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Oyakodon

Oyakodon is chicken and onion simmered in a sweet soy-dashi broth, then set with beaten egg poured over the top so it stays soft and only just cooked, all slid onto a bowl of rice. The name — 'parent and child' — refers to chicken and egg together. The egg is meant to be loose and slightly runny, which can surprise diners expecting it fully set.

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RICE BOWLS

Oyakodon thumbnail
Oyakodon¥600〜¥1,000
CommonRICE BOWLS

ABOUT

Oyakodon is chicken and onion simmered in a sweet soy-dashi broth, then set with beaten egg poured over the top so it stays soft and only just cooked, all slid onto a bowl of rice. The name — 'parent and child' — refers to chicken and egg together. The egg is meant to be loose and slightly runny, which can surprise diners expecting it fully set.

DIETARY NOTES

VegetarianVEGETARIAN
Not vegetarian"Parent and child" = chicken and egg, simmered in a bonito-dashi, soy and mirin sauce.
PorkPORK
No pork in the standard version.
AlcoholALCOHOL
Cooked with mirin and/or sake. Most of the alcohol cooks off, but not all of it.
AllergensCOMMON ALLERGENS
EggSoyWheat / glutenFish

General guidance for the standard version of this dish. Recipes vary by shop and region — always confirm with the restaurant if you have an allergy or a religious dietary requirement.

WHERE TO EAT

TokyoCity guide →
Tamahide in Ningyocho has served oyakodon since 1891 and claims to have invented it.

DETAILS

OriginORIGIN
Credited to the restaurant Tamahide in Tokyo's Ningyocho in 1891, which served it to customers waiting for its chicken hot pot; it spread as a quick, cheap counter meal.
How to EatHOW TO EAT
Eaten straight from the bowl with chopsticks, the bowl lifted toward the mouth. Some shops offer shichimi pepper to sprinkle on top.
FrequencyFREQUENCY
Common — Found everywhere
PricePRICE
¥600〜¥1,000

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