The Poetic Name
Oyakodon (親子丼) literally translates to "parent and child bowl" — a name that refers to the chicken (parent) and egg (child) simmered together in the same pot. It's one of the most poetic dish names in Japanese cuisine, and also one of the most comforting.
A Bowl of History
Oyakodon has been served in Japan since the late 1800s. It originated at a restaurant in Tokyo's Nihonbashi district and quickly became a staple of Japanese home cooking. The dish is simple: chicken pieces simmered in a broth of soy sauce, mirin, and dashi, then finished with beaten egg that's cooked just until set — silky, not scrambled.
Our Oyakodon
At Teriyaki Express, we serve two versions:
- Grilled Chicken Oyakodon — grilled chicken thigh, thinly sliced and simmered in house-made broth with egg and bok choi
- Katsu Chicken Oyakodon — panko-crumbed chicken thigh fillet, thinly sliced and simmered in broth with egg and bok choi
The bok choi adds a fresh, green crunch that balances the rich, savoury broth. The egg should be just set — soft enough to coat the rice, firm enough to hold its shape.
Why You Should Try Oyakodon
If you've never had oyakodon, you're in for a treat. It's the Japanese equivalent of chicken soup — warming, nourishing, and deeply satisfying. The combination of tender chicken, silky egg, and savoury broth soaked into rice is comfort food at its finest.
It's also one of the most authentic dishes on our menu. While teriyaki and katsu are well-known in Australia, oyakodon remains a hidden gem — the dish that Japanese expats order when they're feeling homesick.
Try our oyakodon at Raine Square.