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Perhaps my favorite Japanese dish. It has a nice lite taste but also manages to feel like good old fashioned home cooking.

Oyakodon has a very funny/interesting translation. Donburi is basically a dish on top of a bowl of rice. Usually condensed to name+don. Oyako translates to...mother and child. Yes, the chicken and egg.

Servings 2


  • 3 Boneless skinless chicken thighs
  • 1/2 Onion
  • 4 Eggs
  • 4 or 5 Stalks of parsley (sometimes I use cilantro)
  • 2 Servings rice


  • 4 1/3 Tbs Dashi
  • 2 Tbs Sake
  • 2 Tbs Mirin
  • 2 1/2 Tbs Soy sauce
  • 2 Tbs Sugar


  1. Start rice in your rice cooker.
  2. Remove excess fat from the chicken and cut into very small bite size pieces. Peel the onion and slice thinly. Cut the parsley into 1 inch lengths. Beat the eggs in a bowl.
  3. Add sauce ingredients together and mix well.
  4. Split all the ingredients between two small frying pans (you can also pick up a special donburi pan called oyako-nabe). 
  5. Split sauce between the two pans and bring to a boil. 
  6. Reduce heat to just above medium. Split the chicken and onions between the two pans and cook until onions are just turning translucent.
  7. Reduce heat to just below medium. Split beaten eggs between two pans. (Japanese have a very unique way of cooking. They often don't stir but instead poke the food. Use a pair of chop sticks and poke and move the food around just enough to keep the food from sticking.) 
  8. 30 seconds before the eggs are cooked (They will look runny but this is actually due to the sauce. Don't overcook.) add the parsley. 
  9. Turn the heat off and spoon the rice into two bowls. Serve the donburi over both bowls. 
  10. Add a few sprigs of parsley and serve.