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Oyakodon (Japanese Chicken and Egg Rice bowl) next to chopsticks and a lid.
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Oyakodon (Japanese Chicken and Egg Rice Bowl)

A recipe for Oyakodon (親子丼, Japanese Chicken and Egg Rice Bowl)! Pieces of chicken and onion are simmered in a sweet and savory egg mixture before serving over a bowl of rice.
Course Main
Cuisine Japanese
Keyword chicken, egg, Japan, Japanese, rice, rice bowl
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 55 minutes
Servings 2 Servings

Ingredients

Chicken:

  • 8 ounces (227 grams) boneless, skinless chicken thighs cut into bite size pieces (about 1 inch, 2.5 centimeters)
  • 1 tablespoon (15 milliliters) soy sauce
  • 2 teaspoons (10 milliliters) sake
  • 1/4 inch (6 millimeter) piece fresh ginger grated

Oyakodon:

  • 1/2 cup (120 milliliters) dashi
  • 2 tablespoons (30 milliliters) soy sauce
  • 2 tablespoons (30 milliliters) mirin
  • 1 teaspoon granulated sugar
  • 1 tablespoon (15 milliliters) vegetable oil
  • 1/2 onion peeled and thinly sliced, divided
  • 4 large eggs divided
  • 2 servings freshly steamed white rice
  • Chopped Mitsuba or sliced scallions for garnish
  • Shichimi Togarashi optional

Instructions

  • Place the chicken pieces in a large bowl. Add the 1 tablespoon soy sauce, sake, and ginger. Toss well to coat and set aside for 30 minutes or cover and refrigerate for up to 3 hours.
  • Drain off the excess marinade.
  • In a medium bowl, whisk together the dashi, soy sauce, mirin, and sugar until the sugar has dissolved.
  • Place a small 6-8 inch (15-20 centimeter) nonstick skillet over medium heat and add a thin layer of vegetable oil.
  • Add half of the onion slices and cook, stirring occasionally, until starting to soften.
  • Add half of the chicken pieces and cook, turning to brown on all sides.
  • Pour in half of the dashi mixture. Bring the liquid to a simmer and cook until slightly reduced and the chicken has cooked through, 3-5 minutes.
  • Break two eggs into a bowl and use a fork or chopsticks to very gently mix and break the yolks. There should still be distinct streaks of yolk and egg white.
  • Reduce heat to medium low and pour the eggs evenly over the chicken.
  • Shake the pan gently to make an even layer and cook, without stirring, until the eggs are mostly set.
  • Place a serving of rice in an individual bowl.
  • Slide the chicken and eggs from the pan over the rice and garnish with the mitsuba or scallions and optionally the Shichimi Togarashi.
  • Repeat with remaining ingredients to make one more bowl and serve immediately.