Oyakodon (Chicken and Egg Rice Bowl)
Tender chicken and sweet onion simmered in a light dashi, soy and mirin broth, then softly set with beaten egg and slid over a bowl of steaming rice. Japanese comfort food in 25 minutes.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the simmering broth
In a small frying pan (about 20 cm), mix the , soy sauce, and sugar. Bring to a gentle simmer over medium-high heat.
- 150 ml stock
- 2 tbsp soy sauce
- 2 tbsp
- 1 tsp sugar
✅ Done when: small bubbles form around the edge of the pan
Cook the onion and chicken
Add the onion and chicken in a single layer in the broth. Simmer over medium heat for 6-7 minutes, turning the chicken once.
- ½ onion sliced onion
- 250 g chicken thigh pieces
✅ Done when: chicken reaches 74 °C / 165 °F and is no longer pink inside; onion is soft
Add the egg
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Finish the egg
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Serve
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Make the simmering broth
In a small frying pan (about 20 cm), mix the , soy sauce, and sugar. Bring to a gentle simmer over medium-high heat.
- 150 ml stock
- 2 tbsp soy sauce
- 2 tbsp
- 1 tsp sugar
✅ Done when: small bubbles form around the edge of the pan
Cook the onion and chicken
Add the onion and chicken in a single layer in the broth. Simmer over medium heat for 6-7 minutes, turning the chicken once.
- ½ onion sliced onion
- 250 g chicken thigh pieces
✅ Done when: chicken reaches 74 °C / 165 °F and is no longer pink inside; onion is soft
Add the egg
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Finish the egg
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Serve
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The Story Behind the Dish
Oyakodon is said to have been created in 1891 at Tamahide, a famous chicken restaurant in Tokyo's Nihonbashi district, which still serves it today. Customers would finish their chicken hotpot by pouring egg over the broth and eating it with rice.
It became one of the classic donburi, or rice bowls, the fast and filling meals sold in canteens, homes and train stations all over Japan.
⭐ Why It's Famous
Silky egg, tender chicken and sweet-savoury broth soaking into rice: simple, cheap and deeply comforting.
💡 Fun Fact
Oyako means 'parent and child', a slightly dark joke, because the bowl contains both the chicken and the egg.
Tokyo (Nihonbashi)
35.68°N, 139.77°E
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