This dish is called Oyakodon which means a parent (the chicken) and a child (the egg). It is traditional cooked in a Donburi, which is a deep, round ceramic bowl with a lid, and is essential tableware in Japan. Restaurant often use them in lunchtime menus.




     250g chicken thighs, skinned and boned
     A handful of cress
     1 1/2 tablespoon dashi-nomoto
     2 tablespoons caster sugar
     3  tablespoons mirin
     4 tablespoons shoyu
     2 onions, sliced thinly lengthways
     4 large eggs, beaten
     4 spring onion (cut into 6cm length)
     250g Japanese short grain rice cooked with 350ml water
     300ml water




1.Cut the chicken thighs into 2cm square bitesize chunks. Chop the cress into 2.5-3cm lengths.

2.Place the 300ml water in a frying pan and bring to a boil. Add the dashi-nomoto, sugar, mirin and shoyu, simmer for 1 minute.

3.Add the onion slices into the pan and lay the chicken pieces on top. Cook over a high heat for 5 minutes, shaking the pan frequently.

4.Sprinkle the spring onion and cress when the chicken is cooked. Pour the beaten eggs over to cover the chicken. Cover and wait for 30 seconds. Do not stir.

5.Remove from the heat and leave to stand for 1 minute. The egg should be just cooked but still soft, rather than set. Do not leave it so that the egg becomes a firm omelette.

6.Scoop the warm rice into a bowl, and then pour the soft eggs and chicken on to the rice. Serve immediately.

chicken egg rice


Ideally, this dish should be cooked in individual shallow pans with lids. A small omelette pan can work perfectly well.