Japanese Oyakodon

Oyakodon is a traditional Japanese dish that can be found in many Japanese restaurants around the world. It’s a simple yet delicious stew made with chicken and eggs, which is cooked in a sweet and savory sauce. It’s a great dish for a weeknight meal, as it’s quick and easy to prepare.

This beloved dish is believed to have been created in the late 1800s by a restaurant in Tokyo. The dish’s name, Oyakodon, literally translates to “Parent and Child Rice Bowl”, and is widely said to reflect the chicken and egg as a metaphor for parent and child.


– 2-3 cups cooked, warm Japanese short grain rice
– 1/4 cup Dashi
– 5 tablespoons soy sauce
– 1 tablespoon sugar
– 2 tablespoons sake
– 2 dashes of Japanese Seven Spice (Shichimi Togarashi)
– 200g chicken thigh, cut into bite sized pieces
– 2 eggs, lightly beaten
– thinly sliced green onion, to top
– toasted sesame seeds, to top


1. In a shallow pot or skillet, heat the dashi and soy sauce over medium-high heat. Once boiling, stir in the sugar, sake, and Japanese Seven Spice.

2. Add the chicken to the pot and stir to coat evenly with the sauce. Once the chicken is sealed and cooked through, reduce the heat and add in the beaten eggs. Gently stir until the eggs cook and form a silky texture.

3. Pour the Oyakodon over a bed of warm cooked rice, top with sliced green onion and sesame seeds, and enjoy!