Japanese Chicken and Egg Rice Bowl (Oyako Don)

Oyako-Don (親子丼) is a popular dish common at restaurants, convenient stores, and homes in Japan which was founded way back in 1891 in Tokyo. I have such a love and hate relationship with this dish. Oyako-don literally means “parent and child rice bowl” because it consists of chicken and egg. It’s the such a brutal name, but despite the name, my family loves it!

Chicken Thigh Meat2 Pieces (1lb / 450g)
Yellow Onion1
[SAUCE] Water1 Cup / 250ml
[SAUCE] Soy Sauce4 Tablespoons
[SAUCE] Mirin2 Tablespoons
[SAUCE] Sugar1 Tablespoon
[SAUCE] Dashi Powder1 Teaspoon


  1. Cut the onion into thin slices.
  2. Remove the skin of the chicken thigh meat and cut into smaller bite size pieces.
  3. Beat the eggs in a bowl and set aside.
  4. Heat some oil to the pan and cook the onions briefly on medium heat.
  5. Add chicken to the pan and cook until it turned color.
  6. Add the [SAUCE] ingredients to the pan, cover with a lid and cook for 5 minutes on medium-low heat until the chicken meat is cooked through.
  7. Pour half of the beaten egg batter evenly over the top, cover with a lid and cook for 1 minute under low heat.
  8. Pour the rest of the egg batter into the pan, and cover with a lid to cook for another 1 minute.
  9. Serve with steamed rice. (Optional: You can sprinkle some Japanese 7 spice powder (Shichiri Togarashi) on top too!)
  10. DŌZO!

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