Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Yield:
1 bowl (best made individually)
Servings:
1 serving
On a rainy evening in Tokyo, tucked into a small eatery near Shinjuku, I ordered a steaming bowl of oyakodon for the first time. The silky eggs, tender chicken, and savory broth felt like a warm hug after a long day of exploring. Ever since, this simple dish has been one of my favorite reminders of Japan — easy to make at home, yet full of comfort and meaning.
What Does “Oyakodon” Mean?
The word oyakodon (親子丼) literally translates as “parent-and-child rice bowl.” The name is poetic: chicken (the parent) and egg (the child) come together in one dish, simmered in a savory-sweet broth and served over rice.
In Japan, oyakodon is the definition of comfort food. You’ll find it everywhere — in humble diners (shokudō), bustling train station food stalls, and family kitchens. For many, it’s the dish they grew up with, much like chicken soup or mac and cheese in the West.
What makes it so beloved is its balance of flavors and textures: juicy chicken, soft onion, silky eggs, and fluffy rice, all layered together in one nourishing bowl. It’s quick to prepare, filling without being heavy, and endlessly satisfying.
Ingredients (per serving)
1 cup cooked Japanese short-grain rice
1 boneless chicken thigh (cut into bite-sized pieces)
½ onion (thinly sliced)
2 large eggs (lightly beaten)
For the simmering broth (choose one option):
Option 1: ½ cup prepared dashi stock (homemade or instant liquid type)
Option 2: ½ cup water + ½ tsp powdered dashi granules
1 ½ tbsp soy sauce
1 tbsp mirin
1 tsp sugar
Green onion (sliced, for garnish)
Instructions:
- In a small pan, combine your chosen broth base (dashi stock, or water + powdered dashi) with soy sauce, mirin, and sugar. Bring to a gentle simmer.
2. Add the sliced onion and cook until soft.
3. Add the chicken pieces and simmer until cooked through.
4. Slowly drizzle the beaten eggs over the chicken and onion. Cover briefly and let cook until the eggs are just set but still slightly runny.
5. Garnish with green onions. Green onions can also be replaced by cilantro. I like to add chopped red chilli as well.
6. Carefully slide the mixture over a bowl of hot rice.
Pro Tips for the Perfect Oyakodon
Egg texture is key: The eggs should be soft and slightly runny, not firm. Turn off the heat before they overcook — residual heat will finish the job.
Chicken choice: Thighs give the best juiciness, but breast works fine if cooked gently.
Broth depth: Homemade dashi brings a subtle umami, but instant powder is a quick and decent substitute.
Rice matters: Use Japanese short-grain rice for authentic texture — fluffy yet sticky enough to hold the topping.
Why You’ll Love This Dish
Oyakodon is the kind of recipe that becomes a weeknight staple. It’s:
Ready in 20 minutes.
Made with simple pantry staples.
Comforting, nourishing, and family-friendly.
It’s also deeply symbolic — a dish that carries a piece of Japanese everyday life into your kitchen.
Final Thoughts
Every time I cook oyakodon, I’m reminded of that rainy night in Tokyo and how a simple bowl of food can warm both body and soul. It’s one of those recipes that brings Japan to my kitchen, one bowl at a time.
👉 Love this recipe? Explore more of my food recipes here!
👉 Curious about the full story of my trip? Visit my Travel Blog to follow my journey through Japan and beyond.
