Which came first, the chicken or the egg? In the rice bowl known as oyakodon, they settle the argument by showing up together - a point neatly captured in its name, Parent-and-Child Bowl.
One of Japan’s most beloved comfort food classics, oyakodon appears on restaurant lunch menus, in student cafeterias and at home on evenings when dinner needs to be both swift and substantial.
Oyakodon: A Name That Tells the Story
Written as 親子丼, the name can be broken down simply: oya - parent; ko - child; don - bowl.
Chicken pieces and egg are simmered together until the meat is tender but before the egg sets completely. The mixture is then poured over a bowl of rice so that the sauce seeps into every grain.
The naming of the dish extends beyond poultry. In Japan, salmon paired with salmon roe over rice - another parent-and-child combination - is also called oyakodon.
At some restaurants, duck replaces the chicken, creating a richer, gamier version. In parts of Kansai, this is affectionately called itoko-don - cousin bowl - acknowledging that duck and chicken egg are related. Sort of.
In contrast, there is tanindon - literally 'stranger bowl'. Instead of chicken and egg, tanindon might, for example, pair beef with egg. The cow and the egg have no familial tie so they are, in culinary terms, outsiders to each other.
Oyakodon Across Japan
Like many dishes in Japan, oyakodon shifts depending on geography.
The seasoning of the dish differs between the Kanto and Kansai regions. In the east of the country, mirin and soy sauce are used generously for oyakodon, resulting in a stronger sweet-salty taste.
In contrast, Kansai-style oyakodon tends to emphasize the dashi, with a lighter overall seasoning. Green onions are also commonly used in the dish, their sweetness drawn out through simmering.
Meanwhile, Nagoya takes oyakodon to another level with the use of Nagoya Cochin chicken, a local specialty celebrated for its firm, tasty meat and richly flavored eggs.
Down to the south in Miyazaki prefecture, the oyakodon is not only more soup-like but also comes with more ingredients. Apart from the usual chicken and onions, there are dried shiitake mushrooms, carrots and daikon, which are finished with beaten egg and poured over rice.
Egg Rice Bowl Perfection: What Makes Great Oyakodon
At first glance, oyakodon appears almost too simple. Chicken and egg over rice - how complicated could it be?
In truth, the difference between an average bowl and an excellent one lies in three details: the egg technique and timing, the preparation of the chicken and the quality of the dashi.
The Egg: Set But Still Runny
The soul of an egg rice bowl is texture: keep in mind that egg whites and egg yolk coagulate at different temperatures.
Also, remember not to over-beat the eggs. Crack the eggs into a bowl and whisk lightly with chopsticks. Break up the thick strands of egg whites but do not fully combine them. The yolk should streak through the whites in a marbled pattern.
Drizzle the egg into the pan in two stages. First, add about two-thirds to the simmering sauce. Let the whites begin to set - about 30 seconds. Then pour in the rest, richer in yolk, and cook briefly. The goal is eggs that are set but still runny.
If you're concerned about food safety, cook the eggs slightly longer.
The Chicken: The Sogigiri Cutting Technique
Chicken thighs have more flavor, which is why oyakodon recipes recommend thighs over breasts.
It's worth putting effort into the knife work. First, cut the chicken lengthwise along the grain into strips. Then slice the chicken strips against the grain on the bias - a method known as sogigiri.
This increases surface area for faster cooking and better absorption of the broth. Aim for about 10g per piece. Too small and they overcook. Too large and the flavor will not penetrate.
Massage salt into the chicken to draw the umami out. Add a splash of sake and let it rest in the refrigerator for 30 minutes to 1 hour - this removes odors from the meat and tenderizes it.
Dashi: The Japanese Soup Stock Foundation
As with many Japanese dishes, oyakodon is built on dashi.
If you have the time, make this Japanese soup stock from scratch with kombu and bonito flakes for extra depth.
But if time is short, a dashi packet is an excellent shortcut.
Without dashi, you have chicken and egg. With it, you have Japanese chicken and egg rice.
Oyakodon Recipe
Below is an oyakodon recipe that incorporates professional techniques for a creamy, silky finish.
Ingredients (Serves 2)
200g chicken (preferably thigh meat)
1/2 onion
3 eggs
A pinch of salt
2 tsp sake
Potato starch (as needed)
Cooked Japanese rice (2 servings)
Mitsuba, roughly chopped (optional)
Shredded nori (optional)
Shichimi togarashi (optional)
A (seasoning):
3 tbsp soy sauce
3 tbsp mirin
Slightly less than 1 tbsp sugar
100 ml dashi
B:
2 tsp potato starch
2 tbsp water
Step 1: Prep the Ingredients
Slice the onion thinly.
Prep the chicken using the sogigiri cutting technique: divide lengthwise along the grain, then slice on the bias against the grain into bite-sized pieces.
A recommended extra step: sprinkle salt over the chicken and gently massage it in. Then add sake and let it rest in the refrigerator for 30 minutes to 1 hour.
Lightly coat the pieces with potato starch.
Crack the eggs into a bowl and whisk about 10 times. Do not over-beat the eggs; keep the whites and yolks fairly distinct.
Step 2: Build the Broth
In a donburi pan or small skillet, add A and the sliced onions.
Bring to a boil, then add the chicken. Lower the heat; simmer gently. When the chicken is almost cooked through, turn the heat off and stir B in.
Turn the heat back on and stir until the sauce thickens slightly.
Step 3: Add the Eggs in 2 Stages
Lower to medium-low heat.
Pour in about two-thirds of the beaten egg. Lightly stir with chopsticks and cook for about 30 seconds.
Add the remaining egg and cook for another 30 seconds. The egg should be set but still soft and slightly runny.
Add the mitsuba if using, then cover for 1 minute. This allows the egg to absorb more of the broth so the rice won't become soggy when you put everything together.
Step 4: Assemble
Spoon or pour the egg-and-chicken mixture over steamed rice in a donburi bowl. (If you don't have one, a large bowl will do.)
For more heat, sprinkle shichimi togarashi and garnish with shredded nori if using.
Serve immediately.
A Bowl That Feels Like Home
Oyakodon requires just one pan and one bowl. No oil. No elaborate plating. Just chicken and onions simmered together, eggs drizzled in and everything poured over a bowl of rice.
It can be prepared in under 30 minutes and wolfed down in five. For students and busy families, it's a survival dish. For chefs, it's a study in restraint: how little can you do while still achieving depth of flavor?
The brilliance lies in the balance: chicken kept tender and the egg just soft enough to flow about it but also to nestle close like a child seeking its parent.
By Janice Tay