Why You’ll Love Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe
This recipe is perfect for busy days when you want something hearty but easy. It comes together in a single pan, uses simple pantry-friendly ingredients, and delivers rich flavor in a short amount of time. The balance of tender chicken, custardy eggs, and flavorful sauce makes every bite satisfying without feeling heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken thigh cut into small pieces
sake
salt
white pepper
dashi (Japanese soup stock)
soy sauce
mirin
sugar
large eggs
yellow onion thinly sliced
cooked white rice
green onion for garnish
sesame seeds optional
togarashi optional
Directions
Marinate the chicken by combining the chicken pieces with sake, salt, and white pepper in a bowl. Set aside briefly while preparing the other ingredients.
In a small bowl, mix the dashi, soy sauce, mirin, and sugar until the sugar is fully dissolved.
Crack the eggs into a separate bowl. Lightly mix by lifting the yolks a few times with chopsticks or a fork, keeping the mixture loose rather than fully beaten.
Add the dashi mixture and sliced onion to a pan over medium heat. Cook until the onions begin to soften and the mixture is gently simmering.
Add the marinated chicken to the pan. Cook until the chicken is fully cooked and no longer pink, about five minutes.
Slowly pour the eggs over the chicken and onions. Gently stir and cook until the eggs are just set but still soft.
Spoon the chicken and egg mixture over bowls of steamed rice. Garnish with green onions, sesame seeds, and togarashi if desired.
Servings and timing
This recipe makes about 1 serving. Total time is approximately 15 minutes, with about 10 minutes of preparation and 5 minutes of cooking.
Variations
Use chicken breast instead of thighs for a leaner option, adjusting cooking time to avoid drying it out.
Add vegetables such as shiitake mushrooms, spinach, or snap peas for extra texture and nutrition.
Substitute chicken stock for dashi if needed, keeping in mind the flavor will be slightly different.
Serve over brown rice or cauliflower rice for a different base.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop until warmed through. The eggs may firm up slightly after reheating, but the dish will still be flavorful.
FAQs
What does oyakodon mean?
Oyakodon translates to “parent and child bowl,” referring to the use of chicken and eggs in the same dish.
What type of rice works best for oyakodon?
Short-grain white rice is ideal because it absorbs the sauce well and has a slightly sticky texture.
Can I make oyakodon ahead of time?
It’s best enjoyed fresh, but you can prep the ingredients in advance to make cooking faster.
Can I use chicken breast instead of chicken thighs?
Yes, chicken breast can be used, though thighs tend to stay juicier.
Is dashi required for this recipe?
Dashi provides authentic flavor, but chicken broth can be used as a substitute.
Can I make this dish vegetarian?
You can replace the chicken with tofu and use vegetable broth instead of dashi.
How do I keep the eggs soft and creamy?
Cook the eggs gently and remove the pan from heat while they are still slightly runny.
Can I add more vegetables to oyakodon?
Yes, vegetables like mushrooms, spinach, or onions work very well in this dish.
Is oyakodon spicy?
Traditionally it is not spicy, but you can add togarashi or chili oil for heat.
Is oyakodon a healthy meal?
It provides a good balance of protein and carbohydrates and can be part of a well-rounded meal.
Conclusion
Oyakodon is a timeless Japanese comfort food that combines simplicity with deep, satisfying flavor. With minimal ingredients and quick cooking time, it’s an ideal meal for busy days when you still want something warm, nourishing, and delicious.
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon is a classic Japanese comfort dish featuring tender chicken and softly cooked eggs simmered in a savory-sweet sauce, served over a bowl of warm steamed rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Japanese
- Diet: Low Fat
Ingredients
- 2 cups cooked Japanese short-grain rice
- 1/2 lb (225 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 3 large eggs, lightly beaten
- 1/2 cup dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tsp neutral cooking oil
- Optional: chopped green onions for garnish
Instructions
- Prepare and keep the cooked rice warm.
- In a small bowl, mix dashi, soy sauce, mirin, and sugar until combined.
- Heat oil in a shallow pan over medium heat and add sliced onions. Cook until softened.
- Add chicken pieces to the pan and cook until no longer pink.
- Pour in the sauce mixture and simmer for 3–4 minutes until chicken is fully cooked.
- Slowly drizzle beaten eggs over the chicken and sauce. Cover and cook until eggs are softly set.
- Divide rice into serving bowls and spoon the chicken and egg mixture over the top.
- Garnish with green onions if desired and serve immediately.
Notes
- Do not overcook the eggs; they should remain slightly runny for best texture.
- You can adjust sweetness by increasing or decreasing sugar.
- Chicken thighs are preferred for tenderness, but chicken breast can be used.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 285 mg
