Print

Oyakodon Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Oyakodon is a classic Japanese rice bowl dish made with tender chicken, soft-cooked egg, and onions simmered in a savory-sweet dashi broth, all served over warm rice. It’s comforting, quick to prepare, and full of umami flavor.

Ingredients

Scale
  • 2 cups cooked Japanese short-grain rice
  • 2 boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/2 onion, thinly sliced
  • 2 large eggs
  • 1/2 cup dashi stock (or water with instant dashi powder)
  • 1 ½ tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tsp sugar
  • Green onions, thinly sliced (for garnish)
  • Shichimi togarashi (optional, for garnish)

Instructions

  1. Prepare the rice: Have warm cooked rice ready in serving bowls.
  2. In a small skillet or pan, combine dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat.
  3. Add the sliced onions and cook until they are soft and translucent, about 2–3 minutes.
  4. Add the chicken pieces and simmer until they are no longer pink and fully cooked, about 4–5 minutes.
  5. Lightly beat the eggs in a small bowl. Pour the eggs evenly over the chicken and onion mixture. Cover the pan and cook for 1–2 minutes, just until the egg is set but still slightly runny.
  6. Gently slide the chicken and egg mixture over the bowls of rice.
  7. Garnish with thinly sliced green onions and a sprinkle of shichimi togarashi if desired. Serve immediately.

Notes

  • Use chicken thighs for tenderness, but chicken breast works as well.
  • Adjust the cook time to your preferred egg consistency—less for runnier egg, more for firmer.
  • Dashi stock adds umami; instant dashi powder is a convenient substitute.
  • Serve hot and fresh for the best texture and flavor.
  • This dish is traditionally served in individual pans or small donburi bowls.

Nutrition

Find it online: https://yumfoodusa.com/oyakodon-recipe/