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Oyakodon (Chicken and Egg Donburi)

[ Prep Time: 5 min | Cooking Time: 15 min | Serving: 1 ]

Oyakodon literally means “parent-and-child” donburi. This is because this donburi contains chicken meat (parent) and egg (child) as the main ingredients. The sauce used in this recipe is very similar to that in Gyūdon. The most important point about making a tasty Oyakodon is not to overcook the egg, as it will otherwise lose its creamy texture.


  • 100 g Skinless Chicken Thigh

  • 2 Eggs

  • ½ Onion

  • 1 Bowl of Steamed Sushi Rice (¾ Cup of Sushi Rice)


Sauce Mix

  • ½ Tbsp Sake

  • ½ Tbsp Mirin

  • ½ Tbsp White Sugar

  • 2 Tbsp Light Soy Sauce

  • 5 Tbsp Water (75 mL)

  • ½ Tsp Granulated Dashi



  • ½ tbsp Furikake



1. Slice the onion and cut the chicken thigh into small pieces.

2. Prepare the sauce mix with sake (½ tbsp), mirin (½ tbsp), white sugar (½ tbsp), light soy sauce (2 tbsp), water (5 tbsp) and granulated dashi (½ tsp) in a bowl.

3. Place the onion and the sauce mixture in a small pan. Cover the pan with a lid and cook it on medium heat for 3 min.

4. Add the chicken pieces, cover, and cook on medium heat until the chicken pieces are cooked. (Approximately 5 min)

5. Slightly beat the two eggs.

6. Add half of the beaten egg slowly over the chicken, cook covered until the egg is done. (Approximately 1 min)

7. Pour the remaining beaten egg over the chicken, turn off the heat after 10 sec. Cook the egg with the remaining heat to the desired consistency.

8. Place it on top of steamed rice and sprinkle furikake on top to serve.



  • Chicken powder could be used to substitute granulated dashi.

  • It is important to cook the beaten egg in two steps. The first step is to hold the ingredients in place while the second step is to create a creamy egg texture.

  • Furikake is a Japanese dry condiment for rice typically made of seaweed and sesame seeds.

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