How to make oyakodon – Chicken and Egg Rice Bowl Recipes

Get the secrets on how to make Oyakodon, a savory and heartwarming Japanese rice bowl, with our comprehensive cooking guide.

Oyakodon – The Comforting Chicken and Egg Rice Bowl That Brings Me Back Home

As I stirred the simmering mixture of chicken, egg, and onions in the sweet and savory dashi-based sauce, memories of my childhood came flooding back. The nostalgic aroma instantly transported me back to my grandmother’s cozy kitchen, where she would prepare steaming bowls of oyakodon for my sister and me after school.

I have always loved oyakodon, known as “parent and child rice bowl” for its use of chicken and egg, two ingredients that perfectly complement each other. The contrasting textures of the juicy chicken and soft wobbly eggs mixed with the subtle sweetness of the sauce and the hearty base of rice fills me with happiness and contentment. It’s the kind of soul-warming dish that you crave on a cold day or when you need a comforting pick-me-up.

As an adult living far from home, I decided recently that I wanted to try making oyakodon myself. I hoped recreating this favorite childhood meal would help me reconnect with pleasant memories spent cooking alongside my grandmother. Though my first attempt wasn’t perfect, that familiar sweet and salty sauce with soft eggs and savory chicken over fluffy rice filled me with nostalgia. With each spoonful, I am brought back to my grandmother’s kitchen, where love and warmth always waited in a steaming bowl of oyakodon.

How to make oyakodon – 4 Methods

A steaming bowl of homemade oyakodon, a comforting japanese dish.
How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 1


Season chicken, cook until golden brown. Cut into pieces. Stir-fry with sake, add sauce. Boil, top with scallions and egg. Cover, cook to desired doneness. Serve over rice. Enjoy this easy-to-make Oyakodon
5 from 2 votes
Print Pin Recipe
Course: Rice
Cuisine: Japanese
Keyword: egg rice bowl, oyakodon
CookingStyle: Simmering
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 414kcal
Author: James Anderson
Add to Collection


  • 10 ounces boneless chicken thighs skin on
  • ¼ teaspoon salt
  • 2 tablespoons sake
  • 3 scallions cut in half
  • 1 large egg beaten just to break the yolk

For sauce

  • ½ cup dashi or chicken stock
  • 2 teaspoons soy sauce
  • 2 teaspoons honey or 2 teaspoons sugar + 1 teaspoon water
  • ¼ teaspoon salt


  • Combine the sauce ingredients in a bowl and set it aside.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 2
  • Season the chicken evenly with ¼ teaspoon salt.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 3
  • Place the chicken pieces on an unheated flat-bottomed pan.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 4
  • Place the pan on the stovetop (do not turn on the heat yet) and weigh down the chicken pieces by placing another heavy pan (or a pot filled with water) over them to keep them flat.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 5
  • Now, turn on the heat to medium. This method allows the chicken to cook evenly and fat to render out. Let the chicken fry until the skin is golden brown (about 7-10 minutes).
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 6
  • Remove the chicken from the pan and cut it into bite-sized pieces (It may not thoroughly be done at this point).
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 7
  • Drain any oil from the pan, leaving just a thin coating and any bits from the chicken.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 8
  • Return the chicken and its juices to the pan. Add the sake and stir- fry until all the liquid has dried up.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 9
  • Add the sauce mixture and bring it to a boil.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 10
  • Sprinkle with scallions and pour in the egg.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 11
  • Cover the pan and reduce the heat to low. Let it cook until the egg is of the desired doneness.
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 12
  • Add the rice evenly in each of the bowls!
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 13
  • Enjoy!
    How To Make Oyakodon - Chicken And Egg Rice Bowl Recipes 14



The best way to serve oyakodon is with chicken and rice. Some people like their eggs runny, while others prefer them soft and cooked. Regardless of the style of oyakodon, you'll enjoy this tasty Japanese dish. Oyakodon is an essential part of any Japanese meal and is a staple in the cuisine of many Japanese cities. It can also be served as a starter or a side dish if you're traveling in Japan.
Share on Facebook Share on Twitter


Serving: 2servings | Calories: 414kcal | Carbohydrates: 11g | Protein: 28g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1146mg | Potassium: 454mg | Fiber: 1g | Sugar: 7g | Vitamin A: 411IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg
Pin Recipe

Oyakodon recipe without dashi and mirin

I recently tried making oyakodon, a classic Japanese chicken and egg rice bowl, without the traditional dashi broth or mirin sweet cooking wine. While tasty, it lacked the depth of flavor I was hoping for. However, I realized that the dish’s simplicity and focus on a few quality ingredients aligns with my current values around ethical eating and living more simply. I plan to keep experimenting with different broths and seasonings that feel good to my spirit. Though my first attempt wasn’t perfect, cooking this meal filled me with calm, optimism and connection to the past and future generations who have prepared similar humble, nourishing bowls.

How to make Oyakodon by Instant Pot

Simply add the rice, chicken, onions, dashi, soy sauce, mirin, and sugar to the pot. Close the lid, set to high pressure for 3 minutes, then allow 10 minute natural release. While the pot is releasing, gently beat the eggs with some salt. When the pot beeps, quickly remove the lid, gently pour in the eggs, replace lid, and let sit for 5 more minutes. Garnish with green onions and enjoy this saucy, sweet and savory dish! The tender chicken and soft-set eggs pair nicely with the seasoned rice.

Our Recommended
Best Instant Pots of 2024, Reviews by Food and Meal
While exploring various electric pressure cookers on the market, we, as individuals passionate about Food And Meal, found that the Instant Pot has cultivated a dedicated following. Electric pressure cookers…

Slow Cooker Oyakodon Recipe

Discover the role of dashi in creating the umami-rich base for oyakodon.

I prefer using my trusty slow cooker to let the onions, mushrooms, and chicken bathe leisurely in the soy sauce mixture and absorb the lovely flavors over several hours. Taking the time to prep the ingredients and then letting them meld together fills me with anticipation for the final product. While I cannot provide an exact number of minutes for cooking Oyakodon in a slow cooker, starting with a range of 2 to 3 hours on high or 4 to 6 hours on low, with close attention paid towards the end of cooking, should yield satisfactory results. Adjustments may be necessary based on the performance of your specific appliance.

When serving the oyakodon, I cannot resist topping the steaming rice and egg chicken mixture with extra green onions. Their bright flavor perfectly balances the rich umami. With the first spoonful, memories of my grandmother’s kitchen wash over me. The soft, fluffy egg and tender chicken comfort and nourish me. This soulful dish never fails to make me smile.

Our Recommended
Unveiling the Top 9 Best Slow Cookers for Your Home
The best slow cooker is a kitchen workhorse, allowing for convenient, low-temperature cooking. At Food and Meal, we rigorously test slow cookers by making dishes like chicken soup and beef stew.…

Tips for making Oyakodon Egg Rice Bowls

Soft-cooked eggs blanket the chicken and rice for a creamy finish.

Cooking Notes

The key to this heartwarming meal lies in its delicate balance of flavors and textures. It’s essential to gently simmer the chicken until just cooked, ensuring it remains tender. For the eggs, they should be lightly beaten and poured over the simmering broth and chicken, cooking them softly to achieve a custardy texture that melds harmoniously with the rice.

The dashi-based broth, sweetened with mirin and soy sauce, should be flavorful yet not overpowering, allowing the natural tastes of the chicken and egg to shine through. Adding thinly sliced onions contributes a subtle sweetness and complements the overall dish. Pouring the mixture over a bowl of steaming rice, the aromas alone are comforting, evoking a sense of home and warmth. The joy of oyakodon rests in its simplicity and the nurturing essence it carries, reminding one of the care put into a home-cooked meal.

Serving Suggestions about Japanese chicken and egg rice bowl

Get creative with oyakodon sushi mounds as a delightful appetizer.

Oyakodon, the comforting parent and child rice bowl, pairs deliciously with a variety of side dishes and beverages.

  • For a light, refreshing complement, I suggest serving Japanese Chicken and Rice bowls with a cold soy milk. The subtle sweetness of the soy milk balances the salty-sweet flavors of the oyakodon. Garnish with chopped scallions for a pop of color and flavor.
  • If you’d like something heartier, oyakodon egg bowl goes well with crispy gyoza dumplings, the perfect contrast of textures. Dip the pan-fried dumplings in a mix of soy sauce, rice vinegar and rayu (spicy sesame oil) for a kick.
  • For extra veggies, a side of pickled daikon radish or cucumber salad adds a tangy crunch. Their bright acidity cuts through the rich egg and sauce mixture nicely.
  • I also enjoy pairing oyakodon with hot green tea. The bitterness of the tea leaves accentuates the sweet notes of the dish. Add a splash of whiskey to the tea for a warming, sophisticated touch.
Read  How to Bake Soft and Chewy Peanut Butter Cookies

However you choose to complement this Japanese comfort food, oyakodon’s balance of flavors and textures makes it highly adaptable. Play around with different sides and beverages to find your perfect pairing!

Top 9 FAQs about Oyakodon recipe

How To Make Oyakodon
How to make oyakodon
  1. What is “oyakodon” in Japanese?
    • Oyakodon (親子丼) translates to “parent-and-child bowl” in Japanese, referring to a popular dish featuring chicken and eggs served over rice.
  2. What is the difference between oyakodon and donburi?
    • Oyakodon egg bowls is a specific type of donburi, which is a general term for dishes served over rice. Oyakodon specifically includes chicken and eggs, while donburi can feature various ingredients like beef (gyudon) or tempura (tendon).
  3. What is the difference between Oyako JYU and oyakodon?
    • Oyako JYU is a variation of Japanese Chicken and Rice bowls that may include additional ingredients or variations in preparation. “Oyako” still refers to the combination of chicken and eggs, but specific recipes may vary.
  4. What is the meaning of Oyako food?
    • “Oyako” in Japanese cuisine typically signifies a dish that combines chicken (parent) and eggs (child), as seen in oyakodon.
  5. Can I use chicken breast instead of thighs for Oyakodon?
    • Yes, you can use chicken breast, but thighs are preferred for their tenderness and flavor.
  6. Is mirin necessary, or can I substitute it?
    • Mirin adds a unique sweetness to the dish, but you can use a dry white wine with a pinch of sugar as a substitute.
  7. Can I make Oyakodon in advance?
    • Oyakodon is best served fresh, but you can prepare the components in advance and assemble them when you’re ready to eat.
  8. Can I freeze Oyakodon?
    • It’s not recommended to freeze Oyakodon, as the texture of the eggs can change upon thawing.
  9. How should I store leftover Oyakodon?
    • If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently in a pan on the stove or in the microwave, being careful not to overcook the eggs.


I hope this how to make oyakodon guide has inspired you to try making this rice bowl at home. Though it may take some practice to perfect the technique, recreating this Japanese comfort food is an incredibly rewarding experience. The sweet and salty sauce blanketing juicy chicken, soft egg, and fluffy rice will fill your kitchen with nostalgia and warmth.

Be sure to visit Food And Meal ( for more authentic international recipe ideas to make at home. Our blog features dishes from around the globe, allowing you to broaden your culinary horizons from the comfort of your own kitchen. With stunning photography and easy-to-follow instructions, you’ll be able to recreate restaurant-quality meals for your friends and family.

So grab an apron and a bowl of rice – it’s time to transport your tastebuds while making new culinary memories. Oyakodon is the perfect place to start your journey towards becoming a more confident and skilled home cook.

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.
Scroll to Top