Oyakodon (Chicken & Egg Rice Bowl)
main course · Japanese
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
1
Prepare rice so it is hot and ready to serve.
2
Thinly slice the onion. Cut the chicken into bite-sized pieces. Lightly beat the eggs in a bowl and set aside.
3
Heat 1 tablespoon oil in a wide skillet or frying pan over medium heat. Add the sliced onion and cook until slightly softened.
4
Add the chicken to the pan and cook until the exterior is mostly opaque.
5
Pour in the dashi, soy sauce, mirin, and sugar; bring to a gentle simmer to make the simmering sauce (warishita).
6
Simmer until the chicken is fully cooked and the onions are tender (about 2–3 minutes).
7
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.
8
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.
9
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.
Related
Social
Mille-Feuille Nabe (ミルフィーユ鍋)
A comforting Japanese hot pot of layered napa cabbage and thinly sliced pork belly cooked in a simple dashi-based broth. Serve hot with green onion and shichimi for a cozy meal.
Made by Nami | Just One Cookbook®
35 min4 servings
main courseJapanese
Social
Melon Pan (Japanese Melon Bread)
Melon bread with a soft enriched bread base and a crisp, sweet cookie topping — adapted from a short video transcription and clarified for home baking.
Made by Beyond Babish
175 min8-10 buns
dessertJapanese
Social
Crunchy Orc Gyoza
Pan-fried Japanese gyoza filled with ground pork, cabbage and chives — crisped on the bottom and steam-cooked for a juicy interior.
Made by Kojimochi
25 min2 servings (15–20 gyoza)
AppetizerJapanese
Social
Copycat Chick-fil-A Spicy Chicken Sandwich
A homemade version of Chick-fil-A's spicy chicken sandwich: chicken breasts brined in pickle juice and coated in a seasoned flour blend, then fried to a crisp golden exterior.
Made by dishwithdrew
30 min4–6 servings
main courseAmerican
Social
Paprika Chicken and Rice
A quick 30-minute weeknight one-pan of smoked-paprika marinated chicken thighs cooked with aromatic rice, cinnamon and spinach.
Made by andy_cooks
30 min4 servings
main courseMediterranean
Social
Hoisin Garlic Noodles
Simple, highly rated hoisin-and-garlic noodles (NYT Cooking / Hedy Lou McKinnon) — bouncy noodles tossed in a sweet-savory hoisin sauce and pan-crisped at the end.
Made by foodiligence
25 min4 servings
main courseChinese