How to Make Japanese Oyakodon (Chicken and Egg Rice Bowl)

How to Make Japanese Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon (親子丼) is a staple of Japanese home cooking. Made of juicy pieces of chicken and sweet onions simmered in egg and served over rice, this classic comfort food is savory, sweet and incredibly easy to make! A funny thing about the name of this dish is that it literally means "parent-child bowl", referencing its two key ingredients: chicken and egg!

Let's learn how to cook oyakodon using our authentic Oyako Nabe Pan.

What you'll need (makes enough for two people):


- 250 g boneless chicken thigh
- 2 large eggs
- 1/3 white onion
- 3 cups of cooked rice (we used Japanese short grain 'sticky' rice) 
- 2 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp dashi stock
- 1 tsp sugar
- 100 ml water
- optional: a handful of parsley (to garnish the dish. We used mitsuba "Japanese parsley", but Italian parsley or cilantro also taste great)

Cooking/serving tools:

- 1 small, shallow pan (like our Oyako Nabe Pan)
- 1 set of cooking chopsticks
- 1 mixing bowl (we recommend our stainless steel Katakuchi!)
- 2 medium sized bowls for serving


1. Mix soy sauce, mirin, dashi stock and water together in a bowl to create the sauce base

2. Add sugar and mix until dissolved

3. Slice onion into thin pieces and cut chicken thigh into small nugget-sized pieces (make sure to cut in equal thickness to ensure even cooking)

4. Divide all ingredients in half (in order to cook one serving at a time)

5. Add one portion of sauce to pan

6. Add one portion of onion slices and chicken to sauce. Cover the pan (Oyako Nabe Lid is sold separately) and heat on high until boiling

7. Once boiling, reduce heat to a simmer. Cover the pan again and cook for 5-10 mins, turning the pieces of chicken about halfway through

8. Once the chicken is no longer pink, beat one egg and then add to the pan

9. When the egg is almost fully cooked (only slightly runny), turn off the heat and slide the cooked mixture over a bowl of rice

10. Optional: Garnish with parsley or herb of your choice

11. Repeat steps 5-10 for second serving

Enjoy! (itadakimasu!)

Ready to get cooking? Shop our Oyako Nabe Pan here and our Katakuchi mixing bowl here.

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