Chicken and egg simmered in dashi over rice
Oyakodon
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
2
2 bowls
Difficulty
Easy
Cost
Budget
$
Oyakodon
Chicken and egg simmered in dashi over rice
★4.6(23)
Tender chicken and silky scrambled egg in a sweet dashi-soy broth, draped over steaming rice. "Parent and child" donburi—simple, comforting, and done in 15 minutes.
5m
Prep Time
10m
Cook Time
15m
Total Time
2
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Oyakodon is the simplest donburi—just chicken, egg, onion, and seasoned dashi over rice. Its name means "parent and child" for the chicken-egg combination. It is pure umami comfort.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Oyakodon special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2 boneless chicken thighs, cut into bite-size pieces
- 3 eggs, lightly beaten
- 1/2 cup dashi broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 small onion, thinly sliced
Instructions
- 1
Simmer dashi, soy sauce, mirin, and a pinch of sugar in a small lidded skillet.
- 2
Add sliced onion and cook 2 minutes until softened.
- 3
Add chicken pieces and simmer 5 minutes until cooked through.
- 4
Pour 2/3 of the beaten egg around the chicken. Cover and cook 30 seconds. Add remaining egg, cover, and cook 15 more seconds.
- 5
Slide the entire mixture over a bowl of hot rice. Garnish with green onion and a sprinkle of shichimi togarashi.
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
Substitutions
Chicken thighsFirm tofu, cubed
Vegetarian version that absorbs the savory broth beautifully
Dashi brothChicken broth + a pinch of sugar
Less authentic but a workable substitute
Tips & Storage
Pro Tips
Add the egg in two stages for the most custardy, layered texture.
Use a small pan so the egg sets in a thin, even layer over the chicken.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat chicken in broth and add fresh beaten egg for best results.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (210mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates14g
Fat46g
Fiber780mg
Sugar1g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use breast meat?
- Thigh is better because it stays moist, but sliced breast works if you reduce cooking time.
- What is dashi?
- Japanese stock made from kombu seaweed and bonito flakes; instant dashi powder is a convenient alternative.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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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