The short answer is no. For short cooking times, eggs need to be heated above 160 degrees F to destroy most microbes. In Japan, where there is a culture of eating eggs rare, or even raw, they are raised and handled in a way to minimize the risk of foodborne illnesses such as salmonella, but there is always a risk anytime you consume undercooked eggs.  Donburi such as Oyakodon and Tanindon are cooked with a dashi broth, which is thickened into a gravy with partially-cooked eggs. My best advice here is to use pasteurized eggs for this dish or to cook the eggs through more thoroughly to be safe.