Easy Oyakodon (Japanese Chicken and Egg Rice Bowl)

Name: Easy Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 300 g boneless chicken thigh (skin-on preferred, or breast possible); 1 pinch salt; 1 tbsp all-purpose flour (for coating); 1 tsp cooking oil (neutral flavor); 100 ml dashi stock; 3 tbsp mirin; 1 tbsp light brown sugar (or granulated sugar); 1 tsp Chinese-style chicken bouillon powder (or regular chicken bouillon powder); ½ onion (yellow or white, thinly sliced); 2 tbsp Japanese soy sauce (koikuchi shoyu); 3 eggs (room temperature); kizami nori (shredded nori) (optional garnish); Japanese wild parsley (mitsuba) (or chopped green onion, optional garnish); 2 portions cooked Japanese short-grain rice (or Calrose)

Instructions

Prep:5minCook:20min

Oyakodon is a humble dish made up of succulent pan-fried chicken thigh, tender onions, and silky egg served on top of fluffy Japanese steamed rice. This recipe will teach you everything you need to know to make the ultimate Oyakodon!

Updated at: Sat, 10 Jan 2026 08:30:40 GMT