OYAKODON–JAPANESE CHICKEN & EGG BOWL

OYAKODON (親子丼) is a classic Japanese rice bowl dish made with chicken, egg, and sliced onion simmered in a savory-sweet sauce, then served over steamed rice.
The word "oyako" means "parent and child," referring to the use of both chicken and egg in the same dish.
It's a comforting, one-bowl meal that's easy to make and loved in Japanese homes.

Cooking time : 10min

Prep : 10min

Budget : normal

Serve : 2 persons

Level : easy

Ingredients

1 boneless chicken thigh (about 200–250 g)
1/2 onion
3 eggs
2 servings of freshly cooked Japanese rice
A few sprigs of mitsuba (Japanese parsley, optional)

Sauce ingredients

1/2 cup (100 ml) Water
1/2 teaspoon Instant dashi
1 1/2 tablespoons (22.5 ml) Soy sauce
1 1/2 tablespoons (22.5 ml) Sake
2 teaspoons (about 6 g) Sugar

Instructions

Preparation

Thinly slice the onion (about 2–3 mm thick).

Crack the eggs into a bowl and lightly beat them.

1. Trim and cut the chicken

Remove any excess fat from the chicken thigh, but leave the skin on.
Cut into small, bite-sized pieces.

2. Make the sauce

Add all the sauce ingredients to a frying pan (preferably not too wide).
Turn on the heat and stir to combine as it warms.

3. Add the onion and chicken

Once the sauce starts to boil, add the sliced onion and chicken pieces.
Reduce to low heat, cover with a lid, and simmer for about 5 minutes, or until the chicken is fully cooked.

4. Add the eggs

Gently pour the beaten eggs over the chicken and onion. Do not stir.
Cover again and cook for about 1 minute until the eggs are softly set (half-cooked).
If using mitsuba, sprinkle it on top before covering. Let it steam briefly.

5. Serve

Scoop the freshly cooked rice into two bowls.
Without stirring or mixing the cooked ingredients, gently spoon the chicken, egg, and sauce over the rice.
Try to keep the soft layers intact as you place them on top.
Serve immediately while hot.

NOTE

To keep the texture soft and silky, make sure not to overcook the eggs. Let them gently steam until they’re just set — this gives you that classic oyakodon finish.

You can use chicken breast if you prefer, but chicken thigh is more flavorful and stays juicy. The richness of the thigh meat really brings the dish together.