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Oyakodon or Japanese chicken and egg rice bowl topped with scallions.
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5 from 182 votes

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
Cook Time7 minutes
Total Time12 minutes
Course: dinner, lunch, Main Course
Cuisine: Japanese
Servings: 2
Calories: 485kcal

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
    Onions and chicken simmering in a seasoned dashi broth.

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
    Beaten egg drizzled over simmered chicken and onions in a dashi broth.

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
    Sliced green onions added to oyakodon and served over a bowl of rice.

Notes

  1. 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
  2. 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

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