Oyakodon. A delicious, juicy chicken and egg rice bowl cooked in a sweet and savory broth with onions. A 15-minute easy recipe!
What is Oyakodon?
Oyakodon is a popular Japanese rice bowl (aka "donburi"). This dish is made by simmering chicken, onions, and eggs in a sweet and savory dashi stock served over white rice. The name of the dish ‘oyakodon’ translates to ‘parent child rice bowl’ in reference to the chicken and the egg.
This main dish is served many Japanese restaurants and is a beloved comfort food in many households. It's quickly made with simple ingredients and minimal effort making it one of my favorite Japanese dishes.
When I was developing a recipe for this, it took a few times to get the proportions right but after trial and error, I nailed it! I'm happy to share my version of this iconic dish in Japanese cuisine.
Please scroll down to below recipe card for exact measurements.
- Skinless Boneless Chicken Thighs: or substitute with chicken breast. For best results, I recommend chicken thighs as they are juicier. Important tip: When shopping, make sure to do a smell test on the chicken thighs. If they have an odor, put it back and buy one that has less or no odor.
- Eggs: for a brighter yellow color, use eggs with omega 3's as these nutrients make the yolks more vibrant. But if you don't have these particular eggs, just use the regular kind.
- Chicken stock or dashi stock: you can also use instant dashi
- White Onions: or yellow onions
- Cooked rice: short-grain or long-grain rice will both work
- Mirin: a sweet Japanese cooking wine that you can purchase at most Asian grocery stores in the sauce aisle.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Sake: Any Japanese cooking sake will work.
- White Sugar
- Green onions: or parsley to garnish
Note: Most Asian markets will carry the Asian-specific ingredients.
- Do not over beat the eggs. Just lightly beat them so you can still see some whites.
- Evenly dice the chicken. This ensures a consistent cooking time for each piece.
- Use a small pan that is about 7-8 inches wide and make sure it's slightly smaller than your serving bowl so everything can fit into the bowl.
- If you like soft runnier eggs, save some of the raw egg mixture to pour at the very end.
How to Make Oyakodon
Marinate Diced Chicken
Dice chicken thighs into 1-inch cubes. Transfer chicken pieces into a small bowl and mix in sake. Let this marinate as you work on other ingredients.
Lightly Beat Eggs
In another small bowl, crack eggs and lightly beat 65% of the way until the yolks come together but there is still some egg white. Set aside egg mixture.
Cook Stock with Seasoning
In a small frying pan (7-8 inches wide) on medium heat, add chicken broth or dashi stock, regular soy sauce, mirin and sugar. Stir together.
Evenly Spread Onions
Add thinly sliced onions, break the layers apart and evenly spread them across the pan.
Add Marinated Chicken
Spread diced chicken across the pan in a single layer. Simmer chicken for 2 minutes. Flip chicken pieces over.
Pour Beaten Eggs
Pour beaten eggs in a circular motion on top of the chicken and cooked onions. Let this cook for 2 minutes until it’s mostly cooked but slightly runny in some areas. If you prefer fully cooked eggs, cover with a lid and cook the raw eggs through.
Place Rice in a Large Bowl
Meanwhile serve cooked rice into a large bowl (about 7 inches wide) and flatten the rice across evenly with a rice paddle.
Serve over Rice
Slide everything in the pan on top of your rice. Garnish with sliced scallions or Japanese parsley and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or warm up on the stove top on medium heat.
Other Japanese recipes you may enjoy!
15-min. Easy Oyakodon (Japanese Chicken Egg Rice Bowl)
- Slice chicken into small bite-sized pieces, about 1-inch cubes. Transfer pieces of chicken into a small bowl and mix in sake. Let this marinate as you work on other ingredients.
- In another small bowl, crack eggs and lightly beat 65% of the way until the yolks come together but there is still some egg white. Set aside egg mixture.
- In a small frying pan (7 inches wide approximately) on medium heat, add chicken stock or dashi stock, regular soy sauce, mirin and sugar. Stir together.
- Add thinly sliced onions and spread them evenly across the pan.
- Spread diced chicken across the pan in a single layer. Let the chicken cook for 2 minutes. Flip chicken pieces over.
- Pour beaten eggs in a circular motion on top of the chicken. Let this cook for 2 minutes until it’s mostly cooked but slightly runny in some areas. If you prefer fully cooked eggs, cover with a lid and cook eggs through.
- Meanwhile serve hot cooked rice into a large bowl (about 7 inches wide) and flatten the rice across evenly.
- Slide everything in the pan on top of your bowl of hot rice. Garnish with green onions and enjoy!