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1 spring onion, thinly sliced Dried shrimp paste
1/4 onion, thinly sliced English muffin
1 chili, thinly sliced Short-grain white rice
2 chicken thighs, cut into small pieces Lean beef
2 eggs, stir a little

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Oyakodon is a popular Japanese one-bowl meal that consists of chicken and egg simmered together in a savory broth and served over a bowl of steamed rice. The name “oyakodon” literally means “parent and child bowl,” symbolizing the use of both chicken and egg in the dish. It’s a comforting and delicious meal that’s quick and easy to make. Here’s how to prepare oyakodon:


  • Chicken: You can use boneless, skinless chicken thighs or chicken breast, cut into bite-sized pieces.
  • Onion: Thinly sliced onion adds sweetness and flavor to the dish.
  • Eggs: Beaten eggs are used to create a creamy and custardy texture.
  • Dashi Stock: Dashi is a Japanese stock made from ingredients like dried bonito flakes and kombu seaweed. You can make dashi from scratch or use dashi powder or granules, which are readily available in Japanese grocery stores.
  • Soy Sauce: Adds saltiness and umami to the broth.
  • Mirin: A sweet rice wine that provides sweetness and depth of flavor.
  • Sugar: A small amount of sugar balances the flavors in the sauce.
  • Sake (optional): Japanese rice wine enhances the overall taste of the dish.
  • Steamed Rice: Oyakodon is traditionally served over a bowl of freshly steamed white rice.


Here’s how to make oyakodon:

  1. In a pan or skillet, combine dashi stock, soy sauce, mirin, sugar, and sake (if using). Bring the mixture to a simmer over medium heat.
  2. Add the thinly sliced onions to the simmering broth and cook for a few minutes until they become soft and translucent.
  3. Add the bite-sized chicken pieces to the pan, distributing them evenly. Simmer for about 5-7 minutes until the chicken is cooked through.
  4. While the chicken is cooking, beat the eggs in a separate bowl.
  5. Once the chicken is cooked, pour the beaten eggs evenly over the chicken and broth in the pan.
  6. Cover the pan with a lid and reduce the heat to low. Allow the eggs to cook gently in the steam from the broth for 1-2 minutes or until they are just set. The eggs should be slightly runny and custardy.
  7. Remove the pan from the heat.
  8. Serve oyakodon hot over bowls of steamed rice.
  9. Garnish with chopped green onions or thinly sliced nori (seaweed) if desired.

Oyakodon is a comforting and satisfying meal with its delicate balance of savory and sweet flavors. It’s a popular choice for a quick and easy weeknight dinner in Japan, and its simplicity makes it a favorite among both home cooks and diners in Japanese restaurants around the world.




- 200 ml of water
- 2 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 tbsp sweet soy sauce
- 1/4 tsp stock powder


How to make:

Combine all sauce ingredients into Teflon and stir until sugar is dissolved. Add onions and chilies, cook for 2 minutes.


Enter the chicken, let stand for 2-3 minutes. Turn it over and let it rest for another 2-3 minutes.


Slowly pour in the eggs evenly, sprinkle with scallions, cover for 30-60 seconds until the eggs are cooked.


Serve over rice.


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