In Japan, *oyakodon* is a foolproof, one-pot comfort food that combines the best of a basic Japanese pantry and comes together in under an hour.

Oyakodon Recipe: How to Make an Egg and Chicken Rice Bowl

*Oyakodon* is a Japanese dish consisting of chicken, eggs, and veggies cooked together in a stock made from dashi, soy sauce, mirin, and [sake](https://www.masterclass.com/articles/sake-guide), served atop a portion of rice. The dish is a type of Japanese *donburi*, or rice bowl, like *gyudon* and [*katsudon*](https://www.masterclass.com/articles/katsudon-recipe), which was first popularized in Tokyo in the late nineteenth century. *Oyakodon* is known <a href='https://masterclass.com/articles/writing-101-what-is-a-colloquialism-learn-about-how-colloquialisms-are-used-in-literature-with-examples' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/writing-101-what-is-a-colloquialism-learn-about-how-colloquialisms-are-used-in-literature-with-examples","linkCopy":"colloquially","category":"automated-link"}' automatic='true'>colloquially</a> as the “parent-and-child” rice bowl since the dish features chicken and eggs cooked together in a sweet and savory broth.
This Japanese chicken and egg rice bowl is renowned for its delicious simplicity. Here are a few extra steps to refine the process:

1. __Use homemade dashi__. If you can, whip up a batch of homemade [dashi](https://www.masterclass.com/articles/dashi-explained) by simmering a sheet of kombu (dried kelp) in some water beforehand. It’s an extra step, but it allows another level of depth: If you want to imbue your *oyakodon* with an extra boost of [umami](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking) flavor, add dried [bonito flakes](https://www.masterclass.com/articles/bonito-flakes-explained) (*katsuobushi*) to make *awase* dashi, or *hoshi*-shiitake dashi, made by simmering dried [shiitake mushrooms](https://www.masterclass.com/articles/how-to-use-shiitake-mushrooms-in-your-everyday-cooking).
2. __Slice the chicken__. The beauty of *oyakodon* lies in how quickly it cooks. Slicing the chicken thighs into thinner cutlets will ensure a fast, thorough cook and results in meat that’s already in perfect bite-sized pieces.
3. __Personalize with garnishes__. *Oyakodon* is usually served over fresh, steamed rice and finished with an assortment of condiments, like *mitsuba*, a variant of Japanese parsley, or *shichimi togarashi*, a seven-spice seasoning that you can find in most Asian grocery stores.
In Japan, *oyakodon* is a foolproof, one-pot comfort food that combines the best of a basic Japanese pantry and comes together in under an hour.

Oyakodon is a Japanese dish consisting of chicken, eggs, and veggies cooked together in a stock made from dashi, soy sauce, mirin, and <a href='https://www.masterclass.com/articles/sake-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/sake-guide","linkCopy":"sake","category":null}'>sake</a>, served atop a portion of rice. The dish is a type of Japanese donburi, or rice bowl, like gyudon and <a href='https://www.masterclass.com/articles/katsudon-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/katsudon-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003ekatsudon\u003c/em\u003e","category":null}'>katsudon</a>, which was first popularized in Tokyo in the late nineteenth century. Oyakodon is known <a href='https://masterclass.com/articles/writing-101-what-is-a-colloquialism-learn-about-how-colloquialisms-are-used-in-literature-with-examples' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/writing-101-what-is-a-colloquialism-learn-about-how-colloquialisms-are-used-in-literature-with-examples","linkCopy":"colloquially","category":"automated-link"}' automatic='true'>colloquially</a> as the “parent-and-child” rice bowl since the dish features chicken and eggs cooked together in a sweet and savory broth.

What Is Oyakodon?

This Japanese chicken and egg rice bowl is renowned for its delicious simplicity. Here are a few extra steps to refine the process:<ol class="mc-m-4"><li class="mc-my-4"> 1. Use homemade dashi. If you can, whip up a batch of homemade <a href='https://www.masterclass.com/articles/dashi-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dashi-explained","linkCopy":"dashi","category":null}'>dashi</a> by simmering a sheet of kombu (dried kelp) in some water beforehand. It’s an extra step, but it allows another level of depth: If you want to imbue your oyakodon with an extra boost of <a href='https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking","linkCopy":"umami","category":null}'>umami</a> flavor, add dried <a href='https://www.masterclass.com/articles/bonito-flakes-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/bonito-flakes-explained","linkCopy":"bonito flakes","category":null}'>bonito flakes</a> (katsuobushi) to make awase dashi, or hoshi-shiitake dashi, made by simmering dried <a href='https://www.masterclass.com/articles/how-to-use-shiitake-mushrooms-in-your-everyday-cooking' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-use-shiitake-mushrooms-in-your-everyday-cooking","linkCopy":"shiitake mushrooms","category":null}'>shiitake mushrooms</a>. </li><li class="mc-my-4"> 2. Slice the chicken. The beauty of oyakodon lies in how quickly it cooks. Slicing the chicken thighs into thinner cutlets will ensure a fast, thorough cook and results in meat that’s already in perfect bite-sized pieces. </li><li class="mc-my-4"> 3. Personalize with garnishes. Oyakodon is usually served over fresh, steamed rice and finished with an assortment of condiments, like mitsuba, a variant of Japanese parsley, or shichimi togarashi, a seven-spice seasoning that you can find in most Asian grocery stores. </li></ol>

3 Tips for Making Oyakodon

Oyakodon Recipe

In Japan, oyakodon is a foolproof, one-pot comfort food that combines the best of a basic Japanese pantry and comes together in under an hour.

In Japan, oyakodon is a foolproof, one-pot comfort food that combines the best of a basic Japanese pantry and comes together in under an hour.
