Oyakodon
Main Course

Oyakodon

timer 15 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Oyakodon

About This Recipe

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!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • chicken 200g
  • eggs 2 large
The aromatics
  • onion 1 medium (about 100g)
  • rice 1 cup (uncooked)
  • white sesame seeds 1 tbsp
  • green onions 2 sprigs (chopped)
The sauce & seasonings
  • dashi fish broth 300ml
  • salt ½ tsp
  • soy sauce 1 tbsp
  • sugar 1 tsp

menu_book Directions

1
Step 1
Step 1
Cut the onion into strips.
2
Step 2
Step 2
Cut the chicken open and marinate it with seasoning, salt, and optionally, soy sauce.
3
Step 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.
4
Step 4
Step 4
Cut the fried chicken into pieces and set aside.
5
Step 5
Step 5
Beat two eggs lightly, without overbeating them. For a single serving, it is recommended to use two eggs.
6
Step 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.
7
Step 7
Step 7
Once boiling, add the chicken and simmer over low heat.
8
Step 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.
9
Step 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.
10
Step 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.

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