This recipe is easy and everybody's favorite dish all over Japan!

Oyako-Don (Chicken and Egg Bowl)

Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 2 portions Cooked Rice
  • 4 Egg
  • 1 Small Chicken Thigh
  • ½ Small Onion
  • Dash of Scallions for garnish



  1. Cut chicken thigh into a bite size chunks and thinly slice onions.
  2. In a medium-large pan, mix in all the ingredients of the sauce. Add chicken & onions and bring to boil over high heat. Skim off excess grease and fat.
  3. Once boiled, reduce to medium heat and cook 2 more minutes, or until chicken is done.
  4. In a separate bowl, beat the eggs.
  5. Slowly and evenly pour 2/3 of beaten eggs over the chicken and onions. Put the lid on and cook for 2 minutes over low heat. Pour in the rest of the eggs, put the lid back on and cook for additional 10 seconds. (You can cook egg longer, but half-cooked eggs are juicy and taste traditional.)
  6. Place egg & chicken over cooked rice in a bowl. Garnish with scallions and enjoy!

Recipe Notes

*1 Get the recipe: Dashi
*2 Mirin can be substituted with Sake and Sugar, 4:1 ratio