Chicken and softly-set egg simmered in sweet dashi soy, slid over hot rice — the tender "parent-and-child" bowl.

Where does Oyakodon come from?

Oyakodon is a Japanese dish from Tokyo (Kanto), Japan.

Can Oyakodon be made vegan, gluten-free, or dairy-free?

Yes. This Oyakodon recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Oyakodon take to make?

About 22 minutes total (10 minutes prep, 12 minutes cooking), serving 2.

Oyakodon — a Tokyo (Kanto), Japan recipe

Name: Oyakodon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 10 oz chicken thigh, bite pieces; 4 eggs, lightly beaten; 2/3 cup dashi stock; 2 tbsp + 2 tbsp soy sauce + mirin; 1/2 onion, thinly sliced; 1 tsp sugar; 2 scallions; 2 bowls hot short-grain rice

Asia → 🇯🇵 Japan → Tokyo (Kanto)

Oyakodon

Japanese · easy · serves 2

prep 10 min · cook 12 min

~400 cal · 49g protein · 7g carbs · 19g fat (estimated, per serving)

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Chicken and soft egg over rice with scallions

🇯🇵 Tokyo (Kanto)

Oyakodon — literally "parent-and-child bowl," for the chicken and egg — is Tokyo’s ten-minute comfort food, sold at counters where the pan barely leaves the heat before the egg goes in. The secret is stopping while the egg still trembles.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 2 —

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10 oz chicken thigh, bite pieces

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4 eggs, lightly beaten

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2/3 cup dashi stock

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2 tbsp + 2 tbsp soy sauce + mirin

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1/2 onion, thinly sliced

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1 tsp sugar

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2 scallions

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2 bowls hot short-grain rice

Instructions

1

Simmer the dashi, soy, mirin, sugar, and onion in a small skillet 2 minutes.

2

Add the chicken (or tofu and shiitake) and simmer 5 minutes until just cooked.

3

Pour the beaten egg over in a swirl; do NOT stir. Cover 30–60 seconds until barely set — it should still wobble.

4

Slide the whole soft raft over a bowl of hot rice.

5

Scatter scallions and eat immediately, while the egg is silky.

Tokyo counter tradition.

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🌏 While it simmers — know your destination

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Tokyo (Kanto). Where the parent-and-child rice bowl was perfected.

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Japan. An archipelago obsessed with seasonality and craft.

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Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

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Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →