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15-Minute Oyakudon (Chicken and Egg Bowl)

Donburi, the Japanese food hero often affectionately called 'don', is a dish that's like a warm, comforting culinary embrace. It's about a big bowl of rice with tasty ingredients on top.

The toppings can include proteins such as chicken, pork, or seafood. They can also be combined with a mix of colorful vegetables. Additionally, they are all combined with a tasty sauce.

Donburi bowls are not just a food concept; they are a comfort food phenomenon in Japan. It's the kind of dish you'll find across the nation, from bustling cities to remote countryside areas. The reason is simple- donburi is satisfying, tasty and affordable meal that suits every occasion. It's a delightful package that combines familiar and exotic elements in one bowl.

But, hey, why settle for dining out when you can be the donburi maestro in your own kitchen? Preparing these dishes from scratch is a fun culinary adventure. It's a chance to explroe flavours, experiment with different ingredients, and share the joy of this Japanese comfort food with family and friends.

Oyakudon, meaning 'parent and child bowl', is the perfect harmony of chicken and eggs joining forces in a single bowl. Picture this: tender pieces of chicken simmering in a sauce that's savoury with just a hint of sweetness. To make it even better, pour beaten eggs over the chicken, creating a velvety, custardy layer. It's a flavour combination that's both classic and comforting.

We have an easy recipe that is sure to help you get your cravings fixed. Our recipe is a 15-minute wonder, perfect for meal prep.


(serves one)


150G skinless boneless chicken thighs, cut into small pieces

1/2 medium onion sliced

1/2 cup chicken stock or dashi

1 tbsp soy sauce, or more to taste

1 tbsp mirin

1 tsp sugar

2 large eggs

1 1/2 cup cooked rice to serve

Green onion, sesame oil and nori for garnish


  1. Combine chicken, soy sauce, mirin and sugar in a bowl and set aside for 5-10 minutes while preparing the other ingredients.

  2. To prepare the egg mixture, crack the eggs in a bowl and gently break the yolks using a pair of chopsticks. You want to make sure the eggs are lightly beaten with the egg whites still visible.

  3. In a small pan, bring dashi to a boil over medium heat. Add onion and cook until aromatic, about 1 minute. Add the chicken mixture and cook for about 1-2 minutes on each side.

  4. When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the edges are nearly set.

  5. Lightly scramble the eggs and cook for a few more seconds more until the eggs are still abit runny. The residual heat will continue to cook the eggs.

  6. Serve over a bowl of rice, garnish and enjoy!

If you're looking to expand your cooking skills further than just donburi bowls, we've got the perfect thing for you! Our Japanese Cuisine course features your favourites like Tsukemen, Japanese Curry and you will even get the chance to get your hands dirty and make your own handmade udon.


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