Parent and Child Domburi (Oyako Domburi)

"Domburi means and earthenware bowl, but the name also applies to the food served in it, generally rice with toppings of meat, eggs, poultry, vegetables or a combination of ingredients. Oyako domburi is so called because it is made from chicken and eggs served over rice. From The Complete Asian Cookbook by Charmaine Solomon."
photo by CraftScout photo by CraftScout
photo by CraftScout
Ready In:




  • Cook rice according to recipe on pack for absorption method.
  • Skin and bone chicken, adding salt, cutting into small dice.
  • Heat chicken stock with mirin and soy sauce. When boiling add chicken, return to the boil, cover and simmer for 8 minutes.
  • Meanwhile, beat eggs slightly, adding salt. Add eggs and 3/4 of the spring onions to the simmering stock. Without stirring, let mixture return to the boil, then turn heat very low, cover and cook for 3-4 minutes until eggs are set but still soft.
  • Spoon rice into a heated earthenware bowl, then pour hot chicken and egg mixture over.
  • Garnish top with remining spring onions.
  • Serve immediately.
  • PS I like to marinate the chicken in 1 tablespoon each soy sauce and mirin for 15 minutes before cooking. I also add 1/2 cup frozen corn when cooking chicken.

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  1. We loved this dish. I made it with brown rice and leftover cooked turkey breast so I had to adjust the cooking time a bit. It was very easy to put together and quick to cook. The kids declared it yummy! I sprinkled mine with white pepper, which I really liked. Thanks for this easy on the pocketbook recipe that was tasty and healthy.
  2. This is a wonderful dish! I've never had Oyako Domburi before so can not judge this based on authenticity but it has all of the flavors that I expected from Japanese food and tasted great. I did not add the salt as the soy sauce was salty enough for us. It was very quick to prepare so made a nice evening dish. Great recipe Heydarl - thanks!
  3. This was really wonderful! This is the best oyako domburi recipe I have tried at home. I think next time I make it, though, I might cut down on the onions. The broth was perfect though, and the directions were easy to follow. I did use low-sodium soy sauce and cut back on the salt, because of one of my guests dietary restrictions, but otherwise followed the recipe exactly, using chicken thighs. I will say that this is a LOT of food! Very filling and nicely frugal (if you already have soy and mirin).


Live 1 hour north of Sydney, Australia with my husband, Steve. We both work in Sydney, where I work in the Human Resources department of a charity doing IT work. I barely pick up cookbooks these days, as I cook almost exclusively out of Recipezaar - DH loves the quality & variety of recipes we have now. I've met some lovely people through Zaar in person & in the forums. When I was in Toronto, Canada in October 2007, I had the thrill of meeting & having dinner with ~Leslie~, AnnieCan and Irmagard and their DHs for dinner. This was a fabulous night & everyone was so lovely & welcoming. <IMG src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="F and G Swap"> <img src="" border="0" alt="H and I"> <img src=""> <img src=""> <img src=""> <img src=""> <a href="¤t=thetassiedevilsbanner.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" width=75%> <img src=""> <img src="">
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