🇯🇵 Japan · Food
Oyakodon
By eatmundo · August 3, 2026
Literally 'parent-and-child bowl', this classic comfort dish features tender chicken and silky eggs simmered in a dashi-soy broth served over steamed rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 300g of chicken thigh into bite-sized pieces and thinly slice the 1 medium onion.
- 2
In a small bowl, lightly whisk 3 eggs, ensuring the yolks and whites are just combined but not frothy.
- 3
Combine 150ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar in a small skillet and bring to a simmer over medium heat.
- 4
Add the sliced onions to the skillet and cook for 3 minutes until they begin to soften.
- 5
Add the chicken pieces to the skillet, spreading them out evenly, and simmer for 5 minutes until fully cooked through.
- 6
Drizzle the beaten eggs evenly over the chicken and onion mixture in a circular motion.
- 7
Cover the skillet and cook for 1 minute on low heat until the eggs are just set but still creamy and soft.
- 8
Slide the mixture gently over individual bowls of freshly steamed white rice and serve immediately.
Frequently Asked Questions
Can I use chicken breast?+
Chicken thigh is preferred for its tenderness and moisture, but breast can be used if cooked quickly to avoid dryness.
How do I get the perfect egg texture?+
Do not over-whisk the eggs, and ensure the heat is low during the final minute so they remain silky rather than fully scrambled.
Is it mandatory to use dashi?+
Dashi is the foundation of the umami flavor; however, a simple chicken or vegetable stock can be substituted in a pinch.
Can I add other vegetables?+
While traditional Oyakodon is just chicken and egg, some people add scallions or mitsuba (Japanese parsley) for a fresh garnish.
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