Oyakodon

(親子丼)

Oyakodon is a poetically named dish meaning father and child, referring to the fact that both the chicken and the egg are used in the dish. It consists of a bowl of white rice that is topped with chicken, eggs, and chopped scallions. The eggs are poured over the rice before they have completely cooked, and the cooked rice finishes the job and helps the eggs to solidify.

This simple dish is served in numerous Japanese eateries, such as soba restaurants. Oyakodon is especially popular at lunchtime, since it is easy and quick to prepare, which is a crucial fact for many Japanese businessmen. In addition to Japanese fast-food restaurants, oyakodon can also be bought from numerous street vendors.

It is recommended to eat it as the Japanese do, from the bottom up, so that there is always some of the topping covering the white rice.

Tokyo, Japan

Recipe variations

n/a
Simple Oyakodon
READY IN 20min
The following recipe gives simple directions on how to make a classic Japanese oyakodon, plus a few extra tips. For example, choosing chicken thighs will provide more flavor to the dish, although the breast will work just fine. To upgrade the dish one can add shiitake mushrooms, green beans or edamame, or use shredded nori algae for garnishing.
n/a
Basic Oyakodon with Homemade Dashi
READY IN 20min
Homemade dashi — fish stock used for numerous Japanese dishes — is the key ingredient for this oyakodon recipe, adapted from japanesecooking101.com. Luckily, both the dashi and the oyakodon are simple to make. The amounts in this recipe are adjusted to serve one person, but can easily be multiplied, in which case the oyakodon can be prepared in a single, large pan.
n/a
Tanindon
READY IN 20min
The word tanin means a stranger or an unrelated person in Japanese, so this version of oyakodon uses beef or pork instead of chicken. The recipe was adapted from Hirokoliston.com, and the preparation technique is almost identical to the one used for the oyakodon.
4.0
Salmon Oyakodon
READY IN 5min
This recipe changes the roles a little bit; instead of chicken eggs and meat, salmon roe and meat is used to create a tasty, seafood version of oyakodon. The recipe was adapted from goodfood.com.au, and suggest eating the fish raw — no cooking needed!

Oyakodon Authentic recipe

PREP 5min

COOK 15min

READY IN 20min

The following recipe gives simple directions on how to make a classic Japanese oyakodon, plus a few extra tips. For example, choosing chicken thighs will provide more flavor to the dish, although the breast will work just fine. To upgrade the dish one can add shiitake mushrooms, green beans or edamame, or use shredded nori algae for garnishing.

VIEW RECIPE

WHERE TO EAT The best Oyakodon in the world (according to food experts)

Lonely Planet and 15 other food critics.

"For generations people have been lining up outside this restaurant to try their signature dish oyakodon – a sweet-savoury mix of chicken, soy broth and egg, served over a bowl of rice. It also has recipes using minced chicken or duck and they're all delicious and filling."

Lonely Planet and 5 other food critics.

"It’s within easy walking distance of Kiyomizu-dera and Maruyama-kōen. Oyako-donburi (chicken and egg over rice; ¥980) is the speciality of the house."

Tokyo Story and 5 other food critics.

"Deeellliciousss!!! The gentle flavor of the egg runs through my mouth. Of course, the chicken is very tasty too! They take pride in using only high quality thigh and breast meats."

Fast Japan and 5 other food critics.

"It is a refined and authentic ryo-tei style restaurant famous among locals, that has affordable and delicious Oyakodon for 980 yen on the lunch menu and it can be eaten in an elegant and genuine atmosphere."

Time Out Tokyo and 4 other food critics.

"If you nonetheless prefer your meat grilled, boiled or fried, the options here range from standard skewers to mighty oyakodon bowls and hot pot dishes."

Wa-Oh! JAPAN and 2 other food critics.

"A highly recommended menu item to say the least is the “Kiwametsuki Oyakodon” 2,000JPY (tax excluded). The Hinai Jidori meat is tender yet firm when you bite into it, alongside the syrupy soft-boiled egg. By all means, please enjoy the fluffiness of the egg together with the delicious flavor of the Hinai chicken."

OpenRice and 1 other food critic.

"Chicken restaurant achieving 1 star in the Michelin Guide Tokyo. The most popular dish is the limited Tokujo Oyako-don (chicken & egg donburi), which is limited to only 20 meals every lunch."

Jessica Chambers

"Another enjoyable dish was the Oyako Don- you can supersize to an 'Extra Large Portion' which, to be honest, unless you can eat as an Olympic sport, share."