Oyako donburi- Japanese Chicken and Egg Rice Bowl

Oyako donburi- Japanese Chicken and Egg Rice Bowl

Recipe Type: Main

Cuisine: Japanese

Serves: 4

Oyako-don literally means parent-and-child Donburi (chicken and the egg, get it?) or a Japanese rice bowl in which chicken, egg, green onions and other ingredients are simmered together and served on top of a big bowl of steaming hot rice.


  • 1/2 lb raw chicken cut from bone (1 large breast)
  • 5 eggs
  • flour
  • 1 cup  water
  • 3 dried mushrooms
  • 1/4 cup sugar
  • 1/3 cup Japanese-type soy sauce
  • 2 scallions, cut diagonally or one onion, sliced
  • 2 cup chopped fresh spinach


  1. Cut chicken into small pieces.
  2. Beat in a bowl the eggs.
  3. Dust chicken pieces with flour, dip in beaten egg (reserve extra), and fry on both sides in hot oil until brown.
  4. Combine in saucepan the water and mushrooms.
  5. Simmer 10 minutes, remove mushrooms, and cut fine.
  6. Drain any excess oil from skillet.
  7. Add to skillet the mushrooms and liquid, sugar and soy.
  8. Simmer 15 minutes. Add scallions.
  9. Simmer 10 more minutes. Add spinach.
  10. While spinach is still bright green, add reserved beaten eggs to skillet and cover. Cook briefly, just until set.
  11. Ladle over individual rice servings in bowls and top with chopped parsley.


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