Oyako-don (chicken and egg rice bowl)

Total Time
Prep 5 mins
Cook 10 mins

This is really quick, easy and good. Please don't tell anyone in Japan, but I made this with diced, cooked turkey breast, and it was delicious! Prep and cook time doesn't allow for the rice.

Ingredients Nutrition


  1. Cut chicken into small chunks, slice onion.
  2. Put the stock, soy, mirin and sugar in a pan and simmer for a few minutes.
  3. Put the chicken chunks in the pan and simmer on low heat for a few minutes.
  4. Add the onion to the pan and simmer a few minutes more.
  5. Whisk the eggs in a bowl.
  6. Bring the soup back to the boil; pour the eggs over chicken and onion.
  7. Turn the heat to low and cover with a lid.
  8. Turn the heat off after 1 minute.
  9. Divide the hot cooked rice between 4 bowls, then place the chicken mixture over the 4 bowls of rice.
Most Helpful

This is a great, easy, delicious way to make chicken! I've tried it 5 times and each time it has turned out beautifully. I use white vinegar for the mirin, chicken broth for the dashi, and I use 8 boneless, skinless chicken thighs and just simmer until they are cooked through (before adding the eggs). I know that is less authentic, but the flavour is still excellent.

paulamonster March 02, 2004

Definitely easy to understand and follow! However I would like to point out that following this recipe results it in being too salty, at least, for my tastes. What I do is that I use a little less soy sauce and more sugar, as I tend to like sweeter tasting foods. In addition, I let the egg cook a little longer so it becomes a little more solid. It becomes more manageable for plating :)

acaurora April 21, 2010

This recipe is quick and simple. I keep on going back to this recipe... I really should just print it out :P Initially I didn't have dashi or mirin so I used chicken broth and white wine or chinese rice wine and it came out wonderfully too.

starflyer December 20, 2006