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

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

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

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.

5 from 2 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine Japanese

Servings

Calories per serving 926 kcal

Ingredients

2 skinless boneless chicken thighs
1 tablespoon sake
2 large eggs
½ small onion thinly sliced, layers separated
½ green onion finely chopped
1.5 cups cooked short grain rice hot

Broth

½ cup chicken stock low-sodium, or use dashi stock
1 tablespoon regular soy sauce or light soy sauce
1 tablespoon mirin
2 teaspoon white granulated sugar

Instructions

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.
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.
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.
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.
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.
Add the hot 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.

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