Oyako Don

September 17, 2009
4 Ratings
  • Serves 2
Author Notes

It's a Japanese chicken 'n egg recipe, called "parent and child" (OYAKO). I learned it from my husband who is Japanese. —Francesca

What You'll Need
  • 2 chicken thighs
  • 1 onion
  • 3 eggs
  • 4 tablespoons chicken stock
  • 2 tablespoons sake
  • 2 tablespoons sugar
  • 2 tablespoons Mirin (sweet cooking sake)
  • 5 tablespoons soy sauce
  • 2 cups cooked rice
  1. Cut the chicken thighs into bite-size pieces.
  2. Peel the onion and slice it thinly.
  3. Beat the 3 eggs in a bowl.
  4. Combine chicken stock, sake, sugar, Mirin and soy sauce in another bowl.
  5. Pour half of the chicken stock mixture in a small pan and bring to boil.
  6. Add half of the chicken pieces and half of the onion slices and simmer until chicken pieces are cooked (about 5-7 minutes).
  7. Add half of the egg mixture to the pan, cover and simmer for abut 40 seconds, till the eggs are cooked but still soft.
  8. Put half of the cooked rice in a bowl (like a cereal bowl) and top it with the chicken and egg mixture.
  9. Repeat the same process for the other portion.
Contest Entries

See what other Food52ers are saying.

  • eluu
  • greglum
  • hplcman
  • JadeTree
  • vvvanessa

12 Reviews

eluu December 27, 2022
I thank the child-rearing gods for this dish! When I'm super lazy, I don't add onions and just add spinach, or when we're feeling "fancy", we add mushrooms, or we don't add the egg and serve this soupy over udon. Either way, my toddler eats this, my husband likes it, and it takes 10 minutes. :-)
greglum June 12, 2018
I've made this so many times over the past few years. I find that the amount of sauce can actually work for 4 boneless skinless chicken thighs, a large onion, and 4 eggs (well, depending on what ratio you like). I've also wilted spinach into it before adding the egg. Oh, and I just make it all in one go rather than two rounds!
hplcman October 6, 2017
I've made this dish a few times. Always very good and starting to become 'comfort food' in our house. I always use dashi (like the other commenter below) because it's more traditional.
Leslie April 24, 2017
Really good. I used three chicken breasts, 4 tbs sake and no mirin and 2 tbs fish sauce in place of one of the tbs of soy sauce. Also 2/3 of rice and chopped parsley on top.
JadeTree July 23, 2014
My new weeknight friend! Like a previous poster, I'd never made this dish before and was like, throw it in the pot and see what happens! everyone feasted and my youngest is drinking the broth. I doubled it for four people and thus have enough for an A+ lunch tomorrow. Thank you!
CurlyAnnie January 23, 2012
Oh! I am a huge fan of Gyudon (same dish with beef) so I think I'll love this one!
GoodFoodie September 23, 2011
I love Oyakodon but I usually cut down on the sugar and salt (soy sauce) in most traditional Japanese recipes without causing a problem. Keep in mind that mirin also has a lot of sugar in it too.
judy December 10, 2014
I like to substitute rice vinegar, unseasoned, for some of the miring and soy sauce. I don't like it that salty either.
mskw September 21, 2011
i have been making this dish for a long time - it's great if you have left over chicken and rice in your fridge too...just cook the onion and add the already cooked pieces...add Broccoli or any veg for complete meal ( i also use dashi instead of chicken broth for milder taste). One of our fav. weeknight quick meals.
georgiawn September 21, 2011
Are these boneless thighs?
SallyM September 17, 2009
This was delicious - my kids loved it.
vvvanessa September 17, 2009
oyako don for breakfast sounds like heaven!