rice bowl.
If you are shopping online or have a great Asian market you can visit, pick up some ‘shichimi togarashi’ as well. Togarashi, which is sprinkled over the top of this dish – as well as some udon noodle dishes – is a blend of seven spices and has chilli as a base. The most common brand of togarashi you’ll find on the shelves is S&B brand.
Some oyakodon recipes call for onion to be cooked alongside the chicken, while others use scallions or large spring onions. We use spring onions because we prefer the lighter flavour with this dish.
The firm white parts of the spring onions we cook with the chicken in the dashi and the green parts are sliced finely and sprinkled on top of the rice bowl.
There are specially-made oyakodon pans to cook this dish in and there are some examples on Amazon.
Typically, an oyakodon pan is a 17cm stainless steel pan with a long handle, as the Japanese chefs cook this dish over incredibly high heat.
I’ve seen some chefs cook the egg mixture in under 30 seconds – which is probably a little underdone for some people.
We use a 15cm pan to make this oyakodon recipe as we find the bigger size makes a rice bowl that is far too filling for us.
You also want to make sure that you have serving bowls that are the same rim diameter as the finished egg and that it covers the whole top of the bowl.
You’ll see mitsuba leaves in the recipe as an optional garnish. It’s a leaf that looks a little like parsley and has a taste that is a mix of parsley and celery leaves. Chinese celery leaves have a similar flavour profile. Feel free to leave it out.
Chefs in Japan just slide the eggs off in one motion, but as I don’t make this dish for a living, I’m a little slower and use a silicone spatula to help it on its way.
Oyakodon Recipe for a Japanese Chicken and Egg Rice Bowl
- 300 g chicken thigh meat boneless and skinless, chopped into small pieces
- 60 g spring onion white chopped roughly, tops finely
- 5 large eggs beaten, with 2 yolks separated
- 200 ml dashi stock
- 1 tbsp Japanese soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 cups Japanese rice steamed
- 1 tbsp Mitsuba leaves
- 1 tbsp Nanami Togarashi
- Heat the dashi, soy sauce, mirin and sugar in a saucepan and stir to combine. Keep warm.
- Have two 15cm (6") wide bowls ready with the warm rice in the bowls.
- Pour half the dashi stock into a shallow 15cm (6") pan on high heat. Add half the chicken and half the spring onion. When the chicken is cooked through. Add half the egg mixture by drizzling it all around the pan until covered.
- Japanese chefs only cook this for 30 seconds to a minute so that the eggs are just cooked as it arrives at the table. We like to cook this for a minute. If you like your eggs more well done cook for up to 3 minutes.
- Place the egg mixture over the serving bowl and let it slide out of the pan onto the top of the rice. Make a little indent in the centre of the egg mix and add the egg yolk.
- Sprinkle with spring onion greens, togarashi and mitsuba leaves (if using) and serve.
Please do let us know in the comments below if you make our oyakodon recipe for a Japanese chicken and egg rice bowl, as we’d love to know how it turns out for you.