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“Oyako Don” : Japanese Chicken & Egg on Rice



Do you feel like something tasty but lazy tonight?


Give my recipe for ‘Oyako Don‘ from my book Sachie’s Kitchen a go. It’s Donburi-style meaning “one bowl serving” – you just need a pot to cook this dish, and one bowl “Donburi” to serve – now that’s easy! Oh and if you’re wondering what the “oyako” means; in Japanese “Oya” means parent, and “Ko” means child and hence the name for this chicken and egg dish!


Serves: 1
Preparation Time: 5 minutes
Cooking Time: 8 minutes


1 bowl of cooked rice
1/4 onion, sliced
1/2 chicken thigh, cut into small pieces

100ml water
1/2 tsp Dashi Powder
1 tsp Soy Sauce
1/2 tsp Mirin
1/2 tsp Cooking Sake
1 egg, lightly beaten
Spring onion, chopped


Shredded Nori (seaweed)



  1. Add water, dashi, soy sauce, mirin and cooking sake into a small saucepan and bring to the boil. Reduce heat to medium, add onion and chicken and cook for couple of minutes or until chicken is cooked through.
  2. Put cooked rice in a serving bowl and set aside.
  3. When the chicken is cooked, bring the heat to high. Pour the lightly beaten egg and add the spring onion to the pot, cover with a lid and cook for 30sec. Turn off the heat and slide the chicken & egg on top of the rice.
  4. Garnish with shredded nori before you serve.
  5. Enjoy!





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