About Oyakodon
Donburi dishes—savory toppings served over a bowl of steamed rice—are an iconic Japanese comfort food. Among them, Oyakodon is a long-standing favorite. This beloved dish features tender chicken simmered in a sweet and savory dashi-based sauce (warishita) over which beaten eggs are drizzled and lightly cooked, all served over warm rice. The name Oyakodon literally means “parent-and-child bowl,” referring to the use of both chicken (the parent) and egg (the child).
While its exact origin is debated, one widely accepted story credits Tamahide, a historic chicken restaurant in Ningyocho, Tokyo. Around 1887, Toku, the wife of the fifth-generation owner, noticed customers pouring leftover chicken sukiyaki and egg over rice. Inspired by this, she began serving it as a standalone dish in 1891. Originally offered as a delivery item, it gained popularity in Tokyo’s financial districts like Kabutocho and Nihonbashi, and eventually became a staple in homes and eateries across Japan.
Once considered a luxury, eggs became more accessible after the Meiji era and are now celebrated for their rich nutritional value. Packed with essential amino acids, eggs—when paired with protein-rich chicken—make Oyakodon a well-balanced, satisfying meal.
Quick to prepare and full of flavor, Oyakodon is a Japanese soul food that fits perfectly into modern busy lifestyles, whether at home,lunch, or anywhere in between.
20 minutes
Yoshiro Takahashi
PROFILE
INGREDIENTS
SERVES 1
Original recipe (1X) yields 1 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 large bowl of cooked rice
- 3 1/2 oz chicken thigh (skin on)
- 1 /4 onion
- 2 eggs (beaten)
- A4 tbsp. water
- A1 1/2 tbsp. soy sauce
- A1 1/2 tbsp. Japanese sweet rice wine (mirin)
- A1/2 tsp. powdered dashi soup stock
INSTRUCTIONS
- 1
Cut the chicken with skin on into approx. 1-inch pieces. Thinly slice the onion into 1/8-inch slices.
- 2
In a small frying pan, combine chicken, water, soy sauce, Japanese sweet rice wine, and powdered dashi soup stock and bring to a boil. Let simmer on low to medium heat for 2 minutes, stirring occasionally to cook both sides of the chicken. Add sliced onions and continue to simmer for an additional 3 minutes until the onions are soft.
- 3
Scoop cooked rice into a bowl. Increase the frying pan to medium heat and pour in the beaten eggs. Gently stir a few times with either cooking chopsticks or a silicone spatula; when the eggs are just over halfway-cooked—still runny, but not fully scrambled— pour the contents of the frying pan over the rice and enjoy!
RecipeID
36
Tips & Notes
・This recipe is for 1 serving; if making the dish for multiple people, it is best to make each rice bowl separately rather than all at once.
In Japan it is most common to cook this dish 1 serving at a time, however, families sometimes cook 2-3 servings at once in a larger frying pan and then divide it over multiple rice bowls.
・The eggs will dilute the flavor of the soy sauce base slightly; the key to maintaining a rich aroma and flavor of the final dish is to use a strong base sauce as in this recipe.
・This dish is usually garnished with Japanese chervil when served in Japan, but these can be substituted with scallions for a delicious twist, as in this recipe.
Additionally, Shichimi Tōgarashi (a blend of 7 Japanese chili powders) is often sparingly sprinkled on top, but a dash cayenne pepper will also give it a delicious kick!
MY RATING
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101
…
Easy to make and turned out great.
The recipe is super simple, yet the flavor is authentic. The eggs are soft and fluffy—highly recommended!
Born in 1988 in Kawasaki, Kanagawa Prefecture, I was inspired by my father, a traditional Japanese chef, and learned cooking fundamentals early at my family’s restaurant. After graduating from Senshu University’s Faculty of Law, I worked in sales at Nippon Shokken Co., Ltd., then as a restaurant manager, before completing a professional food coordinator program and starting my career as an independent culinary expert. I hold nine food-related qualifications, including Professional Chef’s License, Sake Sommelier (Kikisake-shi), Certified Sommelier (ANSA), and Vegetable Sommelier, and was the youngest to earn the advanced title of Certified Lecturer in Sake Studies. While rooted in Japanese cuisine that highlights natural flavors, my repertoire spans ethnic, Italian, and organic dishes. In 2015, I joined a project by Japan’s Ministry of Agriculture, Forestry and Fisheries and JICA, promoting Japanese cuisine domestically and in countries such as France, Paraguay, Bangladesh, and Serbia. A passionate triathlete, I have achieved top finishes in domestic competitions, won my age group at the 2018 Tomonoura Triathlon, and represented Japan at the Age Group World Championships in Australia (2018) and Switzerland (2019). Known as “the running chef,” I collaborate with sports brands and health media, advocating the integration of food, health, and sports. Since 2020, I have served as Official Athlete Food Coach for the Japan Para Table Tennis National Team, supporting athletes’ nutrition. In 2022, I became a father and now balance parenthood with my culinary and athletic careers.