As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links.
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).
Ingredients
- 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.
Tips
- For faster cooking time, thinlyslice the onions and cut the chicken into bite-sized pieces.
- If you prefer a soupier version of oyakodon, simply increase the amount of oyakodon sauce. See the recipe notes for details.
- For better presentation, cook each serving separately in a small pan so the chicken and eggs can easily slide out of the pan to top each rice bowl. Recommended but not necessary.
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:
Japanese Recipes
7-Minute Zaru Soba (Cold Soba Noodles)
Main Dishes
Easy Chicken Teriyaki with Marinade
12-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)
Ingredients
- 2 chicken thighs, cut to thin, bite-sized pieces
- 4 large eggs
- 1 small onion, thinly sliced
Oyakodon Sauce
- 2 ⅓ tablespoons tsuyu base, (concentrated seasoned dashi)
- ¾ cup water, See Note 1
To Serve
- 2 servings steamed rice
- 1 stalk green onion, or mitsuba (Japanese parsley); chopped
- sesame seeds, togarashi, (optional)
Instructions
Oyakodon Sauce
- 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
To Serve
- 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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
My family definitely loves this rice bowl. Healthy, nutritious, and yummy. A total one pot meal.
I made this for lunch for my Mum and I today – and it is safe to say this will be a new favourite. We both work from home and get so tired of the same old meals, but this was really easy to make, so satisfying and had great flavour.
We made sure to make in separate pans for the presentation. Topped with green onions and some togarashi -superb!
I love oyakodon but hate how involved some of the recipes are. This was so quick and easy and tasted great too! Thank you!
My daughter loves eggs so I made this oyakodon bowl for her. She was so in love that she asked me to make it at least once a week for her, LOL!
So tasty! I made this for lunch with some of my friends and we all loved it. I used you tip for making each on in a small pan ~ easy and beautiful.
This was umami heaven! So tasty and surprisingly easy to make. I followed the blog post and made exactly as instructed and it turned out absolutely delicious. Can’t wait to make again and try more recipes from the site.
I needed to make a quick lunch, so I used this recipe. Turned out great! A very quick and simple recipe to make!
This is like ultimate comfort food in a bowl! It’s so savory and satisfying and delicious!
Such a clean-tasting authentic Japanese dish – great instructions on how to make it, thanks so much.
Love how easy it is to make something as delicious as this rice bowl. Fantastic recipe!
Can I make this with just soy sauce instead of the tsuyu?
This tastes so good! It’s brothy, warm, and filling. The perfect lunch!
Before seeing this recipe I’d actually never heard of this dish before but I’m really intrigued to try it now. Looks tasty!
I love this dish! Very easy to make, as these are ingredients that I usually have in the fridge. I used a little extra tsuyu than the recipe called for bc I like the salty umami broth over plain rice. I also sprinkled slivered roasted seaweed on top. Thanks for this comfort food recipe! ?❤️?❤️?
We never have takeout. Who needs to when you can make wonderful meals like this right in your own kitchen? Love this recipe.
This is totally one of those dishes that’s super comforting and it’s easy on the belly which makes it perfect for when you’re feeling under the weather, but want something other than soup!
Just ordered the tsuyu base and excited to make this!
Perfect meal for a busy day. It’s quick, easy, and tasty! I will be making this again!
Love how fast and easy this is! It was a yummy dinner, and I had leftovers for lunch!
I could go for a big bowl of this deliciousness any day.