Oyakodon

Name: Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 grams skinless chicken thighs; 2 teaspoons soy sauce; 1 teaspoon sake; 1/4 teaspoon grated ginger; 1 tablespoon potato starch; 2 teaspoons vegetable oil; 75 grams onion ((thinly sliced)); 1/2 cup dashi stock; 1 tablespoon soy sauce; 1 teaspoon sugar; 3 large eggs ((about 60 grams each)); 1 cup cooked Japanese short-grain rice; Mitsuba ((garnish to taste)); Shichimi togarashi ((garnish to taste))

Oyakodon is a Japanese rice bowl featuring tender chicken thighs and creamy eggs simmered in umami-rich dashi broth, deliverable at home with accessible ingredients and straightforward technique.

🌍Japanese 🏷️Rice bowl

Total

18 min

Servings

2

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Norecipes · by Marc Matsumoto

Ingredients

200 grams skinless chicken thighs
2 teaspoons soy sauce

1 teaspoon sake

1/4 teaspoon grated ginger

1 tablespoon potato starch

2 teaspoons vegetable oil

75 grams onion ((thinly sliced))

1/2 cup dashi stock

1 tablespoon soy sauce

1 teaspoon sugar

3 large eggs ((about 60 grams each))

1 cup cooked Japanese short-grain rice

Mitsuba ((garnish to taste))

Shichimi togarashi ((garnish to taste))

14 Ingredients

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Instructions

1
Marinate 200 grams skinless chicken thighs with 2 teaspoons soy sauce, 1 teaspoon sake, and 1/4 teaspoon grated ginger for at least 30 minutes.
2
When you’re ready to cook the Oyako Donburi, add 1 tablespoon potato starch to the chicken and mix it in well.
3
Break 3 large eggs into a bowl and beat 3-4 times until the egg whites and yolk are swirled but not mixed.
4
Heat a frying pan over medium heat and add 2 teaspoons vegetable oil and 75 grams onion. Stir-fry until the onions start turning translucent and soft.
5
Push the onions to the sides of the pan and add the chicken. Spread it into a single layer and fry on one side until browned (about 2 minutes).
6
Flip the chicken over and brown the second side (about another 1 1/2 minutes).
7
Add 1/2 cup stock, 1 tablespoon soy sauce, and 1 teaspoon sugar to the pan and simmer until the chicken is cooked through (another minute) and the sauce has thickened slightly.
8
With the sauce at a full boil, drizzle the egg into the pan from 1 foot (30cm) above.
9
Cook the egg while shaking the pan to redistribute, but do not stir.
10
When the egg is done to your liking, turn off the heat and divide the Oyakodon sauce between two bowls containing half the 1 cup cooked Japanese short-grain rice. Garnish with Mitsuba and serve with Shichimi togarashi.

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Tips & Notes

Pro tips

Marinate chicken 10–15 minutes in soy sauce, sake, and ginger before cooking to infuse flavor and tenderize.
Beat eggs lightly and pour into simmering (not boiling) broth; stir gently to create soft, creamy curds rather than a set omelet.
Slice onions thin and add them to broth 2–3 minutes before chicken to soften without losing texture.
Use potato starch to coat chicken lightly so it stays moist during pan-frying and absorbs flavor without drying.

Substitutions

Dashi stock → chicken or vegetable broth (flavor will be less authentic but still tasty)
Sake → mirin or dry sherry (adds sweetness; reduce sugar by 1/4 teaspoon)
Potato starch → cornstarch (1 teaspoon replaces 1 tablespoon; use less for lighter coating)

Storage & make-ahead

Store assembled oyakodon in an airtight container in the refrigerator for up to 2 days; reheat gently in a pot with a splash of water over medium-low heat, or portion into bowls and microwave 1–2 minutes until warm.