Oyakodon

March 23, 2025 15 Minutes Advanced

Nutritional Information

700 kcal
Calories
50g
Protein
60g
Carbohydrates
25g
Fat
Recipe Main Course
Oyakodon

This savory Japanese-inspired Chicken and Egg Rice Bowl (Oyakodon) is a comforting meal that’s quick to make yet bursting with flavor. Tender chicken, marinated with soy sauce and seasoning, is pan-fried until juicy, then simmered in a rich dashi broth with sweet onions. Lightly beaten eggs are poured in for a silky, custard-like texture, creating a luscious topping for steamed rice. Garnished with fresh green onions and nutty white sesame seeds, every bite delivers a perfect balance of umami, sweetness, and warmth. The secret? Cooking the eggs in two stages—first stirred gently for soft curds, then layered for a creamy finish. Whether you use chicken breast or crispy skin-on thigh, this dish is a hearty, satisfying one-bowl wonder. Perfect for busy weeknights or when you crave authentic Japanese comfort food!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Cut the onion into strips.
Step 1
2
Step 2
Cut the chicken open and marinate it with seasoning, salt, and optionally, soy sauce.
Step 2
3
Step 3
Pan-fry the chicken on both sides until it is 80% cooked. If using chicken leg meat, no oil is needed, and start by frying the skin side first.
Step 3
4
Step 4
Cut the fried chicken into pieces and set aside.
Step 4
5
Step 5
Beat two eggs lightly, without overbeating them. For a single serving, it is recommended to use two eggs.
Step 5
6
Step 6
Pour in dashi broth, seasoning, and soy sauce in a 2:1:1 ratio, along with a small amount of sugar and the onion. Bring the mixture to a boil.
Step 6
7
Step 7
Once boiling, add the chicken and simmer over low heat.
Step 7
8
Step 8
Before the liquid evaporates, pour in the eggs, reserving about one-third of them. Use chopsticks to gently stir the eggs and chicken in the pot.
Step 8
9
Step 9
After the eggs have set, pour in the remaining eggs. For a better effect, use two eggs. The dish is ready when the top layer of eggs is almost set but still slightly runny.
Step 9
10
Step 10
Pour the mixture over rice, garnish with white sesame seeds and green onions, and add any remaining dashi fish slices if desired.
Step 10

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