Easy Japanese Oyakodon (親子丼)
Looking for a quick and comforting Japanese meal?
Oyakodon is a delicious chicken and egg rice bowl that’s packed with umami flavour, easy to make, and perfect for a busy weeknight.
With just a few simple ingredients, you can bring this classic Japanese comfort food to your table in no time!
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About this recipe
What is Oyakodon?
Oyakodon (親子丼) is a beloved Japanese rice bowl dish that translates to “parent-and-child bowl,” referring to the chicken (parent) and egg (child) simmered together in a savoury dashi-based sauce.
This dish has been a staple in Japanese cuisine for over a century and is commonly enjoyed in homes and restaurants alike.
The magic of Oyakodon lies in its balance of flavours - umami-rich dashi, salty soy sauce, sweet mirin, and tender chicken come together with silky eggs to create a meal that’s hearty yet light.
Served over steamed rice, it’s an ultimate comfort dish that’s quick to prepare and incredibly satisfying.
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 30 minutes with minimal prep.
- One-Pan Meal – Everything cooks in a single pan, making cleanup a breeze.
- Comforting & Delicious – A perfect balance of savoury, sweet, and umami flavours.
- Authentic Yet Simple – No complicated techniques, just classic Japanese home cooking.
Ingredients
- 300g boneless, skinless chicken thigh, cut into bite-sized pieces
- 1 brown onion, thinly sliced
- 2 eggs, lightly beaten
- 1 tsp Japanese dashi powder
- 1 1/2 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- 1 tsp sugar
- 150ml water
- Handful of chopped spring onions
- Steamed rice, for serving
Pair it with
Instructions
1. Prepare the Sauce
In a small bowl, mix dashi, soy sauce, mirin, sake, and sugar. Set aside.
2. Cook the Chicken & Onions
Heat a small pan over medium heat. Add the sliced onions and chicken pieces. Pour in the sauce mixture and bring to a gentle simmer.
Cook for 5-7 minutes until the chicken is cooked through.
3. Add the Eggs
Slowly drizzle the beaten eggs over the chicken and sauce. Cover with a lid and let cook for 1-2 minutes, until the eggs are just set but still slightly runny.
4. Serve
Spoon the mixture over a bowl of steamed rice, garnish with green onions, and enjoy!
Tips:
- Use Chicken Thighs – They stay juicy and tender compared to chicken breast.
- Don't Overcook the Eggs – The eggs should be silky and slightly runny for the best texture.
- Adjust the Sweetness – If you prefer a sweeter taste, add a bit more sugar or mirin.
FAQs
Can I make Oyakodon without dashi?
Yes! While dashi adds authentic umami flavour, you can substitute it with chicken stock if needed.
What can I use instead of mirin?
If you don’t have mirin, you can use a mix of white wine and a pinch of sugar as a substitute.
Can I make Oyakodon vegetarian?
Absolutely! Substitute the chicken with tofu or mushrooms and use a vegetarian dashi to keep the rich flavour.
How do I store and reheat Oyakodon?
Oyakodon is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat.
Video demonstration
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