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Oyakodon (Japanese Chicken and Egg Rice)



Oyakodon Recipe

Serves: 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes


1/4 small onion, cut into rings
8 oz chicken thigh or leg, fat trimmed and cut into bite-sized pieces
3 large eggs, lightly beaten
Scant 3/4 cup water
1 stalk scallion, cut diagonally


1 1/2 tablespoons Mizkan Bonito Flavored Soup Base
1 1/2 tablespoons Mizkan Honteri Mirin
1 teaspoon sugar
1 teaspoon soy sauce


Combine all the ingredients for  the Sauce in a small bowl. Stir to combine well.


Heat up a small saucepan on high heat and bring the water to boil. Add the sliced onion, chicken, the Sauce, and cook for 2 minutes, or until the chicken is cooked. Skim off the scum.


Pour the eggs slowly in a circular motion, covering the chicken. Lower the heat to simmer and cover the saucepan with its lid. Cook for 2 minutes, or until the eggs are cooked. Add the scallions.


To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs. Serve immediately.

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27 COMMENTS... read them below or add one

  1. “literally means parent and child bowl. I don’t know the origins of the name…”

    I think it’s just because chickens (parents) lay eggs (children). That’s the way it was explained to me by a Japanese friend.

    • Nisei1959

      bigWOWO…you are so right! That is exactly what it means. This is one Japanese dish that my mother used to make us, growing up and I have continued to make it for my family, and now my daughter’s are making it for their families. Definitely a favorite in our family. Thanks for sharing…

  2. AnneMarie

    Hi Bee,
    Just wanted to let you know that your books are so popular that my local library (SF) has ordered 12 copies. Initially they had only two but there was a long waitlist. You’re famous! Congrats!

  3. Rowena Bruls via Facebook

    i want also to try this recipe . I just saw this recipe this week on Japanese channel.Look delicious there they made a side dish made of tomato ,dried wakame and cucumber with sake dressing.

  4. I love this Oyakodon recipe & I must try this one soon. Just came from a Tokyo family vacation and we enjoyed the food so much, I’m now scouring favorite blogs for Japanese recipes to try. Glad I found yours :-)

  5. Ophel

    Hi I like to try this Oyakodon recipe just want to ask if there is a substitute that I can use for Bonito flavored soupbase? Thanks!

  6. Jonathan_Goh85

    :3 made it last night.. sis & mum finished it for me.. I had a hard time finding the sauce in Mid Valley (Malaysia) the other coz no staff seems to know what it is -___-”

  7. Jinilia

    I just tried this recipe yesterday for dinner. Thanks a lot, Bee!! it’s quick and easy to make and simply delicious!!
    btw do u know that i cook everyday from your cook book? lol

  8. jeantreyes

    Hi Bee,

    Saw you and your family in an HGTV house hunter episode. One of my favorite show :)
    Glad I did coz now I’ve been cooking a lot using recipes from your site. This site is awesome…love the pictures.

  9. David

    I made this tonight. It was very tasty. I do have a question though…

    After the chicken has cooked, should you drain the water from the chicken? I didn’t, and after the egg was done cooking, there was still quite a bit of water in the pot. I just served it onto the rice with a slotted spoon, which drained it on-the-fly. Is this how the end product should be?

  10. An

    Hi Bee,

    I’m having hard time finding Mizkan Bonito Flavored Soup Base? What can I replace it with for what amount? Thanks.

  11. Adeline

    When is the seasoned sauce used in the recipe? I am not very clear based off the procedure outlined. I’d the chicken cooked in the sauce (water) or is the sauce used as a dipping sauce. Pls help to clarify .

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