Oyakodon (Japanese Chicken and Egg Rice Bowl)

rice with sesame in black bowl
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Oyakodon (Japanese Chicken and Egg Rice Bowl)

Quick and easy, this is a very popular dish among families with young children in Japan. (Source: https://en.wikipedia.org/wiki/Oyakodon)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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.
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