Oyako Donburi Recipe

Oyako Donburi


  • Chicken Breast (I used a couple of small ones)
  • 2 Eggs
  • 1 Large Onion
  • 1 1/2 Cup of Dashi (I dissolved small 10g bag in hot water)
  • 1 1/2 TBSP Mirin
  • 1 TBSP Sugar
  • 2 1/2 TBSP Soy Sauce (I used light)
  • Some Green Onion for garnish
  • 2 Cups Japanese short grain rice

How to make Oyako Donburi

I've tried several different recipes for Oyakodon, and this is my hack done to my personal taste. I believe when they do this dish in Japan, they actually use a specific pan for it. I've just used a regular frying pan for mine.

The first time I did this I pre-prepared all of my ingredients, but there really is enough time to chop and mix as you go with this one.

Serves 3

  1. Slice up your onion - I like a varying degree of thickness in mine.
  2. Get them going in your pan on a light to medium heat. Those onions are going to be there for a while so make sure they're not burning.
  3. Slice your chicken into strips and place on top of the onions. Those onions are roasting slowly and should eventually caramelise. Don't stir anything - just let it be.
  4. In the meantime mix your wet ingredients together (mirin, sugar, soy sauce and dashi). Add that to the pan, and hopefully it covers the chicken. We don't want to give anyone food poisoning!
  5. Let everything simmer (still no stirring) and wait for the mixture to reduce and let the chicken cook.
  6. Once the broth has reduced by at least half, lightly beat your eggs together (doesn't have to be completely mixed) and add to the pan.
  7. Once your egg has set, stick some rice in the bottom of your don (bowl), and serve your oyako on top - preferably in one piece.

I love this dish almost as much as Gyudon - especially the yummy layer of caramelised onions between the rice and the protein!

  • KamanKaman
    KamanKaman says

    Have you ever had the really runny kind of oyako don? Absolutely deeelicious!

  • Larph
    Larph says

    Heh, that's what I was going for unfortunately I didn't anticipate how much of the broth the eggs would suck up once they were in the pan. :D

  • pyquila
    pyquila says

    looks great =) Going to try is asap.

  • Danika
    Danika says

    Must see if I can find myself some dashi!

  • KamanKaman
    KamanKaman says

    still looks amazing! ;)

  • Larph
    Larph says

    cheers! @ danika: i'm not sure if it is completely necesary, but it's in so many japanese recipes it's worth picking some up. I usually get the sachets of powder but lots of people make the authentic stock with anchovies I think.

  • schmoniko
    schmoniko says

    It is on the stove right now... smells so good,... reducing broth right now,.. but no too much, right? for a nice, saucy Oyakodon!

  • schmoniko
    schmoniko says

    yummmmy! thanks for the yummy recipe!

  • Larph
    Larph says

    @schmoniko - pleasure!

  • Aquaria
    Aquaria says

    You make the stock with konbu and bonito, and it takes no time at all: Take one 4 inch square konbu seaweed, wipe off, then cut into strips. Put in a pan with 2 cups water and soak for 20 minutes, then boil. Add a cup of bonito. let simmer 5 minutes. Strain off the liquid for your main use. This is "first" dashi. Don't toss the konbu & bonito! Return them to the pan again, put in two cups of water, and simmer for 5 minutes to make "second" dashi. I would use second dashi for dishes where you want the dashi umami, but not for it to be overpowering. Maybe this is how you can make "runny" oyakodon?

  • tcottafish
    tcottafish says

    Made this tonight. It was great! I added a little more broth. I love the tip on the onion and letting everything set. Really great recipe!

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