Chicken and onions in sweet soy broth with soft-set egg over rice. Japanese comfort food, "parent and child" bowl.
Oyako means 'parent and child' - referring to chicken and egg. Some versions add a second egg drizzle just before serving.
Mitsuba (Japanese parsley) is traditional; scallions substitute. The dish is a staple at donburi restaurants.
Ingredients
Scale
Measurement units
- 1 cup Dashi stock
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- 1 lb Boneless skinless chicken thighs, sliced thin
- 1 whole Yellow onion, sliced thin
- 6 whole Eggs
- 4 cup Hot cooked Japanese short-grain rice
- ¼ cup Mitsuba or scallions, chopped
Ingredients
Scale
Measurement units
- 1 cup Dashi stock
- 3 tbsp Soy sauce
- 3 tbsp Mirin
- 2 tbsp Sake
- 1 tbsp Sugar
- 1 lb Boneless skinless chicken thighs, sliced thin
- 1 whole Yellow onion, sliced thin
- 6 whole Eggs
- 4 cup Hot cooked Japanese short-grain rice
- ¼ cup Mitsuba or scallions, chopped
Instructions
Make the sauce and prep
Combine dashi, soy sauce, mirin, sake, and sugar in a bowl. Stir until sugar dissolves. Slice chicken and onion. Beat eggs lightly in a bowl - a few strokes only, leaving visible streaks of white and yolk.
Ingredients
- dashi (1 cup)
- soy sauce (3 tbsp)
- mirin (3 tbsp)
- sake (2 tbsp)
- sugar (1 tbsp)
- chicken, sliced (1 lb)
- onion, sliced (1 whole)
- eggs (6 whole)
Cook the portions
For each serving: Pour 1/4 cup sauce into a small saucepan. Add 1/4 of the onion. Bring to simmer, cook 2 minutes. Add 1/4 of the chicken, simmer 3 to 4 minutes until chicken is cooked through. Pour 1/4 of beaten eggs over chicken in a spiral. Cover and cook 30 seconds until edges set but center is still runny.
Equipment
- small saucepan or oyakodon pan
Ingredients
- sauce
- onion
- chicken
- eggs
Assemble and serve
Fill a donburi bowl with hot rice. Slide the chicken and egg mixture from the pan onto the rice, allowing sauce to drizzle over. Garnish with mitsuba or scallions. Serve immediately. Repeat for remaining portions.
Equipment
- small saucepan or oyakodon pan
Ingredients
- hot rice (4 cup)
- mitsuba (¼ cup)
- chicken
- egg
- sauce
Before you cook
Cook notes
- • Oyako means 'parent and child' - referring to chicken and egg.
- • Mitsuba (Japanese parsley) is traditional; scallions substitute.
- • Some versions add a second egg drizzle just before serving.
- • The dish is a staple at donburi restaurants.
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