Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon means parent-and-child, a playful name for chicken and egg simmered together in a sweet soy broth and poured over steaming rice. It was invented in a Tokyo restaurant in 1891 as a quicker, gentler cousin of sukiyaki, and it has been a beloved lunchtime staple ever since. Served in a single bowl with a side of pickles, it is the kind of honest, warming food that tastes like a hug in a bowl, and it comes together faster than takeout.

Silky eggs in a sweet, savory broth

The chicken turns tender and glossy while the eggs are cooked just until softly set, their custardy ribbons winding through the seasoned dashi. Every spoonful lands on steamed rice that soaks up the sweet-salty sauce, and the mild onion melts into the broth as it simmers. Serve it piping hot, do not be shy with the scallions on top, and let everyone dig in with a spoon.

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Featured in our 15 quick weeknight dinners under 30 minutes. Perfect rice is the foundation here — our How to Cook Perfect Rice Every Time covers ratios, rinsing, and resting.

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