Oyakodon Chicken & Egg Rice Bowl

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Donburi are the rice bowl dishes of Japan. They are as comforting as a woolly blanket and lightning quick to prepare. Onions and chicken are poached in a soy and mirin liquid with egg mixed in and eaten over rice. Oyako translates to ‘parent and child’, which refers to the chicken and the egg.

Preparation: 15 Minutes
Cooking: 25 Minutes


  • 100 ml ( fl oz) Japanese soy sauce
  • 100 ml ( fl oz) mirin (rice wine)
  • 100 ml ( fl oz) sake
  • 200 ml (7 fl oz) dashi or vegetable stock
  • tablespoons caster (superfine) sugar
  • 2 large onions, sliced into half moons
  • 700 g (1 lb 9 oz) boneless, skinless chicken thighs, cut into 3 cm (1½ inch) pieces
  • 2 eggs, lightly beaten
  • Steamed Japanese rice, pickled ginger, chopped spring onion and shichimi togarashi (optional), to serve


Combine the soy sauce, mirin, sake, stock and sugar in a saucepan over medium heat. Bring to the boil, then simmer for 2-3 minutes. Add the onion and simmer for 10 minutes or until soft. Add the chicken and simmer for another 10 minutes or until cooked through.

Just before serving, pour in the eggs and let them gently poach in the hot liquid. Serve with hot rice, pickled ginger, chopped spring onion and shichimi togarashi, if using.