Oyako-donburi (chicken and egg over rice)


  • 6-8 cups hot cooked rice
  • 4-5 eggs
  • 1/4 pound (115g) chicken
  • 2 long onions (naganegi) or 4 green onions
  • Sauce:
    • 2 1/2 cups dashi or chicken stock
    • 6 tbsp dark soy sauce
    • 6 tbsp light soy sauce
    • 3 tbsp sugar

4 servings


To prepare: Boil plain white rice. Mix (do not beat) eggs in a bowl lightly with chopsticks or fork and set aside.

Cut boned chicken (with or without skin, as preferred) into 1/4-inch (7.5mm) pieces. The chicken should be raw, but if the purpose of making the dish is to use leftovers, cooked chicken is fine, as is thin-sliced raw or cooked pork or beef. The flavor is best if you start with raw meat.

Wash and clean onions. Cut diagonally into 1-inch (2.5cm) lengths.

To cook: Combine ingredients for sauce in a medium-sized saucepan. Bring to a gentle boil over medium heat. Add chicken and simmer, uncovered, for 5 minutes. Add onion and simmer 1 minute longer. Correct seasoning if necessary.

Stir the eggs and pour gently in a steady stream around the chicken in the simmering sauce. Let the egg spread naturally. Do not stir. Keep heat at medium high till the egg starts to bubble at the edges. At this point, stir once. The egg will have almost set but will still be a little runny. Keep in mind that the high temperature of the rice over which the egg will be placed will do the final cooking. Do not let the egg cook hard.

To assemble and serve: Put portions of hot rice, 1 1/2 to 2 cups, into individual donburi bowls, or use deep soup bowls. With a large spoon, scoop a portion of the egg topping and sauce and place on rice. Sauce will seep down into rice, but the dish will not be soupy. Serve immediately. With this meal-in-a-bowl, serve hot green tea. Goes well with a clear soup.

Recipe source

Reprinted with permission from the book:

Japanese Cooking: A Simple Art

by Shizuo Tsuji

Kodansha International

Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmet editor-in-chief Ruth Reichl and a new preface by the late Tsuji's son, Yoshiki Tsuji.

Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Every technique associated with Japanese food is described step by step in great detail, along with illustrations to guide the reader through everything from filleting fish or cleaning an octopus to rolling omelets.

Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food. The recipe section of the book is divided by cooking method rather than food type, including grilled and pan-fried, steamed, simmered and deep-fried.

Dishes range from the simple, Pan-Broiled Salmon, to the more complex, Nagasaki-Style Braised Pork, and many dishes are vegetarian. Sushi and sashimi are covered in depth, as are knives, the proper way to slice the fish, and decorative presentations.

A complete guide to Japanese cooking, this collection is must-have for anyone interested in Japanese food or culture.

ISBN 978-4770030498


Source: Japanese Cooking: A Simple Art
by Shizuo Tsuji
Copyright (c) 1980 by Shizuo Tsuji Reprinted by permission. All rights reserved.

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