Japanese Cookbook 101 - part 3. Oyakodon


Welcome again to my kitchen. It has been a while – about month and half, when I invited you for the second time to my kitchen and here, I’m again. This time it’s yet another simple recipe, which might not look good from my picture (and I did it for the first time so I still need to perfect it), but it was good and that’s what matters most. It was a throw-back to my visit of Japan, when my wife’s friend took us into restaurant in Tokyo, where we had this exact food.


Oyakodon (親子丼)

If you are regular visitor to our site and long-time anime watcher, you might already know that Japanese people tend to have sometimes weird sense of humour and that’s even case of this recipe name. If you translate it, you’ll get something like chicken and egg rise bowl, but let’s have a look on each individual character. The first one (親 – oya) means parent, the second one (子 – ko) means child and the last one (丼 – don or sometimes even 丼ぶり – donburi) means bowl of rice. So, in other words it’s parent and child in a bowl of rice, you get it, right? Oh, well – I guess, it’s time to move on the recipe itself.

Top row from left: rice, sake, mirin, soy sauce
Bottom row from left: onion, chicken thighs, dashi, eggs

Ingredients (dinner for two)

  • 2 boneless skinless chicken thighs
  • ½ onion
  • 2 large eggs
  • 2/3 cup dashi
  • 1 ½ Tbsp mirin
  • 1 ½ Tbsp sake
  • 1 ½ Tbsp soy sauce
  • 1 ½ tsp sugar
  • 3 cups cooked Japanese short grain rice
  • 1 green onion


1. In measuring cup or bowl mix dashi, mirin, sake and soy sauce. Add sugar and mix well until dissolved.

Adding the soy sauce makes from gold dashi pitch black mixture - it’s maybe as dark as the name of the recipe

2. Thinly slice the onion, chop spring onion (I didn’t have spring onion while making the recipe, so you won’t see it in the pictures) and cut meat on small pieces.

Everyone can slice some onions and cut meat to pieces, right?

3. In another bowl or cup beat eggs.

Child... *cough*, sorry - I mean eggs...

4. Put onion into frying pan and pour over the dashi mixture (made in first step). Add meat, make sure that the onion and meat are each in single layer and all of them are covered by the mixture.

Sometimes I wonder, how something like this can turn into good food, what alchemy is behind it?

5. Bring it to boil over medium heat and then lower to medium-low. Skim any foam and cover. Cook for about 5 minutes or until the chicken is no longer pink in the middle.

6. Slowly and evenly drizzle the eggs over the mixture. Cook on low heat until the eggs are to your liking (in Japan the eggs are usually almost set, but still runny).

Oh, this was tricky to shoot - I had to pour one hand, hold the camera with another - and I was missing third hand to mix the whole thing...

7. Remove the pan from heat, and serve on rice in a bowl. Sprinkle chopped spring onion over the top and enjoy! いただきます。


Now tell me, is this recipe still hard for you, or should I move onto something more difficult next time, even though only God knows, when it’ll be?


Until then, またね!

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