Delicious Oyakodon Donburi Chicken And Egg Recipe

Image Credit – Hema

Oyakodon Donburi Chicken and Egg is one of Japan’s most comforting and heartwarming dishes. Known as the “parent and child” bowl, this recipe beautifully combines tender chicken with softly cooked eggs simmered in a light, flavorful broth, then served over a bowl of steaming rice. Simple yet deeply satisfying, it’s a dish that captures the essence of Japanese home cooking — quick to make, nutritious, and delicious. Whether you’re a beginner or a seasoned cook, this Oyakodon Donburi Chicken and Egg recipe is a perfect choice for a wholesome meal any day of the week.

Oyakodon donburi chicken and egg recipe

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serving: 2 persons

Ingredients:

• 2 boneless chicken thighs, cut into bite-sized pieces
• 2 large eggs
• 1 small onion, thinly sliced
• 1 cup dashi broth (or chicken stock as an alternative)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake (optional)
• 1 teaspoon sugar
• 2 bowls of freshly cooked Japanese short-grain rice
• Chopped spring onions or parsley for garnish

Instructions:

Step 1: Prepare the sauce
In a small bowl, mix the dashi broth, soy sauce, mirin, sake, and sugar. This forms the savory-sweet base of the Oyakodon Donburi Chicken and Egg dish. Adjust the seasoning according to your taste — more soy sauce for saltiness or a little extra sugar for a sweeter flavor.

Step 2: Cook the chicken and onion
In a medium-sized pan, add the sliced onions and pour in half of the prepared sauce. Let the onions simmer gently over medium heat until they turn soft and translucent. Add the chicken pieces and the rest of the sauce. Simmer for about 5–7 minutes until the chicken is tender and fully cooked, soaking up all the flavors from the broth.

Step 3: Add the eggs
Crack the eggs into a small bowl and beat them lightly with chopsticks or a fork. Don’t overbeat — you want the eggs to stay soft and slightly runny. Slowly pour the eggs over the simmering chicken mixture in a circular motion. Cover the pan and cook for 30–60 seconds, depending on how runny or firm you prefer your eggs.

Step 4: Assemble the donburi
Scoop hot rice into deep serving bowls. Carefully slide the chicken and egg mixture over the rice, making sure some of the savory broth soaks into the rice beneath. Garnish with chopped green onions or parsley for a fresh touch.

Tips for the Perfect Oyakodon Donburi Chicken and Egg:

• Use chicken thighs instead of breasts for a juicier texture.
• Adjust the consistency of the eggs to your liking — soft and creamy or firm and well-cooked.
• For extra umami, add a dash of soy sauce or a sprinkle of dashi powder before serving.
• Enjoy immediately while hot, as the texture and flavor are best when freshly made.

Oyakodon Donburi Chicken and Egg is more than just a meal — it’s a comforting experience that brings warmth to your table. With simple ingredients and quick preparation, this Japanese rice bowl perfectly balances sweetness, saltiness, and umami. It’s ideal for a cozy dinner at home or a quick yet hearty lunch. Try this recipe today and experience why Oyakodon Donburi Chicken and Egg has remained a beloved dish in Japanese households for generations. Let us know in the comments how your Oyakodon turned out or if you added your own twist to this classic recipe.

Frequently Asked Questions