15-min. Easy Oyakodon (Japanese Chicken and Egg Rice Bowl)

Name: 15-min. Easy Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 skinless boneless chicken thighs; 1 tbsp sake; 2 large eggs; 1/2 small onion (thinly sliced, layers separated); 1/2 green onion (finely chopped); 1.5 cups cooked short grain rice (hot); 1/2 cup chicken stock (low-sodium, or use dashi stock); 1 tbsp regular soy sauce (or light soy sauce); 1 tbsp mirin; 2 tsp white granulated sugar

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Juicy chicken, tender onions, and soft, silky eggs simmered in a sweet and savory broth over steamed rice. This easy oyakodon recipe is ready in just 15 minutes using one pan. I lightly beat the eggs so some of the whites remain, giving the dish its signature soft, silky texture.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
More Like This
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Oyakodon is a popular Japanese rice bowl, also known as donburi, featuring chicken, onions, and eggs simmered in a sweet and savory broth. Its name translates to "parent-and-child rice bowl," referring to the chicken and egg.

This comforting Japanese dish is one of my favorites because it's quick to make with just a handful of ingredients. When I was developing this recipe, it took several attempts to get the proportions of the broth and seasonings just right.

When I make this for lunch or dinner, I simmer the chicken in the seasoned broth before adding the eggs so the chicken cooks through without overcooking the eggs. I also use a small frying pan to keep everything together, making it easier to slide the chicken and eggs over the rice.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Chicken Thighs: Use skinless, boneless chicken thighs because they stay juicy and tender when simmered. I don't recommend substituting with chicken breast as it can dry out more easily.
Sake: Japanese rice wine used to marinate the chicken. It adds a subtle savory flavor. Find it at Asian grocery stores. Shaoxing wine also works.
Large Eggs: I prefer using eggs with naturally golden yolks for a more vibrant-looking dish. Lightly beating them creates the soft, silky egg texture that makes oyakodon so comforting.
White Onions: Yellow onions also work.
Green Onions: For garnish. Japanese parsley (mitsuba) also works.
Cooked Short-Grain White Rice: Its slightly sticky texture makes it ideal for absorbing the savory broth. Cooked jasmine rice also works.

Broth

Chicken Stock: Creates a mild, savory broth. Dashi stock also works and gives the dish a more traditional Japanese flavor.
Regular Soy Sauce: Adds saltiness and savory depth to the broth. Light soy sauce also works, or use low-sodium soy sauce for a less salty result.
Mirin: A sweet Japanese rice wine that adds mild sweetness and balances the salty soy sauce. Find it at Asian grocery stores.
White Granulated Sugar: Balances the salty soy sauce and adds sweetness to the broth alongside the mirin. Cane sugar also works.

Expert Tips

Cut the chicken evenly into 1-inch pieces so smaller pieces don't overcook before larger ones are done.
Use a small frying pan about 7-8 inches wide to keep the filling together for easier serving.
Maintain a gentle simmer so the chicken cooks evenly without becoming tough from excessive heat.
Spread the chicken in one layer so each piece cooks evenly in the simmering broth.
Avoid overcooking the eggs, as residual heat continues to firm them up after you remove the pan from the heat.

Instructions

Below are step-by-step instructions on how to make oyakodon:

Diced chicken thighs mixed with sake for oyakodon.

Marinate the chicken: Dice the chicken thighs into even 1-inch pieces. Transfer to a small bowl, add the sake, and mix well. Let the chicken marinate while preparing the remaining ingredients.

Lightly beaten eggs with visible streaks of egg white.

Beat the eggs: Crack the eggs into another small bowl and lightly beat until the yolks are partially mixed with the whites, leaving some streaks of egg white visible. Set aside.

Chicken stock, soy sauce, mirin, and sugar simmering with sliced onions.

Prepare the broth and onions: In a small 7-8-inch frying pan over medium heat, combine the chicken stock, regular soy sauce, mirin, and sugar. Stir until the sugar dissolves and bring to a gentle simmer. Add the thinly sliced onions and spread the separated layers evenly across the pan.

Diced chicken simmering with onions in a savory broth.

Cook the chicken: Arrange the chicken pieces in a single layer over the onions. Simmer for about 2 minutes, then flip and continue simmering until the chicken is cooked or reaches an internal temperature of 165°F.

Beaten eggs cooking over chicken and onions in the broth.

Add the eggs: Pour the beaten eggs in a circular motion over the chicken and onions without stirring. Cook for about 1-2 minutes until the eggs are mostly set but still soft and slightly runny in some areas. For fully cooked eggs, cover the pan with a lid and continue cooking until the eggs are set.

Oyakodon with chicken, eggs, and onions served over white rice.

Serve: Add the warm cooked rice to a wide serving bowl and spread it evenly. Gently slide the chicken, eggs, onions, and broth from the pan over the rice. Garnish with sliced green onions and serve immediately.

Storage & Reheating

Refrigerator: Store leftover oyakodon in an airtight container in the refrigerator for up to 3-4 days.
Freezer: I don't recommend freezing oyakodon because the eggs can become rubbery after thawing.
Reheating: Microwave in 1-minute intervals until heated through.

Pairing Suggestions

Serve oyakodon with:

Miso Soup: A light, savory soup that complements the rich oyakodon.
Japanese Crab Corn Salad: A creamy, refreshing contrast to the warm rice bowl.
Shrimp Tempura: Crispy shrimp that contrasts with the soft chicken and eggs.

FAQ

Why is my chicken tough or overcooked?

The heat may have been too high, the chicken pieces were cut too small, or they simmered for too long. Keep the broth at a gentle simmer and cut the chicken into even 1-inch pieces.

Why are my eggs rubbery instead of soft and silky?

The eggs were likely cooked for too long or over high heat. Keep the heat at medium and remove the pan once the eggs are mostly set, as they'll continue cooking from residual heat.

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