Don't boil the asparagus for too long, as it will be simmered with the eggs later. Recipe by ochikeron

I've been making this oyakodon for a while now.-Although the instructions says to use 1 1/2 medium egg, you can use 2 if you're using small eggs.-I've listed the mentsuyu since it's easier to use. When making the seasoning from scratch, please use dashi, sake, mirin, soy sauce, and sugar. Recipe by Yuuyuu0221

I was just wondering if fu would work in an oyako don and tried it out.I recommend using minced chicken thigh.Don't beat the eggs too much. Recipe by REKO-tan

I made this for lunch using the ingredients I found in the fridge. Very delicious. Recipe by Osakuntochiisan

I wanted to make an easy oyako don which requires only a few ingredients, and I wrote it down as a recipe.Turn off the heat while the eggs are still closer to raw rather than half-cooked. They will be half cooked with residual heat to the perfect consistency by the time when you are ready to eat.For those who like spicy food, sprinkle with shichimi chili pepper and enjoy. Recipe by CookLori

My family loves using shiro dashi with everything.I had a lot of eggs, I made this nice oyakodon.It has a great feeling of being at home.Use shiro dashi for the dashi.Not "white" soy sauce, "white" dashi! Don't make a mistake!If you let it simmer too long, it will be too heavy tasting, so be careful. You can add some extra water if you need to. Recipe by hime*Rinn

Oyako-don is traditional Japanese comfort food. I'm sure your Kids will love this Japanese meal! It's so easy, simple, quick and yummy! We love Oyako-don!!!

Oyako don used to have lots of things like dried shiitake mushrooms, carrot and kamaboko, and wasn't packed with onion, chicken and egg like the oyako don that's often served.The chicken isn't stir fried, it's just simmered in dashi stock from the start.The dashi stock is flavored with the umami from the chicken, dried shiitake mushrooms and kamaboko. Recipe by pegupepepe

I thought using a pan will make it easier to cook the exact amount for my 4 family members.The key is to control the heat. It's best to cook over low heat while checking on it. Recipe by Koutakerumama

Ever since buying a cheap donburi pot at a 100-yen store, we've been preparing this dish this way.Don't beat the eggs too much, just beat it lightly until there is still some trace of the white. The key to a soft-set finish is to pour in the egg in two batches. You could mushrooms too. Adjust the flavoring ingredients to your taste. Recipe by Muuny

I saw a similar dish on the menu of a family restaurant about 10 years ago, but I couldn't have it because of its strong smell.I was wondering if I could use up the leftover kimchi and I remembered this dish!I also could use up the leftover tins of yakitori chicken as well.Kimchi has a strong flavour, so I season the dish lightly. I like to make this dish a little sweeter. Adjust the seasoning depending on the kimchi.I prefer using tinned yakitori with sauce, not with salt. This is a personal preference. Recipe by Shijimi24

The sauce my mother tops on her negitoro don is delicious, so I asked her to teach it to me. I adjusted the amounts a little bit.I've listed an easy to make amount for the sauce, which is about 3 servings' worth. If you don't have a small pan, double the amount. Use the leftover sauce for natto, tofu or drizzled in miso soup. You could also use it to season stir-fries and simmered dishes. I recommend using it for an enoki mushroom stir fry.Avoid reducing the sauce. Recipe by Asakopo