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Oyakodon (Japanese Chicken & Egg Rice Bowl) Recipe & Video

  • Author: Seonkyoung Longest
  • Total Time: 10 mins
  • Yield: 1 1x



  • 1 chicken thigh (approximately 5 oz.)
  • 1/2 of medium size onion
  • 2 Tbs. mitsuba, flat leaf parsley, cilantro, chive or green onion
  • 2 Tbs. soy sauce
  • 1 Tbs. mirin
  • 1 Tbs. sake (rice wine)
  • 1 Tbs. sugar
  • ½ cup dashi stock
  • 2 eggs
  • 1 cup warm cooked rice


  1. Cut chicken thigh into bite size pieces, slice onion into ¼ to ½-inch wide pieces and roughly chop mitsuba(or other herb you are using) and set aside.
  2. In a mixing bowl, combine soy sauce, mirin, sake, sugar and dashi stock and whisk until sugar has dissolved. Set aside. Crack eggs into another mixing bowl and just break down white and yolk, but not whisking or over mixing.
  3. Add sauce into an 8-inch skillet or donburi-nabe and bring it to boil over high heat. Add onion slices and chicken; spread evenly and cover. Cook 7 to 8 minutes. In half of cooking time, turn chicken and onion over so they will cook evenly.
  4. Pour eggs evenly on top, cover and cook 10 to 30 seconds or until your desired doneness. Sprinkle mitsuba right on top and serve over warm cooked rice. Enjoy!
  • Prep Time: 2 mins
  • Cook Time: 8 mins