Donburi Dish:
Donburi refers to a rice bowl covered with any kind of meat, vegetables, eggs or fish.

History of Donburi Dish:

Donburi started to appear in the Edo era (1603–1867) in Japan. The first donburi dish was unagi (eel) don. In unagi don, a broiled eel was put on a cooked bowl of rice. In this period the dish was meant to be eaten while attending the theater. Since the meal was very easy to prepare and tasted good, it was very quick to spread and became quite popular.
Today, dishes such as "Oyakodon," "Tendon," and "Gyuudon" are the familiar styles of the donburi dish. These donburi dishes became popular after the Meiji era (1868 – 1912) in Japan.

In this page, we will introduce the Oyakodon dish. The name Oyakodon is derived from Chicken and Egg. In Japanese, "Oya" means Parent, and "Ko" means Children. In this dish "Oya" is the chicken and "Ko" is the egg.

Enjoy the Japanese home cooking!

Oyakodon Recipe

  • Chicken - Half a pound
  • Onion - Quarter of onion
  • Eggs - 3~4
  • Dahi soup (About 100mL water + Hondashi - about couple of tea spoon)
  • Shouyu (Soy sauce) - About 2 Table Spoon
  • Mirin - Same amount as Shouyu or can be a little less (Mirin makes the taste sweeter)
  • Seaweed - amount you like
  • Rice - amount you like


1. Mince the onion and cut the chicken into small pieces. Crack the eggs into a bowl and mix it up.

2. In a non stick frying pan, bring the dashi soup, shouyu (soy sauce), mirin mixture to a boil. Then add the onions. When the onions are soft, add the chicken and cook it thoroughly.

3. When the chicken is done pour the eggs into a pan in a circular motion. When the eggs are soft boiled (eggs will still be a little runny), stop the heat, put the cover on the pan, and let it steam for couple of minutes. (The eggs do not have to be completely cooked)

4. While the eggs are steaming, dish up the rice into a bowl. When the eggs are ready, pour the eggs over the rice. Add some shredded seaweed on the dish as you like!