Oyako Don 親子丼

Ingredients

• 710 ml (3 cups)cooked rice
• 250 gchicken thigh fillets
• ½onion
• 3 largeeggs
• 180 ml (¾ cup)dashi stock
• 30 ml (2 tbsp)mirin
• 15 ml (1 tbsp)sugar
• 15 ml (1 tbsp)usukuchi soy sauce
• Optional, to tastespring onions, chopped

Instructions

1. 1

   Mix the seasonings

   Combine the dashi, mirin, sugar and usukuchi soy sauce. The mixture makes about 240 ml (1 cup); set it aside.

2. 2

   Slice the onion

   Cut the onion lengthways, then slice it into wedges.

3. 3

   Cut the chicken

   Cut the chicken thigh fillets into small pieces so they cook through quickly.

4. 4

   Heat the pan

   Set a small frying pan over medium heat and pour in 120 ml (½ cup) of the seasoning mixture.

5. 5

   Cook chicken and onion

   Bring the seasoning to a simmer, then add half the onion and half the chicken. If cooking both servings in one pan, add all the onion and chicken.

6. 6

   Beat the eggs

   While the chicken and onion cook, crack the three eggs into a small bowl and stir to beat them.

7. 7

   Add the eggs

   After the chicken and onion have cooked for about 5 minutes over medium heat and the liquid has reduced by about half, pour half the beaten eggs over them. Sprinkle with chopped spring onions, if using.

8. 8

   Cover and rest

   Put a lid on the pan, turn off the heat and let the residual heat cook the egg.

9. 9

   Serve over rice

   Put 360 ml (1½ cups) of rice into a donburi bowl. Slide the cooked chicken and egg mixture from the pan over the rice.

What is oyako don?

Oyako don, short for oyakodon, is a Japanese donburi: a bowl of rice topped with a cooked mixture of chicken and egg. Its name means “parent and child”, referring to the chicken and egg served together.

This version cooks the chicken and onion in dashi, mirin, sugar and soy sauce, then finishes them with softly set egg. The rice catches the savoury-sweet cooking liquid.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 36g protein, 83g carbs, 27g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs provide much of the protein. Chicken thigh and egg also contribute fat, and the seasoning adds some sodium. For a more balanced plate, serve with a side of vegetables such as steamed greens.

The dashi seasoning

Dashi: this stock gives the sauce its savoury base. Combine it with the mirin, sugar and usukuchi soy sauce before heating so the seasoning is ready to pour into the pan.

Usukuchi soy sauce: this is a light-coloured Japanese soy sauce, not necessarily a low-salt one. It seasons the dish while keeping the sauce relatively pale.

Cutting the chicken and onion

Chicken: cut the thigh into small, even pieces so they cook through in the short simmer. Thigh meat suits this dish because it stays tender as it cooks in the sauce.

Onion: cut it lengthways and then into wedges. The wedges soften in the simmering liquid and add a gentle sweetness.

Cooking in batches

One serving at a time: the method uses half the sauce, onion and chicken for each panful. This makes it easier to distribute the topping over two bowls.

One larger pan: the recipe also allows all the chicken and onion to be cooked together for two servings. Keep an eye on the simmer and make sure the chicken is cooked through.

Setting the egg

Reduce the sauce: simmer the chicken and onion for about 5 minutes, until the liquid has reduced to about half. This concentrates the seasoning before the egg goes in.

Residual heat: once the egg is added, cover the pan and switch off the heat. The covered pan gently finishes cooking the egg without continuing to simmer the topping.

Choosing the rice

Rice: serve the topping over cooked rice in a donburi bowl, or another deep bowl. Warm rice works well because it is ready to absorb the sauce as soon as the topping is added.

Serving: use 360 ml (1½ cups) of rice per bowl, then slide the chicken, onion and egg mixture over it. Add chopped spring onions if you like.

Recipe notes & tips

• Cut the chicken into evenly sized small pieces so they cook at a similar rate.
• Bring the seasoning to a simmer before adding the chicken and onion.
• Use a small frying pan for each serving if you want to follow the batch method closely.
• Keep the pan covered after turning off the heat so the egg can finish cooking gently.
• Have the rice ready before sliding the topping out of the pan.

Variations

• Add spring onions: scatter chopped spring onions over the egg and chicken before covering the pan.
• Use a different onion cut: slice the onion into slim wedges if you prefer smaller pieces in the topping.
• Try chicken breast: cut it into small pieces and take care not to overcook it.
• Adjust the sweetness: use less sugar for a less sweet seasoning.
• Make individual bowls: cook each serving separately with half the chicken, onion, sauce and beaten egg.

Common mistakes to avoid

• Large chicken pieces: they may not cook through quickly; cut them into small, even pieces.
• Skipping the simmer: add the chicken and onion once the seasoning is simmering so they cook in the hot liquid.
• Adding the egg too early: wait until the chicken and onion have cooked for about 5 minutes and the liquid has reduced by about half.
• Leaving the heat on: switch it off after covering the pan so the egg finishes in the residual heat.
• Forgetting the rice: have the cooked rice ready before the topping is done so you can serve it straight away.

How to store

Refrigerate leftover chicken and egg topping in a covered container and eat within 2 days. Reheat until piping hot, adding a splash of water if the sauce has thickened; store rice separately where possible.

Frequently asked questions