Oyakodon (Chicken and Egg Donburi)

Oyakodon is a type of donburi, or rice bowl, popular in both restaurants and home kitchens throughout Japan. Oyakodon translates to “parent” and “child” in Japanese, a reference to the chicken and its egg. The ingredients in this dish are simmered in broth and then served over rice with scallions and togarashi to garnish. Oyakodon is warm, comforting and a great meal any time of day. 

Oyakodon (Chicken and Egg Donburi)

  • Servings: 2
  • Difficulty: 2 hours and 45 minutes
  • Print


  • ⅔ cup dashi or water
  • 1 tbsp soy sauce
  • 2 tbsp sake
  • 1 tbsp mirin 
  • ½ tsp granulated sugar
  • 12 oz boneless, skinless chicken thighs, thinly sliced 
  • 1 small onion, halved and thinly sliced
  • 2 scallions, thinly sliced, greens separated from whites 
  • 1 cup rice
  • 2 large eggs
  • ½ tsp togarashi


1) In a Suvie pan, whisk together dashi, soy sauce, sake, mirin, and granulated sugar until sugar dissolves. 

2) Add the chicken and onions to the dashi mixture and insert pan into the top left zone of your Suvie. Place rice in a starch pan and insert into your Suvie. Fill reservoir, input settings, and cook now or schedule. 

My Cook > Slow Cook Settings

High, 1 hour

Starch: 16 minutes 

3) Whisk the eggs together in a 2-cup measuring cup with ¼ tsp salt.

Ten minutes before the chicken is done cooking, remove pan from Suvie and slowly pour in egg in an even layer over the top of the chicken and sprinkle with scallion whites. Return pan to Suvie. 

4) After the cook, divide rice between bowls. If desired, broil egg for 5 minutes to desired doneness. Top rice with chicken and egg mixture. Garnish with scallion greens and togarashi. 


Nutritional Information per serving (2 servings per recipe): Calories 690, Total Fat 13g, Total Carbohydrates 120g, Total Sodium 790mg, Total Protein 51g

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments