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Japanese

Oyakodon

Non-vegetarian

親子丼 · oyakodon

Chicken and onion simmered in sweet-savoury dashi, then softly set with egg and slid over a bowl of rice. The name means 'parent and child'.

Oyakodon is a Japanese rice dish, ready in about 25 minutes and made with chicken thigh and egg. It serves 2 and is rated easy to cook.

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Savor the taste of Japanese oyakodon with tender chicken and eggs served in a decorative bowl.
Photo: Gu Ko / Pexels · Pexels License
Prep
10 min
Cook
15 min
Total
25 min
Serves
2
Level
Easy
Calories
598

Plus cooking the rice.

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Rinse the rice until the water runs nearly clear and cook it in a rice cooker (opens in a new tab) or covered pan until tender; keep warm.

  2. Step 2

    Bring the dashi (opens in a new tab), soy sauce (opens in a new tab), mirin (opens in a new tab) and sugar (opens in a new tab) to a simmer in a small frying pan. Add the onion (opens in a new tab) and simmer until soft.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  3. Step 3

    Add the chicken in one layer and simmer, turning once, until cooked through.

    • 6 min
    • medium heat

    Food safety: Chicken should reach 74 °C before the egg goes in.

  4. Step 4

    Pour two-thirds of the egg (opens in a new tab) over the chicken, cover and cook for 1 minute. Add the rest, scatter with spring onion (opens in a new tab), cover and cook 30 seconds more so the top stays soft.

    • 2 min
    • medium-low heat

    Food safety: Japanese oyakodon is often served with softly set egg; cook longer if serving vulnerable people.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  5. Step 5

    Divide the rice between bowls and slide the chicken and egg (opens in a new tab) on top with some of the sauce. Top with nori (opens in a new tab).

    • 1 min

About this dish

Origin
Japan · Well documentedMore food from Japan
Dish
Lunch · Dinner · Rice dishes · Main courses
Cooking method
Simmered
Taste
sweet & savoury, umami, mild
Diet
Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · Dairy-free · No nut ingredients · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Everyday · Child-friendly
Cook more with
Chicken thigh · Egg · Short-grain rice · Dashi · Soy sauce · Mirin
Techniques
Simmering

Allergens

  • Contains: Eggsfrom egg
  • Contains: Fishfrom dashi
  • Contains, can be adapted: Wheatfrom soy sauce
  • Contains, can be adapted: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

598 kcal per serving

Estimated

1 serving ≈ 422 g · recipe makes 2

Where the energy comes from

  • Protein 30%
  • Carbohydrate 49%
  • Fat 21%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy598 kcal142 kcal
Protein42.5 g10.1 g
Carbohydrate68.8 g16.3 g
Net carbohydrate——
Sugars——
Added sugars——
Fibre——
Fat13.4 g3.2 g
Saturated fat4 g0.9 g
Trans fat——
Cholesterol397 mg94 mg
Sodium1280 mg303 mg
Salt equivalent3.2 g0.8 g
Vitamins & minerals per serving
Potassium
710 mg
Calcium
73 mg
Iron
3.4 mg
Magnesium
78 mg
Vitamin A (RAE)
—
Vitamin C
4 mg
Vitamin D
1.5 µg
Vitamin B12
1.9 µg
Folate (DFE)
59 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: nori.
  • Dashi: Home-prepared fish stock (FDC 172885) used as a stand-in for katsuobushi-kombu dashi; both are very low in energy.
  • Mirin: Sake (FDC 167723) used as a stand-in; true mirin is sweeter, so sugar is underestimated.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cooking one portion at a time in a small pan makes it easy to slide neatly onto the rice.

Common mistakes

  • Beating the egg smooth: leave streaks of white and yolk so the topping sets in soft, marbled curds.
  • Cooking the egg until firm — it should be just set and still a little runny when it reaches the rice.

Serve with

  • Serve with miso soup and pickles.

Storage

  • Best eaten fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Short-grain rice, cooked (about 400 g cooked)150 g
  • Chicken thigh, boneless, cut into bite-size pieces250 g
  • Egg, lightly beaten, a few streaks left3 piece · 150 g
  • Nori, cut into thin strips (optional)1 sheet · 3 g
Used in steps 1, 3, 4, 5

Reviews & corrections

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