Oyako Donburi (Chicken and Egg Bowl) 親子丼


  • 2 servings cooked rice

  • 3 large eggs

  • 2 boneless chicken thigh

  • 1/2 onion

  • 1/2 cup dashi (for sauce)

  • 1 tbsp mirin (for sauce)

  • 1 tbsp sake (for sauce)

  • 1 tbsp soy sauce (for sauce)

  • 1 tsp sugar (for sauce)

  • sichimi togarashi (for garnish, optional)


  1. Prepare ingredients - cut onion into strips and chicken thigh into cubes, lightly beat eggs (I Iike it not fully scrambled)

  2. Prepare sauce - combine all sauce ingredients

  3. Make the egg & chicken mixture - in a small fry pan, cook half the onion, and add a few tbsp of sauce to cover, then add half the chicken thigh and spread out evenly, once boiling, cover and lower the heat, cook for ~5 minutes or until chicken is cooked, then slowly add half the scrambled eggs, evenly pouring all around the pan, cover and cook (at the halfway point, I usually take a spatula or chopsticks and mix around to give a nice texture), usually this is cooked until egg is set but not fully cooked

  4. Serve it up - on a bowl of warm cooked rice, slide the mixture on top and serve with some sichimi togarashi

  5. Enjoy!