Oyako Don

August 1, 2012 by Kari Karch

Tonight, make some Asian food at home that is not only cheap and easy, but healthy and flavorful: Oyako Don, a traditional rice dish using chicken and eggs.


preparation time
0 mins

cook time




1 free range chicken boned, skinned and divided into 4 parts (I prefer mine with the skin on)

2 onions sliced

3 spring onions sliced at an angle

8 eggs

3 cup dashi

0.25 cup Japanese soy

0.5 cup mirin


For Seasoned Dashi

Combine dashi, mirin and Japanese soy.

For the Eggs

I used 2 eggs per serving, lightly beat 2 egg whites and 1 egg yolk, and reserve the other yolk. If you are not a fan of raw egg, beat the 2 eggs instead.


Place sliced onions in an oiled pan; let it cook for about a minute. Ladle about 100 ml of seasoned dashi and let's simmer for 30 seconds. Arrange the chicken pieces neatly and simmer with the cover on for a minute, add in the spring onions. Pour beaten eggs over, do not stir. Turn off the heat when egg mixture starts to set, about 70% cooked. Don't overcook the eggs as the residue heat from the hot rice will continue to cook the eggs. Pour everything onto a bowl of steamed Japanese rice; place the reserved egg yolk in the middle. The best part - breaking the yolk... oishii!

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.