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Oyako Don


  • 2 servings of Japanese steamed rice

  • 1 boneless chicken thigh - cut into smaller pieces

  • 1 large yellow onion - peeled, sliced

  • 2 garlic cloves - peeled, chopped

  • 2-3 large eggs + 1/2tsp mirin + 1/2tsp light soy sauce


  • 1/3tsp pepper

  • 1tsp sesame oil

  • 1tsp light soy sauce

  • 1tbsp cornstarch


  • 1tbsp mirin

  • 1tbsp light soy sauce

  • 1/2tsp Japanese cooking wine


  1. Marinate chicken with marinade ingredients, except cornstarch. Set aside 10mins.

  2. Coat chicken, skin side only, with starch and pan-fry skin side till golden over low heat.

  3. Flip over and cook it for 5mins or till cooked through. Set aside.

  4. In a non-stick frying pan, add 1tsp cooking oil, onion and garlic. Cook over low heat till onions are soft.

  5. Add seasoning ingredients in and let simmer for a while.

  6. Add in chicken pieces, skin side up.

  7. Beat the eggs and pour into pan. Let it cook till it is almost set.

  8. Remove pan from heat and slide chicken-egg onto prepared rice.


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