Oyakodon, a Japanese chicken-egg rice bowl, is simple and satisfying

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Oyakodon, a Japanese chicken-egg rice bowl, is simple and satisfying
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Recipe: This chicken-and-egg rice bowl is cozy, nourishing and budget-friendly.

And then there’s the name itself: Oyakodon, a Japanese chicken and egg rice bowl, translates literally to “parent-and-child donburi.” The dish is a nod to the perplexing, perennially debated chicken-egg dilemma. Taking inspiration from a similar Chinese chicken and egg dish, Paul Simon, in his song “Mother and Child Reunion,” sings of a poetic reunion: “No, I would not give you false hope / On this strange and mournful day / But the mother and child reunion / Is only a motion away.

Like a poetic song, making oyakodon evokes intense family memories around the dinner table as well as the time I learned to live alone.Those five months in early 2021 were some of the loneliest. At first, I welcomed the quiet, explorative change. With a kitchen all to myself, I indulged in elaborate dishes and fanciful cakes but found myself stumped and slumped when I couldn’t share them with anyone.

As with a favorite poem, there are many ways to interpret this dish. If you prefer more onions, cut more onions. Feeling a dash of spice or slightly bitter bite? Consider adding shichimi togarashi, a Japanese seasoning blend, or mitsuba, a Japanese herb similar to parsley. And for an equally delicious vegetarian spin, tofu will soak up all that savory broth.

For crispier chicken, brown the chicken on both sides before adding the other ingredients. Then, transfer it to a plate. Proceed with the recipe, arranging the cooked chicken evenly around the skillet before adding the eggs.Click the bookmark icon below the serving size at the top of this page, then go to

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