Tips To Serve Oyako Donburi Recipe The Best

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Oyako Donburi, literally translating to “parent and child bowl,” is a comforting Japanese dish featuring tender chicken, fluffy eggs, and sweet onions simmered together in a savory broth, all served over a bed of steaming rice. It’s a quick and easy weeknight meal yet satisfying enough for a weekend lunch.

This recipe delivers a classic Oyako Donburi experience, but feel free to customize it with your favorite vegetables or a touch of spice!

-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl)
-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl)


2 boneless, skinless chicken breasts, thinly sliced

  • 2 large eggs
  • 1 large onion, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 1 tablespoon sake (optional)
  • 1 tablespoon dashi (Japanese soup stock)
  • 1 tablespoon water
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup cooked Japanese rice (or preferred rice)
  • Chopped green onions (for garnish)
  • Shichimi Togarashi (Japanese seven-spice powder) (optional)

  • Directions:

    1. Prepare the Broth: In a small bowl, whisk together soy sauce, mirin, sake (if using), dashi, water, sugar, and salt. Set aside.
    2. Cook the Chicken: Heat a large skillet over medium heat. Add a drizzle of oil and cook the chicken slices until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
    3. Sauté the Onions: In the same skillet, add the sliced onions and cook over medium heat until softened and translucent, about 5 minutes.
    4. Simmer with Broth: Pour the prepared broth into the pan with the onions. Bring the broth to a simmer and cook for 1 minute.
    5. Return Chicken: Add the cooked chicken slices back to the pan and simmer for another minute to allow the flavors to meld.
    6. Egg Time: Push the chicken and onions to one side of the pan. Crack the eggs into the empty space in the pan. Let the eggs cook slightly until the whites are starting to set.
    7. Gently Combine: Using a spatula, gently combine the cooked eggs with the chicken and onions in the pan. Don’t overcook the eggs; they should be soft and runny.
    8. Serve it Up: Divide the cooked rice into two bowls. Top each bowl generously with the chicken, egg, and onion mixture. Garnish with chopped green onions and a sprinkle of Shichimi Togarashi (optional) for a touch of spice. Enjoy!

    Nutrition Facts (per serving)

    This is an approximate nutritional breakdown, and will vary depending on the specific ingredients used.

    Calories: 500

  • Fat: 20g
  • Carbohydrates: 60g
  • Protein: 30g
  • Sodium: 800mg (depending on soy sauce)

  • Conclusion:

    Oyako Donburi is a versatile dish that can be enjoyed for lunch or dinner. It’s a great way to get your protein and vegetable intake, and the combination of flavors is sure to please. Plus, it’s a relatively quick and easy meal to prepare on a busy weeknight. So next time you’re looking for a satisfying and comforting Japanese dish, give Oyako Donburi a try!


    1. Can I use a different type of rice?

    Absolutely! While Japanese rice is traditional, you can use any type of cooked rice you prefer, such as white rice, brown rice, or even quinoa.

    2. What are some substitutes for sake?

    If you don’t have sake on hand, you can leave it out entirely or substitute it with an equal amount of additional water or white wine.

    3. How can I make this dish vegetarian?

    Simply omit the chicken and add your favorite vegetables like sliced mushrooms, bell peppers, or broccoli. You can also use a vegetarian dashi for added umami flavor.

    4. What other toppings can I add to Oyako Donburi?

    For an extra flavor boost, consider adding a sprinkle of toasted sesame seeds, a drizzle of sriracha, or a dollop of Kewpie mayonnaise once served.

    5. Can I store leftover Oyako Donburi?