Oya (親), ko (子), and don (丼) literally translates to parent-child-bowl, referring to the use of both chicken (parent) and eggs (child) in the recipe. A little morbid, I know.
It’s a type of donburi, which is a Japanese rice bowl dish typically served with various toppings. I grew up eating oyakodon, which is made by simmering bite-sized pieces of chicken and thinly sliced onions in a savory broth made from dashi, soy sauce, mirin, sake, and sugar.
Once the chicken is cooked through and the onions are tender, lightly beaten eggs are poured over the mixture and gently cooked until they are set but still slightly runny.
The entire mixture is then served over a bowl of steamed white rice and garnished with chopped green onions and sometimes shichimi togarashi for an extra kick. This method creates a comforting, flavorful dish that is both simple and satisfying.
What is “Donburi”?
In Japan, donburi (丼) refers to a comforting and hearty rice bowl dish, where a flavorful topping – like beef, chicken and egg, etc. – is served over a bowl of rice. The word donburi actually means “bowl,” and it describes both the dish and the deep bowl it’s served in.
Each variation is named after its topping, with the shortened version of donburi, don, at the end of the word. For example, gyudon (beef bowl). Donburi is popular across Japan for being quick, affordable, and satisfying, whether served at restaurants, bento shops, or homemade.
Here are two of my other favorite donburi recipes (pictured above):
- Gyudon: Japanese rice bowl dish made with tender chicken, soft-cooked egg, and sweet-savory dashi broth served over steamed rice.
- Katsudon: Crispy, breaded pork cutlet simmered with egg and onions in a savory-sweet sauce, all on top of a hot bowl of rice.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
2 cups
Rice Cooker Oyakodon (親子丼)
- Total Time: 30-40 minutes
Description
Oyakodon is a comforting dish consisting of chicken and eggs simmered together in a sweet and savory sauce, served over a bowl of steamed rice.
Instead of making it the traditional way in a pan over the stove, we are taking the easy route and making it in a rice cooker.
Ingredients
- 1 cup rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!), uncooked
- Water
- 1 lb chicken thighs, diced
- 1/4 large yellow onion, thinly sliced
- 1 tbsp soy sauce (plus more for drizzling after cooking, if desired)
- 1 tsp hondashi (hondashi is a form of instant dashi. If you are using regular dashi, simply substitute the hondashi and water with dashi)
- 1 tsp mirin
- 1 tsp granulated sugar
- 3 eggs
- Green onions and sesame seeds for garnishing (optional)
Instructions
- Rinse the rice thoroughly and place it in the rice cooker. Add water as you normally would for the rice you are using.
- To a medium-sized bowl, add the soy sauce, hondashi, mirin, and sugar. In the same bowl, add your diced chicken and thinly sliced onions. Toss to coat in the sauce.
- Place the chicken and onions on top of the rice in the rice cooker. Pour in any leftover sauce from the bowl to maximize flavor.
- Start the rice cooker and cook as you normally would. For my rice cooker, this is just the standard “Plain” setting, which typically takes about 20-25 minutes to cook.
- While the rice cooks, crack the eggs into a small bowl and beat with chopsticks or a fork for about 20 seconds.
- Once the rice cooker finishes, open it, pour the beaten eggs over the hot chicken and rice, and close the lid immediately. Do this quickly so as to avoid letting steam escape from the rice cooker. Turn on the rice cooker again (using the same setting) and cook for an additional 2-4 minutes.
- Open the rice cooker, serve it into bowls, and garnish with chopped green onions and a sprinkle of roasted sesame seeds. Drizzle with a little extra soy sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
Nutrition
- Serving Size: 2
This has to be my favorite rice cooker meal because it is so easy!
Hi Marcus – I’m so glad you enjoyed this one 🙂
I liked how everything cooked together in one pot without sacrificing flavor or texture.
Thank you for your review, Gavin! 🙂