Go Back
Delicious Oyakodon Recipe: Heartwarming Chicken and Egg Rice Bowl

Oyakodon: A Heartwarming Chicken and Egg Rice Bowl

There’s something incredibly comforting about a warm bowl of Oyakodon. This Japanese chicken and egg rice bowl is not only quick to whip up but also bursting with flavor that will make your heart feel at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Oyakodon
  • 2 cups cooked rice white, brown, or sushi rice
  • 1 cup chicken thighs sliced
  • 1 onion thinly sliced
  • 1 cup dashi broth
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 2 green onions chopped for garnish

Equipment

  • Skillet

Method
 

  1. Step 1: In a skillet, combine the dashi broth, soy sauce, mirin, and sugar. Heat over medium heat until the mixture begins to simmer.
  2. Step 2: Add the sliced onion to the skillet and cook until softened, about 3-4 minutes.
  3. Step 3: Add the sliced chicken to the skillet and cook until fully cooked through, about 5-7 minutes.
  4. Step 4: In a bowl, lightly beat the eggs. Pour the beaten eggs over the chicken and onion mixture in the skillet.
  5. Step 5: Cover the skillet and cook on low heat until the eggs are set but still slightly runny, about 3-4 minutes.
  6. Step 6: Serve the chicken and egg mixture over cooked rice.
  7. Step 7: Garnish with chopped green onions before serving, and enjoy!

Notes

To store any leftovers, let the Oyakodon cool completely, then transfer it to an airtight container. It will last in the fridge for about 2-3 days. Reheat gently in the microwave, adding a splash of water to keep it moist.