Oyakodon is one of my favorite quick comfort meals when I want something warm and satisfying without putting in too much effort. It was my go-to meal when I was in college and still one of my go-to meals to this day!
What is Oyakodon (Japanese Chicken and Egg Rice Bowl)?
Oyakodon is a classic Japanese chicken and egg rice bowl where chicken is simmered in a savory dashi-based sauce, then finished with soft, silky eggs and served over rice. It’s known for being simple, comforting, and packed with umami flavor.
Why You’ll Love This Oyakodon
- Super cozy: Soft eggs and savory sauce soak right into the rice.
- Quick meal: Comes together in about 15 minutes with minimal prep. Perfect for busy people and lazy college students like I was!
- Simple ingredients: Pantry staples but tastes like a restaurant dish.
Equipment You’ll Need
- Large Skillet
- Mixing Bowls
- Measuring Cups
- Rice Cooker or Pot
Ingredients for Oyakodon
Main Ingredients
- Chicken thighs: Juicy and flavorful for the base of the dish. Make sure to use boneless and skinless!
- Sake: Helps tenderize the chicken and adds depth.
- Soy sauce
- Salt
- Eggs: Creates that signature soft and silky texture.
- Yellow onion: Adds sweetness and balances the sauce.
Seasoning and Sauce
- Warm water
- Instant dashi powder (hondashi): Adds that classic Japanese umami flavor.
- Soy sauce
- Mirin: Adds subtle sweetness and shine.
- Sugar: Balances the savory flavors.
- Sesame oil: Adds a light nutty aroma.
For Serving
- Cooked white rice
- Green onions
- Red pepper flakes
Customizations
- Use chicken breast: Leaner option but still works well.
- Add mushrooms: Great for extra umami.
- Make it spicy: Add chili oil instead of red pepper flakes.
How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prepare the Ingredients
Trim excess fat from the chicken thighs, cut into 1-inch cubes, then add sake, soy sauce, and salt and marinate for 10 minutes.
Combine warm water and instant dashi powder, mix until fully dissolved, then add soy sauce, mirin, sugar, and sesame oil and stir until well combined.
Crack the eggs into a bowl, add a pinch of salt, and lightly beat until just combined.
Cook the Oyakodon
Heat a pan over medium heat, add the chicken, and cook for 2-3 minutes until lightly browned. Remove and set aside.
Add the sliced onions to the pan and sauté for about 1-2 minutes until slightly softened, then pour in the sauce and bring to a gentle simmer.
Add the chicken back into the sauce and stir for a few seconds. Lower the heat, slowly pour the eggs evenly over the chicken using a spouted container. Cover with a lid then simmer for 1-2 minutes until the eggs are just set but still slightly soft and runny. Turn off the heat once done.
Serve
Spoon the chicken, eggs, and sauce over cooked white rice then garnish with chopped green onions and red pepper flakes if desired.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on the stove.
Tips to Make the Perfect Oyakodon
- Pour eggs slowly and evenly on top: Helps create that soft layered egg texture.
- Keep heat low at the end: Prevents overcooking the eggs.
Frequently Asked Questions (FAQs)
Can I use instant or homemade dashi?
Yes, both work great. Instant dashi is faster and convenient, while homemade dashi gives a cleaner, more delicate flavor.
Can I make this Oyakodon without dashi?
I recommend using dashi as it has a traditional and unique unami flavor. However, you can substitute with chicken broth, but the flavor will be less traditional.
How do I keep the eggs soft and silky?
Cook on low heat, cover with a lid, and stop cooking while the eggs are still slightly runny. They will continue to set from residual heat.
Can I use a different cut of chicken?
Yes, chicken breast works, but thighs are more tender and flavorful.
What kind of rice should I use?
Short grain white rice is best since it holds the sauce really well. However, brown rice and even quinoa works great too.
Related Recipes You’ll Love
- Five Spice Chicken
- Chicken Adobo with Coconut Milk
- Chicken Bulgogi (Korean BBQ Chicken)
- Beef Udon Soup (Niku Udon)
- Easy Miso Soup
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Equipment
Ingredients
Main Ingredients
Seasoning and Sauce
- ¾ cup warm water
- 3 teaspoon instant dashi soup stock hondashi (see recipe notes for homemade dashi)
- 3 tablespoon soy sauce
- 2.5 tablespoon mirin
- 2 teaspoon granulated sugar
- ½ teaspoon sesame oil
For Serving
- Cooked white rice
- Chopped green onions
- Red pepper flakes
Instructions
- Trim excess fat from the chicken thighs, cut into 1-inch cubes, then add sake, soy sauce, and salt and marinate for 10 minutes.1 pound chicken thighs, 2 tablespoon sake, 1 tablespoon soy sauce, ½ teaspoon salt
- Combine warm water and instant dashi granules, mix until fully dissolved, then add soy sauce, mirin, sugar, and sesame oil and stir until well combined.¾ cup warm water, 3 teaspoon instant dashi soup stock, 3 tablespoon soy sauce, 2.5 tablespoon mirin, 2 teaspoon granulated sugar, ½ teaspoon sesame oil
- Crack the eggs into a bowl, add a pinch of salt, and lightly beat until just combined.5 eggs, Pinch of salt
- Heat a pan over medium heat, add the chicken, and cook for 2-3 minutes until lightly browned. Remove and set aside.
- Add the sliced onions to the pan and sauté for about 1-2 minutes until slightly softened, then pour in the sauce and bring to a gentle simmer.½ yellow onion
- Add the chicken back into the sauce and stir for a few seconds. Lower the heat to medium-low, slowly pour the eggs evenly over the chicken using a spouted container. Cover with a lid then simmer for 1-2 minutes until the eggs are just set but still slightly soft and runny. Turn off the heat once done.
- Spoon the chicken, eggs, and sauce over cooked white rice then garnish with chopped green onions and red pepper flakes if desired.Cooked white rice, Chopped green onions, Red pepper flakes
Notes
- 4 cups water
- 0.5 oz (15g) kombu (dried kelp)
- 0.5 oz (15g) dried bonito flakes
- In a medium pot, bring the water to a boil, cut the kombu into 2-3 inch pieces, add to the water, and simmer for 10 minutes.
- Turn off the heat, add the dried bonito flakes, gently stir, and let sit for 10 minutes.
- Strain the liquid and discard the solids.
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