Oyako Donburi- Chicken & Egg Dish

Oyako donburi translates to “parent and child” rice bowl, named for the combination of chicken and egg in the same dish. It’s one of Japan’s most beloved comfort foods, and this version builds extra depth by making a quick stock from the chicken bones before cooking the filling.

The bones simmer for 30 minutes while the rice cooks, giving you a light, flavorful broth that becomes the cooking liquid for everything else. Dried mushrooms (rehydrated and sliced), slivered bamboo shoots, and carrots simmer in this stock with the sliced chicken breast for 15 minutes.

The eggs go in at the very end, gently stirred and cooked over low heat until they just begin to set. You want them soft and custardy, not scrambled. The residual heat from the stock continues cooking them as you spoon everything over the rice. Green onions go in with the eggs for a fresh, sharp finish.

Chef Tips

• Don’t overcook the eggs. They should look slightly underdone when you turn off the heat. Carryover heat finishes the job.
• Use dried shiitake mushrooms for the most authentic flavor. Their soaking liquid can be added to the stock for even more depth.
• Slice the chicken breast thinly against the grain so it cooks quickly and stays tender.

Variations

• Add 2 tablespoons of soy sauce and 1 tablespoon of mirin to the stock for a more traditional seasoning.
• Top with shichimi togarashi (seven-spice blend) for a bit of heat.
• Use pork loin slices instead of chicken for katsudon-style inspiration.