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Oyako-don (Chicken and egg on rice)

The most basic dish of donburi dishes. Juicy chicken and sweet onion are combined with soft egg.

Oyako-don (Chicken and egg on rice)

Category Japanese food
Difficulty Medium
Required time 15minutes
Calories 644kcal

Drinks recommended for this dish


Ingredients (2 persons' portion)

150 g chicken thigh
2 eggs
1/2 onion
small amount of mitsuba herb (or trefoil)
A (150 ml water, 1 tablespoon sake, 1 tablespoon mirin sweet cooking sake, 2 teaspoons cane sugar, 2 tablespoons soy sauce)
2 donburi bowls warm rice
  1. Remove excess fat from the chicken thigh, and slice into small bite-sized pieces.
  2. Peel the onion and cut into wedges.
  3. Cut the mitsuba herb in 2 cm long pieces.
  4. Use a small pan (or an oyako-nabe pan) and make each serving separately. Put half of ingredients of A into the pan, and place on the heat. When boiling, add half of both 【1】 and 【2】. Lower the heat just before coming to a boil, and simmer until the chicken is cooked through.
  5. Pour the lightly beaten egg into the pan, and cover with the lid. Lower the heat to a simmer, and cook until the egg reaches the desired firmness.
  6. Put 【5】 over the rice in each donburi bowl, and garnish with the mitsuba herb.

Point & Advice

This recipe is called "oyako (parent and child)-don" because chicken and egg are used. Regular sugar can be used instead of cane sugar.
Chicken breast or white meat can be used as a substitute for chicken thigh.

Underage drinking is prohibited. Don't drink and drive.
Pregnant women should not drink alcohol. Drink responsibly.
Please recycle cans or bottles after you drink.


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