Absolutely! Here’s an informative, beautifully written article for the recipe Oyakodon (Japanese Chicken & Egg Rice Bowl):

Oyakodon (Japanese Chicken & Egg Rice Bowl): A Comforting Classic from Japan’s Kitchen

Simple, satisfying, and soul-warming — Oyakodon is the kind of dish that proves you don’t need fancy ingredients to create something truly special. A staple in Japanese home cooking, this humble rice bowl features tender chicken simmered with onions in a savory-sweet broth, then gently enveloped in soft, barely set eggs, and served over steaming white rice.

The name Oyakodon (親子丼) literally means “parent-and-child bowl,” a poetic nod to the use of both chicken (parent) and egg (child) in the same dish. It’s comforting, symbolic, and absolutely delicious.

🥢 What Is Oyakodon?

Oyakodon is a type of donburi (rice bowl) — a beloved category in Japanese cuisine where a flavorful topping is served over a bowl of rice. In the case of Oyakodon, it’s a mixture of simmered chicken, onion, and egg, seasoned with a delicate soy-based sauce.

What makes it unique is the cooking method: the ingredients are simmered together in the sauce, then poured directly over a bowl of rice while the egg is still soft and just cooked. The result is warm, fluffy, and full of umami.

🍱 Ingredients You’ll Need:

For 2 servings, here’s what you’ll need:

Main:

2 cups cooked Japanese short-grain rice (warm)
200g (7 oz) boneless, skinless chicken thighs (cut into bite-sized pieces)
2 large eggs
½ onion (thinly sliced)
Optional garnish: chopped scallions, mitsuba (Japanese parsley), or shredded nori

Sauce:

¾ cup dashi (Japanese soup stock)
2 tbsp soy sauce
1 tbsp mirin (sweet rice wine)
1 tbsp sake
1 tsp sugar

📝 Tip: You can use instant dashi granules if you don’t have homemade dashi on hand.

🍳 How to Make Oyakodon

1. Prepare the Sauce Base

In a small pan (or donburi pan if you have one), combine dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat.

2. Add the Chicken and Onion

Add the sliced onion and chicken pieces to the simmering broth. Cover and let simmer for about 5–6 minutes, or until the chicken is cooked through and the onions are soft and translucent.