Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

Old-Fashioned 'Oyako Don' Chicken and Egg Rice Bowl

This old-fashioned 'oyako don' doesn't have a lot of chicken like the ones you see these days. It has a comforting juicy flavor with the addition of dried shiitake mushrooms.

Ingredients: 2 servings

★ Onion
1 small, cut into wedges
★ Carrot
A small amount: cut into thin rectangular slices
★ Dried shiitake mushrooms
2: rehydrated and sliced
★ Kamaboko
A small amount, cut into small rectangular slices
★ Chicken thigh meat
1/2, cut into bite sized pieces and sprinkle with a little sake
Mitsuba or green onion
a small amount
3 tablespoons or to taste
Soy sauce
1 tablespoon
2 teaspoons
1/2 teaspoon
1 tablespoon
Dashi stock granules
1 teaspoon
Umami seasoning
2 shakes
about 200ml
a pinch, after tasting, to adjust the seasoning
Plain cooked rice, as much as you like


1. This is roughly all the ingredients.
2. Put the water, flavoring ingredients and the ingredients marked ★ in a pan and simmer over low-medium heat. Adjust the flavor to taste.
3. When it tastes the way you like, add a little pinch of salt to nail the flavor.
4. When the onion is transparent and softened, swirl in the beaten egg, add the mitsuba and so on, bring to a boil rapidly over high heat then turn the heat off! Let it rest for at least a minute.
5. Spoon it over a bowl of hot hot rice and you're done! It doesn't even take 10 minutes to cook.

Story Behind this Recipe

Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served.