This is a simple rice bowl that everyone in the family will love!

rice with sesame in black bowl

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Stacey Dohman, MS, RDN
Quick and easy, this is a very popular dish among families with young children in Japan. (Source:
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 4 servings


  • 1-1½ lbs skinless boneless chicken thighs
  • 2 small onions sliced
  • 2 c chicken stock or dashi
  • 1/4 c soy sauce or more to taste
  • 1 tbsp sugar or more to taste
  • 4 large eggs lightly beaten
  • 4 c cooked rice to serve

Optional Toppings for Garnish

  • green onion, sesame oil, nori, and / or togarashi


  • Combine chicken, soy sauce, mirin, and sugar in a bowl and set aside for 5-10 minutes while preparing the other ingredients.
  • In a small pan, bring chicken stock to a boil over medium heat. Add onion and cook until aromatic, about 1 minute. Add the chicken mixture and cook for about 1-2 minutes on each side.
  • When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the edges are nearly set.
  • Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny – the residual heat will continue to cook the eggs. Serve over a bowl of rice, garnish and enjoy!


I recommend cooking the rice with slightly less water to pair with the chicken and eggs, as it will absorb the remaining broth.
Whisking the eggs until it is about 70-80% mixed through will ensure that it is soft and silky in texture but not like scrambled eggs.
did you make this recipe?Please rate and leave a comment! Or follow me on Pinterest @berriesandoats1 to let me know how it was!

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