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Oyakodon (Japanese Chicken and Egg Bowl)

Japanese · Main

A classic Japanese soul food dish consisting of tender chicken and sweet onions simmered in a savory dashi-based sauce, finished with silky eggs and served over a hot bowl of rice.

Ready in 30 minutesHigh protein
The EZdish collectionAI-created recipe
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Oyakodon (Japanese Chicken and Egg Bowl) — recipe cover
20 minA little patience, a lot of flavor
Prep time10 min
Cook time10 min
Servings1 person
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. Combine the dashi, soy sauce, mirin, and sugar

    In a small saucepan or oyakodon pan, combine the dashi, soy sauce, mirin, and sugar. Bring the mixture to a simmer over medium heat.

  2. Add the sliced onions

    Add the sliced onions to the pan and cook for 2-3 minutes until they begin to soften.

    3 min

  3. Place the chicken pieces evenly

    Place the chicken pieces evenly over the onions. Cover the pan and simmer for about 4-5 minutes until the chicken is cooked through.

    5 min

  4. Whisk the eggs lightly

    Whisk the eggs lightly (do not over-mix). Pour the eggs slowly over the chicken and onions. Cover the pan again and cook for 30-60 seconds until the eggs are just set but still creamy.

    1 min

  5. Carefully slide the chicken and egg mixture

    Carefully slide the chicken and egg mixture over a bowl of hot cooked rice. Garnish with sliced scallions and serve immediately.

A little kitchen wisdom

The name 'Oyakodon' literally translates to 'parent-and-child bowl,' referring to the use of both chicken and egg. For the best texture, do not overcook the eggs; they should be slightly runny and custard-like.

What you'll need

Small saucepanSmall bowlWhisk
Keep the good going

For now. And for later.

Make it ahead

This dish is best served immediately for the correct egg texture.

Store & enjoy

Store leftovers in an airtight container in the fridge, but note that eggs will toughen when reheated. Reheat gently in a pan with a splash of water or dashi.

Allergens

Contains eggs, soy, gluten.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Oyakodon (Japanese Chicken and Egg Bowl)
Step 1 of 5

Combine the dashi, soy sauce, mirin, and sugar

In a small saucepan or oyakodon pan, combine the dashi, soy sauce, mirin, and sugar. Bring the mixture to a simmer over medium heat.