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Oyakodon (Japanese Chicken and Egg Rice Bowl)

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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.

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

  1. Prepare and keep the cooked rice warm.
  2. In a small bowl, mix dashi, soy sauce, mirin, and sugar until combined.
  3. Heat oil in a shallow pan over medium heat and add sliced onions. Cook until softened.
  4. Add chicken pieces to the pan and cook until no longer pink.
  5. Pour in the sauce mixture and simmer for 3–4 minutes until chicken is fully cooked.
  6. Slowly drizzle beaten eggs over the chicken and sauce. Cover and cook until eggs are softly set.
  7. Divide rice into serving bowls and spoon the chicken and egg mixture over the top.
  8. 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

Find it online: https://yumfamilyrecipes.com/oyakodon-japanese-chicken-and-egg-rice-bowl/