Japanese Inspired Chicken and Egg Rice Bowl

Name: Japanese Chicken and Egg Rice Bowl (Oyakodon)
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 boneless chicken thighs (about 600 g total); 1.5 tbsp soy sauce; 1 tbsp vegetarian oyster sauce; ½ tsp black pepper; 2 tbsp cornstarch; 1 small onion (sliced); 1 tbsp neutral oil (like avocado or canola oil); Green onion (to garnish); 4 eggs (lightly beaten); ¾ cup dashi (chicken or vegetable stock); 2 tbsp soy sauce; 1 tbsp mirin (Or ½ tbsp sugar)

Oyakodon is a Japanese chicken and egg rice bowl featuring tender chicken thigh and sweet onions bound in a savory dashi-egg sauce. It's a high-protein comfort meal that comes together in under 30 minutes with pantry staples.

🌍Japanese 🥗Vegetarian 🏷️Chicken 🏷️Chicken and rice 🏷️Chicken dinner Chicken thigh

🏷️

🏷️Egg recipe

🏷️High protein

Japanese Inspired Chicken and Egg Rice Bowl

Total

30 min

Servings

4

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Tiffycooks

Ingredients

4 boneless chicken thighs (about 600 g total)
1.5 tbsp soy sauce
1 tbsp vegetarian oyster sauce
½ tsp black pepper
2 tbsp cornstarch
1 small onion (sliced)
1 tbsp neutral oil (like avocado or canola oil)
Green onion (to garnish)
4 eggs (lightly beaten)
¾ cup dashi (chicken or vegetable stock)
2 tbsp soy sauce
1 tbsp mirin (Or ½ tbsp sugar)

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Instructions

1
Season the Chicken: In a bowl, mix chicken thighs with soy sauce, vegetarian oyster sauce, and black pepper. Add a light coat of cornstarch and mix well to evenly coat.
2
Pan-Fry: Heat oil in a pan over medium-high heat. Add the chicken and cook for 2–3 minutes per side, until golden and about 80% cooked through. Remove and set aside.
3
Sauté the Onion: In the same pan, add sliced onion and sauté for 3–4 minutes until fragrant and slightly softened, letting it soak up all the savory chicken juices.
4
Add Sauce & Simmer: Pour in the stock, soy sauce, and mirin. Stir well, then add the chicken back into the pan. Let everything simmer for about 4 minutes so the chicken stays juicy and flavorful.
5
Finish with Eggs: Turn the heat down to low, Slowly pour in beaten eggs around the chicken. Cover with a lid and cook for 1–2 minutes, or until the eggs are just set and silky.
6
Serve: Spoon everything over a warm bowl of rice, making sure to get that glossy sauce on top.

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Tips & Notes

Pro tips

Toss chicken pieces in cornstarch before searing for a light coating that helps brown the exterior and thicken the sauce—don't skip this step.
Add beaten eggs off heat or on very low heat, stirring gently for 30–45 seconds until soft curds form; overcooking makes them rubbery.
Slice onions uniformly so they cook evenly; they should soften and caramelize slightly while the chicken cooks.
Pour the hot dashi mixture over eggs while the pan is still warm so they set into silky ribbons rather than remaining raw.

Substitutions

Soy sauce → tamari (gluten-free option)
Vegetarian oyster sauce → mushroom-based oyster sauce or 1 tsp mirin + ½ tsp soy sauce (less umami depth)
Dashi → chicken or vegetable stock (less authentic but acceptable)
Neutral oil → sesame oil (use half the amount for stronger flavor)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a pan with a splash of water or stock to avoid drying out.

Common Questions

Can I use chicken breast instead of thighs?

Chicken thigh is preferred for its juiciness and flavor, but breast works if you slice it thin and don't overcook it past 165°F to avoid drying out.

What is dashi and can I substitute it?

Dashi is a Japanese stock made from kombu and bonito. Use store-bought instant dashi, or substitute with chicken or vegetable stock—it will be less umami-forward but still delicious.

Why is my egg sauce curdled or chunky?

Eggs curdle if the pan is too hot or you add them too quickly. Lower heat to medium before adding beaten eggs and stir gently and constantly until silky curds form.

How do I scale this recipe?

Scale all ingredients proportionally. Each serving needs roughly 150g chicken thigh, 1 egg, 3 tbsp dashi, and ¼ sliced onion; adjust cornstarch in the coating accordingly.