Oyakodon (Chicken & Egg Rice Bowl)

Name: Oyakodon (Chicken & Egg Rice Bowl)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups cooked short-grain rice (for 2 bowls); 250–300 g boneless chicken thigh or breast, cut into bite-sized pieces (substitute for "rockbird" meat); 1 small onion, thinly sliced; 3 large eggs, lightly beaten; 200 ml dashi stock (or 200 ml water + 1 tsp dashi powder); 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sugar; 1 tbsp vegetable oil or cooking oil; Optional: sliced green onions or mitsuba for garnish

main course · Japanese

Credit: issagrill

Simple oyakodon — simmered chicken and onions in a sweet-savory dashi mixture, finished with soft-cooked eggs and served over hot rice.

Added Dec 16, 2025

Prep time

10 min

Cook time

10 min

Servings

2 servings

Ingredients

2 cups cooked short-grain rice (for 2 bowls)

250–300 g boneless chicken thigh or breast, cut into bite-sized pieces (substitute for "rockbird" meat)

1 small onion, thinly sliced

3 large eggs, lightly beaten

200 ml dashi stock (or 200 ml water + 1 tsp dashi powder)

2 tbsp soy sauce

2 tbsp mirin

1 tbsp sugar

1 tbsp vegetable oil or cooking oil

Optional: sliced green onions or mitsuba for garnish

Notes

Use chicken thigh for juicier oyakodon; breast works too. If you have dashi shoyu (だし醤油), you can use about 3 tbsp dashi shoyu in place of the dashi + soy sauce. Adjust sugar to taste for sweeter or less-sweet sauce. Serve immediately; leftovers keep in the refrigerator for up to 1 day but will lose the soft egg texture. Optional additions: shiitake mushrooms or a splash of sake in the simmering liquid.

Preparation

Prepare rice so it is hot and ready to serve.

Thinly slice the onion. Cut the chicken into bite-sized pieces. Lightly beat the eggs in a bowl and set aside.

Heat 1 tablespoon oil in a wide skillet or frying pan over medium heat. Add the sliced onion and cook until slightly softened.

Add the chicken to the pan and cook until the exterior is mostly opaque.

Pour in the dashi, soy sauce, mirin, and sugar; bring to a gentle simmer to make the simmering sauce (warishita).

Simmer until the chicken is fully cooked and the onions are tender (about 2–3 minutes).

Reduce heat to low. Pour half of the beaten eggs evenly over the chicken and onion mixture. Cover or let cook gently until the eggs begin to set but are still soft.

Pour the remaining beaten eggs over the pan, then immediately turn off the heat. Let the residual heat finish cooking the eggs until softly set but still slightly runny.

Spoon hot rice into bowls, then slide the chicken-and-egg mixture on top. Garnish with sliced green onion or mitsuba if using, and serve immediately.

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