Oyako-ni (Parent-Child Simmered Chicken & Egg)
Allergen Information
Oyakodon (parent-and-child rice bowl) is one of Japan's most beloved comfort foods. This baby-adapted version — oyako-ni (simmered, without the 'don' rice bowl aspect) — introduces toddlers to the flavors they will enjoy for a lifetime. The name comes from the poetic pairing of chicken (parent) and egg (child). By 12 months, Japanese babies are eating increasingly close to the family meal, and oyako-ni bridges that gap beautifully. The egg is cooked fully through for food safety, the chicken is cut small and tender, and the seasoning is mild but flavorful.
A baby-friendly version of the classic oyakodon — tender chicken and softly set egg simmered in sweet dashi. Named 'parent and child' for the chicken and egg combination.
Ingredients
- 50g chicken thigh, cut into very small pieces (5mm cubes)
- 1 egg, well beaten
- 1/4 onion, thinly sliced
- 1/3 cup (80ml) dashi stock
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- Cooked rice for serving
Ingredient Substitutions
Can't find Japanese ingredients? Here are alternatives available at most supermarkets.
- Chicken thigh → chicken breast (slightly drier but works well diced small)
- Mirin → 1/2 teaspoon sugar dissolved in 1 teaspoon water
- Soy sauce → tamari (for wheat-free soy sauce option)
- Dashi → low-sodium chicken broth
Instructions
- 01In a small pan, combine dashi stock, soy sauce, and mirin. Bring to a simmer.
- 02Add the sliced onion and cook until soft and translucent, about 3 minutes.
- 03Add the chicken pieces and cook until no longer pink, about 4-5 minutes.
- 04Pour the beaten egg evenly over the chicken and onion.
- 05Cover with a lid and cook on low heat for 3-4 minutes until egg is fully set (no runny egg for babies).
- 06Serve over a small portion of soft-cooked rice.
Tips from a Dietitian Mom
- Unlike adult oyakodon where the egg is kept soft, baby's egg MUST be fully cooked through.
- Cut chicken into very small pieces — 5mm cubes are ideal for this age.
- The mirin adds sweetness. If unavailable, a tiny pinch of sugar works as a substitute.
- This recipe is great for family meals — make the adult version alongside and simply use less seasoning for baby's portion.
Storage & Freezing
Refrigerate for up to 24 hours. Can be frozen without the egg for up to 2 weeks. Add a fresh egg when reheating for best texture.
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- When can babies eat eggs?
- Japanese guidelines now recommend introducing well-cooked egg (starting with a tiny amount of hard-boiled egg yolk) from around 7-8 months. By 12 months, most babies can eat whole eggs. Always ensure eggs are fully cooked for food safety.
- Is mirin (sweet rice wine) safe for babies?
- Yes — the alcohol in mirin evaporates completely during cooking. What remains is a gentle sweetness. If you prefer, substitute with a tiny amount of sugar.
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