Oyakodon (Japanese Chicken and Egg Rice) Recipe

Name: Oyakodon (Japanese Chicken and Egg Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 small onion, cut into rings; 8 ounces chicken thighs, fat trimmed cut into bite-sized pieces; 3 large eggs, lightly beaten; ¾ cup water; 1 stalk scallion, cut diagonally; hot cooked rice, for serving; 1 ½ tablespoons soup, base (Mizkan Bonito Flavored Soup Base); 1 ½ tablespoons mirin (Mizkan Honteri Mirin); 1 teaspoon sugar; 1 teaspoon soy sauce

Servings: persons

1
Combine all the sauce ingredients in a small bowl.
2
Stir to combine well.
3
Heat up a small saucepan on high heat and bring the water to boil.
4
Add the sliced onion, chicken, the mixed sauce and cook for 2 minutes.
5
Skim off the scum.
6
Pour the eggs slowly in a circular motion covering the chicken.
7
Lower the heat to simmer and cover the saucepan with its lid.
8
Cook for 2 minutes.
9
Add the scallions.
10
To serve, add steamed rice to two rice bowls and top with the simmered chicken and eggs.
11
Serve immediately.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 small onion, cut into rings, 8 ounces chicken thighs, fat trimmed cut into bite-sized pieces, 3 large eggs, lightly beaten, ¾ cup water, and more.

Yes, Oyakodon (Japanese Chicken and Egg Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyakodon (Japanese Chicken and Egg Rice)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions