Chicken and egg rice bowl in a savory-sweet dashi sauce
Japanese Oyakodon
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
2 bowls
Difficulty
Easy
Cost
Budget
$
Japanese Oyakodon
Chicken and egg rice bowl in a savory-sweet dashi sauce
A fast Japanese rice bowl with tender chicken and softly set eggs in a light dashi broth that tastes comforting, clean, and deeply savory.
10m
Prep Time
15m
Cook Time
25m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Oyakodon is one of the smartest weeknight dinners around. It uses a handful of pantry staples, cooks in one pan, and somehow feels more soothing than almost any bigger production meal.
Ingredients
- 2 cups cooked short-grain rice
- 10 oz boneless chicken thighs, sliced thin
- 1/2 yellow onion, sliced
- 3 eggs, lightly beaten
- 3/4 cup dashi or chicken stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 2 scallions, sliced
Instructions
- 1
Combine the dashi, soy sauce, mirin, and sugar in a skillet and bring to a simmer.
- 2
Add the onion and chicken and cook for 5 to 6 minutes until the chicken is just done and the onion is tender.
- 3
Pour the eggs evenly over the skillet, cover, and cook for 1 to 2 minutes until softly set.
- 4
Spoon hot rice into bowls and slide the chicken and egg mixture over the top.
- 5
Finish with scallions and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Mirin1 teaspoon sugar plus 1 teaspoon water
This mimics mirin's sweetness if you do not keep it on hand
DashiChicken stock
Chicken stock is less delicate but still makes a very good bowl
DepthPantry
Test Kitchen Pick
Mirin
Helpful Pantry Staple
Why the mirin matters
Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.
This adds balance, not just sweetness.
- Rounds out saltier sauces
- Useful in glazes, noodle dishes, and marinades
A bottle of mirin becomes surprisingly versatile once it is in the pantry.
Shop mirin for this recipeTips & Storage
Pro Tips
Beat the eggs just enough to streak the yolks and whites together without fully homogenizing them.
Short-grain rice really matters here because it catches the sauce better than long-grain rice.
Storage
Best eaten fresh, though leftovers keep in the refrigerator for up to 1 day.
Reheating
Reheat gently in a covered skillet with a splash of stock so the eggs do not toughen too much.
Nutrition Facts
Per serving (1 bowl) · 2 servings
Calories470
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein27g
Carbohydrates37g
Fat22g
Fiber1g
Sugar5g
Sodium860mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken breast?
- Yes, but slice it thinly and watch it closely so it stays tender.
- What does oyakodon mean?
- It translates to parent-and-child bowl, referring to the chicken and egg cooked together.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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