Oyakodon Chicken and Egg Bowl (Printable)

Savory chicken and egg dish over steamed rice, ready in 30 minutes.

# What You Need:

→ Protein & Eggs

01 - 2 boneless, skinless chicken thighs (approximately 9 ounces), cut into bite-sized pieces
02 - 3 large eggs

→ Vegetables & Aromatics

03 - 1 small onion, thinly sliced
04 - 2 spring onions, finely sliced for garnish

→ Sauce

05 - ½ cup dashi stock or low-sodium chicken broth
06 - 2 tablespoons soy sauce
07 - 1 tablespoon mirin
08 - 1 tablespoon sake
09 - 1 teaspoon sugar

→ Rice

10 - 2 bowls cooked Japanese short-grain rice (approximately 10½ ounces)

# How To Make It:

01 - Combine dashi stock, soy sauce, mirin, sake, and sugar in a small bowl. Stir thoroughly until sugar completely dissolves.
02 - Heat a medium skillet over medium heat. Add sliced onion and prepared sauce mixture. Simmer for 3–4 minutes until onions become translucent and tender.
03 - Add chicken pieces to the skillet. Cover and simmer for 6–8 minutes, turning pieces halfway through, until chicken is fully cooked and no longer pink in the center.
04 - Lightly beat eggs in a bowl. Pour evenly over the chicken and onion mixture. Cover and cook for 1–2 minutes until eggs are just set but still slightly runny. Remove from heat immediately to prevent overcooking.
05 - Divide hot steamed rice between two serving bowls. Gently slide the chicken and egg mixture over the rice, ensuring even distribution.
06 - Sprinkle with sliced spring onions. Serve immediately while eggs remain silky and warm.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes but tastes like something you spent all afternoon nurturing
  • The sauce strikes that perfect balance between savory and slightly sweet that makes Japanese home cooking so addictive
  • Everything cooks in one pan, meaning less cleanup and more time for eating
02 -
  • Removing the pan from heat the moment the eggs set is crucial because residual heat will continue cooking them
  • The sauce should reduce slightly but not disappear completely because that liquid is what makes the rice so incredible
  • Cutting chicken into uniformly sized pieces ensures everything cooks evenly and nobody gets an overcooked bite
03 -
  • Have your bowls of rice ready before you start cooking because this dish needs to be served immediately
  • If the sauce reduces too much, add a splash of water rather than more soy sauce to maintain the balance

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