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Oyako Don

A community recipe by

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A quintessential Japanese classic that literally translates to "chicken and egg". Super easy to make and delicious to taste!


Serves: 2

  • 250 grams chicken thigh fillets
  • 1 onion
  • 150 millilitres dashi stock
  • 1 heaped tablespoon sake
  • 1 heaped tablespoon mirin
  • 1 heaped tablespoon soy sauce
  • 2 eggs
  • 400 grams rice
  • 1 sprig fresh coriander


Oyako Don is a community recipe submitted by michelletang and has not been tested by so we are not able to answer questions regarding this recipe.

  1. Cut chicken into small bite-sized pieces to your liking. I recommend using thigh over breast for more tenderness.

  2. Slice onions finely.

  3. Prepare dashi stock. Mix with the soy sauce, mirin and sake in a separate bowl.

  4. Heat pan on medium heat. Once hot, add a dollop of oil and the onions. Follow shortly with the chicken pieces. After a minute of searing add the stock and let it simmer for 10-12 minutes until the chicken is cooked through.

  5. In the last minute of cooking, beat two eggs in a separate bowl. Pour on top of the chicken and onion mixture in the pan and turn off the heat after a minute on low simmer.

  6. Serve on top of a bowl of white rice and garnish with the chopped spring onions, coriander or seaweed. Serve while warm.

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