TEAM Eats: Recipe for Oyakodon

Japanese meal
Not only is oyakodon a family favorite, but it's also the first Japanese meal TEAM missionary Beth Anne Trim learned to make! Keep reading to get the recipe.

In Japanese, oyakodon literally translates to “parent and child on rice.” It is a popular dish in many restaurants here in Japan, and I first had it when I came as a short-term missionary to Japan in 2006. It was also the very first Japanese meal I learned how to make. (My daughter now asks for it all the time.) However, I like to add a unique twist by adding shiitake mushrooms because I think it adds a lot of flavor.

Traditionally, this dish is made in a special oyako-nabe pan designed for donburi (“on rice”) dishes, making only one serving at a time. But since we make it for a family of four, I use a nonstick deep frying pan and make it all at once.

Here’s my take on oyakodon!

See full ingredient list below.

1. In a bowl, combine dashi (stock), mirin, cooking sake, soy sauce and sugar. Stir until sugar is dissolved, and set aside.

Japanese meal

2. Thinly slice onion into strips, and chop mushrooms and parsley. Note: Set the parsley aside to be a garnish later.

Japanese meal

3. Remove skin and fat from the chicken and cut into bite-size pieces.

Japanese meal

4. Crack eggs into a bowl and gently whisk. Set aside.

Japanese meal

5. In a frying pan, add a little oil and sauté the onion on medium heat until tender. Then add mushrooms and cook for a couple minutes more.

Japanese meal

6. Add chicken to the onions and mushrooms. Then add your sauce mixture. Cover and bring to a boil. Once boiling, reduce heat and simmer for about 5 to 7 minutes or until chicken is cooked through.

Japanese meal

7. Once cooked, add the egg, cover and cook for 1 minute while gently shaking the pan. If you like firmer eggs simmer for longer.

Japanese meal

Japanese meal

8. Once done, dish out rice into big bowls and serve the oyakodon on top of rice. Top with parsley and shichimi seasoning if desired.

Japanese meal

And there you have it. One of our family’s favorite meals. Enjoy!


1 onion

12 shiitake mushrooms

Parsley (or mitsuba for a more authentic taste), optional

2–3 chicken breasts

8 medium-sized eggs

Shichimi togarashi (Japanese seven spice seasoning), optional

3–4 cups of cooked white rice


1 cup of dashi (stock). To make the dashi for this dish, use about 1/2 tablespoon of hondashi granules and one cup of water. If you are unable to find hondashi or dashi broth, you can substitute chicken broth.

2 tablespoons of mirin (can be substituted with cooking sake and sugar. 1 tablespoon of mirin = 1 tablespoon of sake + 1 teaspoon of sugar)

2 tablespoons of cooking sake (can be substituted with white cooking wine)

3 tablespoons of soy sauce

1 teaspoon sugar

Recipe shared by Beth Ann Trim, missionary to Japan. 

Want to experience more Japanese culture? Discover ways you can serve for short, mid or long-term opportunities! 


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About the author

Beth Anne Trim

Beth Anne Trim first traveled to Japan on a short-term mission trip in 2006. There, she taught English classes, and God gave her a desire to return to Japan and teach English long-term. Beth Anne and her husband, Caleb, now serve as TEAM missionaries in Japan.

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