How to Cook Oyakodon, Japanese Chicken and Egg Bowl

      Tonight, I cooked oyakodon (親子丼), Japanese chicken and egg bowl. Oyako (親子) means parents and children in Japanese. Don (丼) means Japanese rice bowl dish. Because chickens and eggs are parents and children, it's called oyakodon in Japan. Today, I'm going to share how to cook oyakodon with you. 

     Ideally, you should cook one serving of oyakodon in a shallow oyakodon pan at a time, but I'm too lazy to make one by one, so I usually cook all in a regular pan. ;)

Ingredients (3 Servings)
1 Onion (Sliced)
2 Tablespoons of Soy Sauce
2 Tablespoons of Mirin
1 Tablespoon of Sake
1 Tablespoon of Sugar
1 Teaspoon of Hondashi
100 ml (3.3 fl oz) of Water
1 lb of Chicken Thigh (Cut into Bite Sizes)
4 Eggs (Beaten)
2 Tablespoons of Chopped Green Onions (Optional)
Shichimi Pepper (Optional)


1. Put onion, soy sauce, mirin, sake, sugar, hondashi and water into a pan. Bring to a boil. Simmer it over high heat for 2 minutes.

2. Add Chicken. Cover the lid and simmer it for 4 minutes.

3. Pour 2/3 of eggs into it. Cover the lid and simmer it over low heat for 2 minutes. 

4. Add the rest of the eggs. Cover the lid and simmer it over high heat for 10 seconds. Ideally, eggs are not fully cooked. 

5. Serve steamed rice in a large bowl. 

Then, serve it over rice. Top it with green onion and sprinkle shichimi pepper over it. Enjoy! 

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