This easy oyakodon is a delicious Japanese chicken and egg rice bowl (donburi) made with chicken, eggs, and onions simmered in a delicious dashi-based broth made of tsuyu. The chicken and eggs are poured over a bowl of steamed white rice with extra broth soaking through, adding loads of umami flavor!
Oyakodon is a fast and easy Japanese rice bowl topped with simmered chicken and egg in a flavorful seasoned dashi sauce. It's a popular Japanese comfort food that's protein-packed and full of umami flavor.
This is the best oyakodon recipe because it's ready in only 12 minutes, and there's no need to make your own dashi due to the convenient tsuyu base we'll use. In addition, this easy recipe only requires simple, accessible ingredients like chicken, eggs, onions, and steamed rice.
What is Oyakodon?
Oyakodon (親子丼) is a Japanese chicken and egg rice bowl (donburi) flavored with a delicious soupy sauce made of seasoned dashi, also called tsuyu. Its name derives from 'oya' meaning mother/parent and 'ko' meaning child. In this recipe, 'oya' refers to the chicken while 'ko' refers to the egg, hence the name oyakodon, which is shorthand for oyako donburi (Japanese chicken and egg rice bowl).
- Chicken - I used skinless, boneless chicken thighs but you can use chicken breast or skin-on chicken thighs. Cut them to bite-sized pieces for faster cooking.
- Eggs - Use 1 to 2 large eggs per person. Lightly beat them so that some whites and yolks remain separated.
- Steamed rice - Any steamed rice will do such as short-grain, medium-grain, or long-grain rice. This is a great use for leftover rice if you have any.
- Onion - Onion adds umami and subtle sweetness to this chicken and egg bowl. Thinly slice them for faster cooking.
- Oyakodon sauce - This sauce is a perfect balance between salty, umami, and sweet flavors. It's made with just two ingredients - tsuyu base and water. This saves you loads of time and there's no need to make your own dashi!
How to Make Easy Oyakodon
Steps 1 and 2: Add the thinly sliced onions, bite-sized chicken thighs or breast, and oyakodon sauce in a pan. Heat the pan over medium heat and bring it to a simmer.
Steps 3 and 4: Once the chicken is fully cooked and the onions have softened, slowly drizzle in the lightly beaten eggs. You should still see some separation between the egg whites and yolks.
Steps 5 and 6: Add chopped green onions or mitsuba on top and cover the pan to let the eggs cook until your desired level of doneness. Slide the chicken and eggs over a bowl of rice, along with any remaining sauce. Serve immediately.
I hope you enjoy this easy oyakodon recipe! It's an excellent meal to have when you're looking for something quick and simple to make. Enjoy and happy cooking!
More Japanese recipes:
12-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)
- 2 chicken thighs - cut to thin, bite-sized pieces
- 4 large eggs
- 1 small onion - thinly sliced
- 2 ⅓ tablespoons tsuyu base - (concentrated seasoned dashi)
- ¾ cup water - See Note 1
- 2 servings steamed rice
- 1 stalk green onion - or mitsuba (Japanese parsley); chopped
- sesame seeds, togarashi - (optional)
- Make the sauce: Mix the tsuyu base with water and set it aside.2 ⅓ tablespoons tsuyu base, ¾ cup water
Cook Onions and Chicken
- Simmer onions and chicken: Heat a pan over medium heat and add the thinly sliced onions and chicken thighs. Pour in the oyakodon sauce and let it simmer together until the chicken is fully cooked and the onions have softened, about 5 minutes.1 small onion, 2 chicken thighs
Add Beaten Eggs
- Add the eggs: Lightly beat the eggs in a container with a spout for easy pouring. Drizzle the eggs onto the chicken and onions and then top with chopped green onions. Cover the pan and let the eggs cook to your preferred level of doneness, 1 to 3 minutes.4 large eggs, 1 stalk green onion
- Add to rice bowls: Portion the steamed rice into large bowls. Top each rice bowl with the chicken and egg mixture and any remaining sauce. Garnish with sesame seeds and togarashi if using. Serve and enjoy!2 servings steamed rice, sesame seeds, togarashi
✎ Recipe Notes
- Oyakodon sauce - If you prefer more sauce with your oyakodon, simply increase the amount of water and tsuyu base accordingly. I recommend adding 2 tablespoons of water per 1 teaspoon of tsuyu base.
- For better presentation, work in batches to prepare each serving separately in a small pan. This makes it easier to serve but it's not necessary.
*Nutritional information is an estimate, calculated using online tools.
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