Oyako-don (Chicken and Egg on Rice)

Name: Oyako-Don (Chicken and Egg on Rice)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 250g (0.5lb) thigh fillets (, cut into bite size pieces (note 1)); ¾ onion sliced; 6 eggs; 150ml (5.1oz) dashi stock ((please refer to Home Style Japanese Dashi Stock)); 105ml (3.6oz) mirin; 45ml (1.5oz) soy sauce; 3 bowls of cooked rice ((hot)); Julienned green part of shallots ((optional))

Oyako-don is a Japanese comfort dish of chicken, onions and eggs simmered in a sweet dashi-soy reduction and served over hot rice. It's a quick, low-cost weeknight meal that comes together in under 30 minutes.

🌍Japanese

Total

15 min

Servings

3

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Japan Recipetineats · by Yumiko

Ingredients

250g (0.5lb) thigh fillets (, cut into bite size pieces (note 1))
¾ onion sliced

6 eggs

150ml (5.1oz) dashi stock ((please refer to Home Style Japanese Dashi Stock))

105ml (3.6oz) mirin

45ml (1.5oz) soy sauce

3 bowls of cooked rice ((hot))

Julienned green part of shallots ((optional))optional

8 Ingredients

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Instructions

1
Mix sauce ingredients in a large measuring cup/jar. Add 1/3 of the sauce into a small frypan of about 18-20cm (8") in diameter over medium heat (note 2).
2
When the sauce starts boiling, add 1/3 of chicken and onion spreading randomly. Stir occasionally and cook for few minutes until chicken is almost cooked (note 3).
3
Beat 2 eggs, add ½ of it into the pan and mix gently. When the egg is cooked through, spread the remaining egg over the cooked chicken and egg in the pan.
4
Cover the pan with a lid or use a larger pan with a flat bottom to cover the pan and cook for 30 seconds to 1 minute until the egg on the surface is nearly cooked but slightly runny (note 4). By then, you should have a small amount of sauce still left at the bottom.
5
Turn the heat off. Using a spatula, slide the cooked chicken and egg over the rice, covering all of the rice. Garnish with shallots.
6
Repeat for other two bowls.
7
Add all the sauce ingredients to a large frypan over medium heat (note 2).
8
Follow the same process as per individual cooking method using all the ingredients at once. Note that time required to cook chicken and egg will be a bit longer.
9
After turning off the heat, divide the chicken and egg into three pies using a spatula. Then slide each pie onto the bowl of rice. Tidy up the edges to make the topping fit in the bowl. Garnish with shallots if using.

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Tips & Notes

Pro tips

Cut chicken into bite-sized pieces before cooking so they cook through evenly and absorb the sauce flavour in 5–7 minutes.
Beat eggs lightly before adding; pour them in slowly over the simmering sauce so they create silky ribbons rather than chunks.
Keep rice hot until service—cold rice will absorb the sauce unevenly and won't create the ideal texture contrast.
Don't overcook the onions; they should be translucent and tender but still hold their shape in the final dish.

Substitutions

chicken thigh fillets → chicken breast (cook 2–3 minutes less to avoid drying out)
mirin → 1 tablespoon sugar + 1 tablespoon rice vinegar (adjust to taste)
dashi stock → chicken or vegetable stock (flavour will be less umami-rich)

Storage & make-ahead

Store the finished oyako-don covered in the refrigerator for up to 2 days; reheat gently in a pan with a splash of water to restore sauce consistency.