A straightforward base recipe using chicken thighs, sliced onion, and a simple 1:1 mix of dashi and water. The egg is added in two steps to get both set and slightly runny layers.
What is oyakodon?
The word “oyakodon” combines “oya” (parent), “ko” (child), and “donburi” (rice bowl). It is a classic Japanese dish made with chicken and egg simmered together in a light broth and served over hot rice.
Unlike many restaurant-style dishes, oyakodon is closely linked to everyday cooking. It appears in family kitchens, small lunch spots near train stations, and casual diners where people stop by for something filling but not heavy.
A basic version uses just a handful of ingredients: chicken thighs, onion, egg, rice, and a broth made with dashi, soy sauce, mirin, and sugar. From there, every household tends to adjust sweetness, saltiness, and texture according to habit.
On this site we are not trying to define the “most authentic” version. Instead, we document how real people cook it at home: different broths, timings, and small tricks that make the dish feel personal.
Note: This site is a personal publication and is not affiliated with any restaurant, product brand, or cooking school.
Featured oyakodon recipes
These are documented home variations, tested in a small kitchen with standard equipment. Ingredient lists and step-by-step instructions live on separate recipe pages.
Weeknight “pantry” oyakodon
Built for evenings when you are tired and the fridge is half empty. Uses stock powder, frozen rice, and pre-cut chicken if available. Focuses on minimizing chopping and washing up.
Brothy, almost-soup oyakodon
A variation that leans toward soup: extra broth, more onions, and a thinner egg layer. Good for cold evenings or when you want something closer to a light stew served over rice.
Recipe pages are written in long form with notes about substitutions, timing, and storage.
At the moment only the classic recipe is fully documented.
Kitchen notes & small stories
Not every cooking session turns into a formal recipe. Sometimes it is just a small observation, a failed experiment, or a note about how a dish behaves with different rice or eggs.
On choosing rice for oyakodon
You can technically serve oyakodon over almost any cooked white rice, but short-grain Japanese rice absorbs the broth differently. This note compares basic supermarket sushi rice with more premium varieties and explains how to adjust water ratios without a rice cooker.
When the egg turns into an omelet
It is easy to overcook the egg and end up with something closer to a flat omelet sitting on top of the rice. This short piece lists common mistakes and simple signals for when to turn off the heat before the texture goes too far.
Cooking for one without wasting broth
Most recipes are written for two people, but a lot of everyday cooking happens for one. Here we track how long basic broth keeps in the fridge, how to store leftover cooked chicken, and how to scale down without stretching the flavor too thin.
Why this site has no video
Many food sites lean heavily on video and social media feeds. Oyakodon.net intentionally keeps things quiet and text-based. This note explains why the focus is on written instructions, still photos, and simple layouts that work even on slow connections.
Oyakodon & donburi video sessions
Sometimes it is easier to understand a dish by watching someone else cook it. These public videos show different approaches to oyakodon and related rice bowl dishes.
It is known as the best Oyakodon in Tokyo. 100 orders in 3 hours.
A look inside a busy Tokyo restaurant during the lunch rush, where a classic oyakodon is prepared and served at high speed. Good for observing portion size, plating and the general flow of service.
Video hosted on YouTube. Playing it will connect your browser to YouTube’s servers.
Oyakodon Recipe (Chicken and Egg Bowl Topped with Extra Egg Yolk)
A step-by-step home kitchen recipe with a calm pace and clear visuals. Shows ingredient prep, simmering the broth and layering the egg, with an extra yolk on top for a richer finish.
A good reference for timing and the texture of the egg layer in a typical home kitchen.
The Most Giant Pork Cutlet Bowl in Japan – Katsu Don
Not oyakodon but a related donburi: a huge pork cutlet bowl (katsudon). Useful for seeing how rice bowls scale up in size, how cutlets are fried and how sauce is poured and absorbed by the rice.
Shows a more extreme, restaurant-scale donburi while keeping the same basic rice bowl logic.
Perfect Oyakodon Recipe (The Ultimate Japanese Chicken & Egg Rice Bowl)
A technique-driven take on oyakodon that focuses on broth balance, control of heat and the contrast between set and slightly runny egg. Helpful if you want to fine-tune your own version after trying the basic recipe.
Also useful just as background video while you cook along in your own kitchen.
A small visual notebook
Informal photos from regular kitchens: nothing staged, no studio lighting. Just quick shots taken before the food disappears.
Frequently asked questions
A few recurring questions that arrive by email. No marketing, no sponsored recipes – just practical answers.
Do you publish nutrition or calorie information?
Not at the moment. This project focuses on method, texture and flavor rather than nutritional breakdowns. If you need detailed dietary information, please use dedicated tools or consult a professional.
Can I adapt these recipes for vegetarian or vegan cooking?
Most oyakodon recipes rely on chicken and dashi made with fish-based stock. However, some readers adapt the method with plant-based broth and tofu. When such variations are thoroughly tested, they are labeled clearly on the recipe page.
Is this site affiliated with any restaurant or brand?
No. Oyakodon.net is a personal, non-commercial publication. References to specific products or equipment are based on everyday use, not sponsorship.
Can I reuse text or photos from this site?
Short quotations with a clear link back to this site are welcome. For any commercial use, please send an email to discuss details before publishing.
About this site
Oyakodon.net is maintained as a quiet side project by a home cook who enjoys tracking small changes in recipes over time.
The idea for this site came from handwritten notes taped to the side of a refrigerator. Over years, the “standard” oyakodon recipe kept shifting slightly: more onion here, a different brand of soy sauce there, one extra minute on lower heat.
Instead of trying to freeze a single perfect version, this site collects those variations and the stories around them. If you experiment with your own bowl and want to share what you changed, you can always write to the address above.
Imprint & contact
This website is an independent, non-commercial publication. All opinions expressed here are personal and not connected to any employer or external organization.
Primary contact: hello@oyakodon.net
Location: maintained from a private kitchen within the European Union.
For information on data protection and legal details, please see Privacy & Imprint.
Glossary & external references
Short explanations of terms used on this site and a few external links for further reading.
- Dashi
- A light Japanese stock often made from kombu (kelp) and katsuobushi (dried bonito flakes). It forms the base of many soups and sauces.
- Donburi
- A category of dishes consisting of various toppings served over a bowl of rice.
- Mirin
- A slightly sweet rice seasoning wine commonly used to round out the flavor of sauces.
- Further reading
- For general background on donburi and Japanese home cooking, see major encyclopedias or well-known cooking references. This site focuses on practical home use rather than history.