Japanese oyakodon made during a cooking class in singapore

Japanese Chicken and Egg Rice Bowl (Oyakodon)

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish 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
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