Oyakodon Rice Bowl

This recipe brings back wonderful memories of my childhood, when my mom would sometimes take me out to San Francisco’s Japan Town for a trip to the legendary stationery store and a special meal. She would almost always order this dish, and I’ve grown to love it as an adult. Oyakodon means “parents and child,” and this rice bowl couldn’t be more comforting. This recipe is for one person, but can easily be scaled up for your entire family. Save time by buying frozen microwaveable brown rice, and you can make this comforting dish anytime!

Prep time: 5 minutes

Cook time: 15 minutes

Recipe adapted from http://www.japanesecooking101.com/oyakodon-recipe/.


  • 1/4 cup dashi stock*
  • 1.5 tsp sugar
  • 1.5 tsp sake**
  • 1 tbsp low-sodium soy sauce
  • 1.5 tsp mirin**
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 boneless, skinless chicken thigh or breast, diced
  • 1 egg
  • 1 cup prepared brown rice
  • 1 cup watercress, mâche, or other baby greens, to finish

*If you cannot find the ingredients for dashi at your local Asian grocer, you can substitute chicken broth instead, although it won’t have the same flavor.

**If you cannot find sake or mirin at your local Asian grocer, you can substitute both amounts with 1.5 tsp sherry instead.


In a small saucepan, combine dashi, sugar, soy sauce, and mirin. Heat over medium heat until boiling. Add the chicken pieces and the white part of the scallion, and cook, uncovered, until the meat is cooked through, about 5-10 minutes.

Beat the egg lightly in a small bowl and pour over the chicken and scallion mixture. Do not stir. Cover and cook for 30 seconds to 1 minute, until the egg is just set.

Slide egg and chicken with sauce over hot rice in a bowl. Garnish with the watercress and the green part of the scallions.


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