Oyakodon
親子丼
Chicken and egg on rice — the parent-and-child bowl, simmered in one pan until the egg is just set.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 親子丼.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Oyakodon is chicken simmered in a sweet-savoury dashi-soy broth, then egg stirred in off a hard boil so it sets creamy over hot rice. The name is the joke: chicken and egg, parent and child. If the egg is rubber, you waited too long.
Ingredients
- Chicken, thigh, sliced300 g
- Egg3 large
- Onion, sliced1 small
- Dashi150 ml
- Soy sauce30 ml
- Korean rice wine15 ml
- Sugar4.9 ml
- Rice, cooked, hot, to serve300 g
- Spring onion1
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
In a small pan, simmer dashi, soy, rice wine, sugar, onion and chicken until the chicken is just cooked, 6–8 minutes.
8 minStep 2
Beat eggs loosely — you want streaks, not a uniform scramble. Pour over the chicken, cover, and cook 30–60 seconds until the edges set and the centre is still jammy.
1 minStep 3
Slide over hot rice. Spring onion. Eat immediately.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Dashi → Water plus a splash more soy
Flatter, still a bowl.
Tips
- A donburi-sized pan is easier than a wide skillet — the broth should stay around the chicken.
- Mitsuba on top is the restaurant leaf. Spring onion is the home leaf.
History & culture
Lunch counters and home kitchens. One pan, one bowl. It is comfort without being a project.
Donburi shops in the late 19th century made this a Tokyo classic. The recipe is stable because it is short.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Ocdp via Wikimedia Commons (CC0). https://commons.wikimedia.org/wiki/File:Oyakodon%20003.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Oyakodon take?
25 min all in — 10 min prep, 15 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 2 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Eggs, Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 2 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
2 tbsp of Soy sauce.
How much sugar?
1 tsp of Sugar.
What can I use instead?
Dashi → Water plus a splash more soy. Flatter, still a bowl.
Any tips from this recipe?
A donburi-sized pan is easier than a wide skillet — the broth should stay around the chicken. Mitsuba on top is the restaurant leaf. Spring onion is the home leaf.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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