Chicken and Egg on Rice (Oyakodon)

One of Japan's favorite donburi! Use a small frying pan to make one serving at a time.

Chicken and Egg on Rice (Oyakodon)
Photographed by Takeshi Noguchi

Recipe by
Masako Kono




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 4 eggs

    Preferably small. Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • 1/2 chicken breast (large) (150 g)
  • 1/2 onion (100 g)
  • 150 ml dashi
  • 400 g cooked rice (hot)
  • Scallion (chopped), as needed
  • 1 tbsp sugar
  • 1 tbsp sake
  • 1 tbsp mirin
  • 2 tbsp soy sauce



Place the chicken skin side down. Lightly pound the entire surface with the blade of your knife to tenderize the meat.


Slice diagonally into 2 cm strips and then into 2 cm cubes.


Cut the onion along the grain into 5mm slices.


Make one serving at a time. In a small frying pan, add 1/2 the dashi, 1/2 tbsp each of sugar, sake, and mirin, and 1tbsp of soy sauce. Place over medium heat and bring to a gentle boil. Add half of the chicken and onions and simmer over medium-low heat for 2-3 minutes.


Crack two eggs in a bowl and beat lightly.


Don't overbeat the eggs. The egg white and yolk do not have to be fully combined.


Pour in the egg white in a circular motion, and after 2-3 seconds, the yolk.


Lightly shake the frying pan over heat until the eggs are cooked the way you like. Place the rice in the large donburi rice bowls, top with the chicken and egg and sprinkle with scallion. Repeat the process to make another bowl.


How to beat the eggs: Lightly break up 1 egg white as if separating into 3-4 parts. Since the egg white takes more time to harden than the egg yolk, breaking up the egg white and adding it to the mixture before the egg yolk ensures that you end up with an evenly soft and fluffy texture. The egg yolk on top of the white is also visually attractive. As residual heat may have an undesirable effect, turn off the heat shortly before the eggs are done.