Japanese oyakodon made during a cooking class in singapore

Japanese Chicken and Egg Rice Bowl (Oyakodon)

Recipe by Trish yee
Oyakodon literally means parent and child rice bowl as the parent here refers to the chicken and egg is the child. It is such a prefect combination and nothing can go wrong with this recipe.
It requires only a few ingredients, a few simple steps and a very straightforward method of cooking! Simmering! You simple throw all the ingredients in and simmer till cooked! Preparing a meal has never been so easy!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 490 kcal


  • Pan


  • 250 ml Dashi Stock (1tsp dash powder dissolved in 250ml water)
  • 3 tbsp Sugar
  • 2 tsp Mirin
  • 3 tbsp Soy Sauce
  • 1 qty Yellow Onion Sliced
  • 3 pieces Chicken Thigh Boneless
  • 4 qty Eggs
  • 2 stalks Spring Onion
  • 2 cups Sushi Rice
  • Dash Togarashi


  • Combine the dashi stock, sugar, mirin and soy into a pan and let it come to a simmer
  • Cut your chicken thighs into big chunks or strips and set aside
  • As the stock simmers, add in the chicken and onion and let it simmer until chicken is almost cooked (5 mins)
  • Beat the eggs in a large bowl and mix well. (You can add some Japanese soy sauce to the eggs for better flavor)
  • Slowly drizzle the egg into the chicken. Cover and let cook for a 1 minute (soft eggs) to 3 mins (hard eggs)
  • Plate it up on top of rice and add extra seasoning and sliced spring onions


Calories: 490kcal
Keyword quick and easy
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
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