Oya (親), ko (子), and don (丼) literally translates to parent-child-bowl, referring to the use of both chicken (parent) and eggs (child) in the recipe. A little morbid, I know.

It’s a type of donburi, which is a Japanese rice bowl dish typically served with various toppings. I grew up eating oyakodon, which is made by simmering bite-sized pieces of chicken and thinly sliced onions in a savory broth made from dashi, soy sauce, mirin, sake, and sugar.

Once the chicken is cooked through and the onions are tender, lightly beaten eggs are poured over the mixture and gently cooked until they are set but still slightly runny.

The entire mixture is then served over a bowl of steamed white rice and garnished with chopped green onions and sometimes shichimi togarashi for an extra kick.

Oyakodon is a beloved classic in Japan and often prepared as a quick, one-pot meal that brings a sense of warmth and nostalgia with each bite.

In Japanese restaurants, oyakodon is a comforting staple found on menus at casual eateries, family-style diners, and even some izakayas. It’s typically served as part of a donburi selection, often accompanied by miso soup, pickles, or a small salad, making it a well-rounded, satisfying meal.

When ordering oyakodon, expect a piping hot bowl with a generous layer of tender chicken and softly cooked eggs over perfectly steamed rice. The eggs in restaurant versions are often cooked just enough to remain silky and slightly runny, which blends into the rice, creating that signature creamy texture.

For those who want to add a bit of heat or extra flavor, it’s common to see shichimi togarashi or sansho pepper on the side, allowing diners to customize their bowl to taste.

In Japan, ordering oyakodon is like requesting a warm hug in a bowl—simple, savory, and deeply comforting, it’s a dish that reflects the warmth of Japanese culinary culture.

How to Make Dashi: Japanese Cooking Stock

To make Oyakodon, you need to use dashi. Dashi, a traditional Japanese broth, is essential in oyakodon, giving it a deep, umami-rich flavor. It forms the base of the sauce along with soy sauce, mirin, sake, and sugar. Together, they infuse the chicken and onions with a subtly sweet, savory taste that perfectly complements the creamy eggs.

There are three main ways to make dashi, each with its own advantages in terms of flavor, ease, and time. I ordered them from most complex to simplest:

Dashi from Scratch: Traditional dashi, made by simmering kombu (dried kelp) and katsuobushi (dried bonito flakes), is considered the best method. Soak the kombu in water, heat just below boiling, and add katsuobushi. This method is ideal for dishes with the purest flavor.
Dashi Packets: Dashi packets, resembling tea bags, contain dried kombu, katsuobushi, and sometimes shiitake mushrooms or dried sardines. Just simmer the packet in water for a few minutes for a quick and flavorful broth.
Instant Dashi (Hondashi): Instant dashi, often called hondashi, is a granulated or powdered form of dashi. Just a spoonful dissolved in hot water creates a quick and flavorful stock. This option is convenient and ideal for busy days.

Oyakodon (親子丼)

5 from 1 review

Author: kyriethefoodie
Total Time: 15 minutes

Print Recipe

Description

Oyakodon is a classic Japanese rice bowl dish featuring tender chicken and onions simmered in a savory dashi broth, topped with lightly beaten eggs and green onions.

*I would not recommend cooking more than 2 servings per pan. If you need to make more than 2, use separate pans. This is to ensure that the heat is distributed evenly when cooking.

Ingredients

Units Scale

2 servings Japanese short-grain or medium grain rice, cooked
1 lb chicken thighs, diced
3/4 large yellow onion, thinly sliced
2 tbsp soy sauce
3/4 cup dashi (ingredients below; substitute for 1 tablespoon of hondashi, which is a form of instant dashi, and just add 3/4 cup water)
2 tablespoons mirin
1 teaspoon granulated sugar
4–5 eggs, beaten
Chopped green onions for garnishing (optional)

Dashi Ingredients:

4 cups water
1 piece of kombu (dried kelp), about 10 cm (4 inches)
1 cup katsuobushi (dried bonito flakes)

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Instructions

In a medium-sized pan over medium heat, add the dashi (instructions below), soy sauce, mirin, and sugar.
Add the sliced onions and diced chicken pieces. Cook until the chicken is cooked all the way through, about 6-8 minutes. Flip the chicken halfway through.
Reduce the heat to low. Pour a little more than 1/2 of the beaten eggs evenly over the chicken and onions, away from the edges of the pan. Cover the pan with a lid and let it cook for about 1-2 minutes, or until the eggs are just set but still slightly runny. Pour the remaining eggs around the edges and cook for 30 seconds.
Divide the cooked rice between two bowls. Carefully spoon the chicken, onions, and egg mixture over the rice. Garnish with green onions.

Dashi Instructions:

Place the kombu in a pot with the water and let it soak for about 30 minutes.
After soaking, heat the water over medium heat. Just before it begins to boil, remove the kombu from the pot.
Once the kombu is removed, bring the water to a boil, then add the katsuobushi. Let it simmer for about 5 minutes.
Turn off the heat and strain the broth through a fine mesh sieve or cheesecloth to remove the bonito flakes. Use immediately or store in the fridge for up to a few days.

Prep Time: 5 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 2

About Kyrié

Hi there!

I’m Kyrié (pronounced kee-ree-ay) the Foodié! I’ve lived in Japan for several years of my life, so most of my recipes are Japanese foods I grew up eating, or other Asian flavors that I love.

Me and my husband Jeff love gardening and are passionate about helping others grow their garden, too!

Feel free to follow me on Instagram to keep up with my adventures!

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