Oyakodon (Chicken and Egg rice bowl)

September 21, 2018

Featured in our egg feature in this newsletter, this is one of Japan’s greatest comfort foods, much loved by children and adults alike. The name literally translates as ‘parent and child bowl’, due to the chicken and eggs being used in the same dish. It is quick and easy, perfect for lunch or a light supper, and is a really authentic taste of Japan.


1Place the dashi stock, soy sauce and mirin in a saucepan and bring to the boil.

2Add the chicken and reduce the heat to low, simmer for a couple of minutes.

3Add the spring onions and simmer for a little longer, making sure the chicken is cooked through.

4Remove the pan from the heat and pour in the eggs, without stirring.

5Now cover the pan and leave for a minute or two to cook the eggs.

6Put rice into deep bowls, then ladle over the chicken, eggs and sauce.

7Sprinkle with the seaweed flakes and serve piping hot.


1 cup dashi or chicken stock

1tbs soy sauce

3tbs Mirin

200gr skinless, boneless chicken thigh, cut into thin strips

1 bunch spring onions, chopped

4 eggs, lightly beaten

Seaweed flakes, available from our online shop (Salade de la mer)