Japanese · Main course · SAMPLE RECIPE
Oyakodon · chicken & egg rice bowls
Chicken, sweet onion, and tender egg simmered in a savory dashi sauce and spooned over warm Japanese rice. A comforting bowl with very little fuss.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
Cook the rice first, then finish the topping.
This home version includes the rice preparation and cooks the eggs until fully set. Use Japanese short-grain rice and prepared dashi, made from a packet or your usual recipe. The chicken-and-egg topping can be divided between small pans or cooked together in a wide skillet.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Oyakodon · chicken & egg rice bowls
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 5 steps complete
BEHIND THE DISH · Japanese rice-bowl traditions
Oyakodon · chicken & egg rice bowlsBeyond the plate.
Chicken and egg share a pan before settling over a warm bowl of rice.
ORIGINS & EVOLUTION
A name that describes the pairing.
Oyako means parent and child, a reference to the chicken and egg in this donburi, or rice-bowl dish. Onion and a lightly sweet soy-and-dashi cooking liquid complete a familiar combination in Japanese home cooking.
CULTURAL CONTEXT
A practical bowl for lunch or supper.
Donburi dishes bring a topping and rice together in one vessel. Oyakodon is found in homes and casual restaurants, where its short final cooking time makes it a useful everyday meal.
AT THE TABLE
Our fully set home version.
This recipe cooks the rice from dry grains, then gently simmers the topping. Some preparations leave the egg very soft; here it is cooked until fully set while keeping the curds tender. The finished sauce moistens the rice without flooding the bowl.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes