April 3, 2026 On February 9, 2026

Donburi, Chicken, and Egg (Oyakodon)

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Budobest

One of the simplest, fastest and most incredibly tasty Japanese dishes is Donburi, Chicken, and Egg (Oyakodon). . „DONBURI” means „BOL”, and „OYAKO” translates as „parent and child” (referring to chicken and egg). It is a comforting and flavorful dish, perfect for a quick meal.

Oyakodon (chicken and egg donbs) – The lightest and tastiest Japanese dish

Oyakodon is a classic Japanese dish, warm and comforting, combining tender chicken and creamy egg cooked in a sweet-salted sauce, served over steamed rice. It is quick to prepare and incredibly satisfying!

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Portions: 2

Ingrediente:

200g boneless and skinless chicken leg, cut into 2-3 cm pieces
1/2 medium onion, julienned (thin strips)
2 large eggs, beaten lightly (not whipped into foam, only mixed to combine the yolk with the white)
2 servings of Japanese rice (or any short/medium grain rice), previously cooked
Optional, for garnish: green onions cut into rounds, clouds strips (shifted seaweed sheet)

For Dashi sauce (basic mixture):

120 ml Dashi (Japanese fish soup) – It can be made from Dashi or Dashi Instant granules, according to the instructions on the package. If you don't have Dashi, you can use chicken soup or water.
2 tablespoons light soy sauce
2 tablespoons Mirin (Japanese sweet rice wine)
1 tablespoon sugar

How to prepare:

Step 1: Preparing the ingredients

Cut the chicken leg into pieces of the right size.
Cut the onion julienne.
Gently beat the eggs in a bowl.
In another bowl, mix the ingredients for the Dashi sauce: Dashi, soy sauce, mirin and sugar. Mix well until the sugar dissolves.

Step 2: Cooking the chicken and onion in the sauce

In a small pan (ideally one with a diameter of 18-20 cm, suitable for a portion), pour half of the Dashi sauce mixture.
Add half of the julienned onion and half of the chicken pieces to the pan.
Bring to a boil over medium heat, then reduce the heat and let it simmer for about 5-7 minutes, or until the chicken is cooked and the onion has softened.

Step 3: Adding Eggs and Serving

After the chicken is cooked, pour half of the eggs beaten evenly over the chicken and onion into the pan.
Cover the pan with a lid and let it cook on low heat for 1-2 minutes, or until the egg is almost set, but still a little soft and creamy in the center (style „runny”).
In a deep bowl, put a generous portion of steamed rice.
Carefully slide the contents of the pan directly over the rice.
Repeat steps 2 and 3 for the second portion.
Garnish with green onions cut into rounds and strips of clouds if you use.

How to serve:

Serve the oyakodon immediately while it is still hot and the eggs are creamy. It can be accompanied by a miso soup or Japanese pickles (tsukemono) for a full and authentic meal.

Enjoy your meal! I hope you enjoy this simple and delicious dish!

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