12-Minute Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon is a delicious Japanese chicken and egg rice bowl (donburi) made with simmered chicken, eggs, and onions 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!
Prep Time5 minutes mins
Cook Time7 minutes mins
Total Time12 minutes mins
Course: dinner, lunch, Main Course
Cuisine: Japanese
Servings: 2
Calories: 485kcal
- 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)
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
- 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.
Calories: 485kcal | Carbohydrates: 28g | Protein: 35g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 366mg | Sodium: 1200mg | Potassium: 455mg | Fiber: 1g | Sugar: 2g | Vitamin A: 627IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 3mg