Description
Oyakodon is a classic Japanese chicken and egg rice bowl that’s quick, cozy, and comforting. With juicy chicken simmered in a savory-sweet broth, tender onions, and silky eggs layered over steaming rice, this 15-minute donburi is the ultimate weeknight comfort food.
Ingredients
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2 skinless boneless chicken thighs, diced (1-inch / 2.5 cm pieces)
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2 large eggs, lightly beaten (not fully mixed)
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½ cup (120 ml) chicken or dashi stock
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¼ medium onion, thinly sliced
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1 tbsp (15 ml) mirin
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1 tbsp (15 ml) regular soy sauce
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1 tbsp (15 ml) sake
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2 tsp (8 g) white sugar
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½ green onion, finely chopped (or parsley)
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2 cups (320 g) cooked rice
Instructions
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Marinate chicken – Toss chicken pieces with sake while prepping other ingredients.
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Prepare eggs – Lightly beat eggs, leaving some streaks of white.
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Simmer base – In a small frying pan, combine stock, soy sauce, mirin, and sugar. Bring to a gentle simmer.
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Cook chicken & onions – Add onions evenly, then chicken in a single layer. Cook 2 minutes, flip, then cook 1 minute more.
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Add eggs – Pour beaten eggs in a circular motion over the chicken. Cook uncovered 2 minutes for soft eggs, or cover for firmer eggs.
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Assemble – Scoop hot rice into bowls and slide the chicken-egg mixture on top.
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Serve – Garnish with green onions or parsley. Serve immediately.
Notes
Don’t overbeat eggs—streaks of white keep the texture silky.
Chicken thighs stay juicier than breasts.
Use low heat for soft eggs; high heat makes them rubbery.
No sake? Sub with white wine or skip.
Batch-prep the stock mixture to save time on busy nights.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese