Oyakodon (Japanese Chicken and Egg Rice Bowl)


40 min

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon (Japanese Chicken and Egg Rice Bowl) Photo 1




40 min


4 persons




4.00 rating-star (132)


Author: Victoria Bailey
Oyakodon is a delicious traditional Japanese meal consisting of chicken sautéed and then cooked in a Japanese broth, and then finished with egg and served over rice. It's really easy, filling, and delicious.


  • olive oil : 1 Tbsp
  • skinless, boneless chicken thighs, cut into small pieces : 4 piece
  • onion, cut in half and sliced : 1 piece
  • dashi stock, made with dashi powder : 2 cups
  • soy sauce : 0.25 cup
  • mirin (Japanese rice wine) : 3 Tbsp
  • brown sugar : 3 Tbsp
  • eggs : 4 piece
  • hot cooked white rice : 4 cups

Metric Conversion

Stages of cooking

  1. Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.
  2. Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.
  3. Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.
  4. Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

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