japanese

Oyakodon (Chicken and Egg Rice Bowl)

Name: Oyakodon (Chicken and Egg Rice Bowl)
Total time: 30 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 10 oz Boneless, skinless chicken thighs; 1 tbsp Sake; 0.5 medium Onion; 1 stalk Green onion; 0.5 cup Dashi; 2 tbsp Soy sauce; 2 tbsp Mirin; 2 tsp Sugar; 4 pieces Large eggs; 2 cups cooked Steamed rice; 0.5 tsp Shichimi Togarashi; 0.5 tsp Sansho pepper

Oyakodon is a comforting Japanese chicken and egg rice bowl, made with tender chicken, onions, and eggs simmered in a flavorful sauce, then served over steamed rice. It's simple, delicious, and ready in under 30 minutes, making it a perfect one-bowl meal.

30 min 2 servingsJust One Cookbook Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

680

Calories

48g

Protein

58g

Carbs

28g

Fat

Scale recipe

2 servings

Original recipe

Ingredients12 items

Produce

🧅Onion½ medium

🌿Green onion1 stalk

Meat

🍗Boneless, skinless chicken thighs10 oz

Dairy

🥚Large eggs4 pieces

Pantry

🍶Sake1 tbsp

🥣Dashi½ cup

🧂Soy sauce2 tbsp

🍾Mirin2 tbsp

🍚Sugar2 tsp

🍚Steamed rice2 cups cooked

Spices

🌶️Shichimi Togarashi½ tsp

🌶️Sansho pepper½ tsp

Instructions

1
Take 10 ounces of boneless, skinless chicken thighs, trim any excess fat or connective tissues, then cut along the grain into 1-inch strips, and finally slice into 1-inch squares.
2
Place the cut chicken in a bowl, sprinkle with 1 tablespoon of sake, and let it sit for 5 minutes to marinate.
5:00 timer
3
Slice half an onion lengthwise into quarter-inch strips.
4
Slice a green onion diagonally for garnish.
5
In a medium frying pan (with the stove off), add 1/2 cup of dashi, 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 2 teaspoons of sugar. Stir well until the sugar is completely dissolved.
6
Place the sliced onions in a single layer in the pan.
7
Add the marinated chicken in an even layer over the onions, ensuring they are evenly distributed.
8
Turn the heat to medium and bring the liquid to a simmer. Once simmering, lower the heat to medium-low. Cook uncovered for about 5 minutes, or until the chicken is no longer pink and the onions are tender. Flip the chicken halfway through to ensure it cooks evenly.
5:00 timer
9
While the chicken and onions are simmering, crack 4 large eggs into a bowl. Use chopsticks to cut the egg whites into smaller clumps without fully mixing, which creates a lovely marble pattern and keeps the whites from falling into the pan all at once.
10
Increase the heat to medium. With the cooking liquid gently simmering, drizzle the prepared eggs in a circular pattern over the chicken and onions. Add more egg whites first as they take longer to cook than the yolks. Avoid pouring near the pan's edges as this area tends to overcook the eggs.
11
Top with the diagonally sliced green onions and cook on low heat until the eggs reach your preferred doneness. For a faster cook, you can cover the pan briefly to help set the egg whites. Traditionally, Oyakodon is served with slightly runny eggs.
12
To serve, portion steamed rice into individual bowls. Then spoon the chicken and egg mixture from the pan on top of the rice. Drizzle a bit of the sauce over everything to taste.
13
For extra flavor, you can serve with a sprinkle of shichimi togarashi for a bit of heat or sansho pepper for a peppery fragrance.

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