Oyakodon - Chicken and Egg Rice Bowl

Name: Oyakodon - Crispy Chicken and Egg Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless chicken thighs, but with skin (in Japan, this is usually sold as one intact piece); salt, to taste; 3 tablespoons mirin; 1 tablespoon sake; 1 cup dashi; 2 tablespoons soy sauce; 1 tablespoon sugar; 1/2 large onion, thinly sliced; 2 large eggs, gently beaten; 1 green onions or 1 scallion, finely sliced for garnish; 3 cups japanese cooked rice

Oyakodon is a Japanese rice bowl topped with pan-seared chicken thighs and silky egg custard simmered in dashi broth. This recipe prioritizes crispy browned skin by searing the chicken before adding it to the sauce.

🏷️Poultry 🏷️Meat 🏷️Japanese 🏷️Asian 🏷️< 60 mins

Total

35 min

Servings

2

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Food.com · by konekochan

Ingredients

2 boneless chicken thighs, but with skin (in Japan, this is usually sold as one intact piece)
salt, to taste
3 tablespoons mirin
1 tablespoon sake
1 cup dashi
2 tablespoons soy sauce
1 tablespoon sugar
1/2 large onion, thinly sliced
2 large eggs, gently beaten
1 green onions or 1 scallion, finely sliced for garnish
3 cups japanese cooked rice

11 Ingredients

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Instructions

1
Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water) on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains.
2
Bring mirin and sake to a boil in the same large frying pan.
3
Add dashi, soy sauce and sugar and bring back up to a boil.
4
Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go).
5
Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan.
6
Pour the mixture over each rice bowl and top with mitsuba.

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Tips & Notes

Pro tips

Sear chicken skin-side down in a dry pan first until skin is golden and crispy and fat renders — this builds flavor before the simmering step.
Use a instant-read thermometer: pull chicken at 165°F internal temperature to prevent overcooking during the brief sauce simmer.
Pour beaten eggs in a thin stream while gently stirring the simmering broth to create silky ribbons rather than a scrambled texture.
Toast the chicken skin briefly in the pan before adding sauce — even 2-3 extra minutes prevents the skin from becoming rubbery.

Substitutions

Boneless chicken breast → chicken thighs (thighs are fattier and stay moist; breast will dry out faster)
Mirin → honey or brown sugar (reduces sweetness slightly; use 2 tablespoons honey for 3 tablespoons mirin)
Green onion garnish → shichimi togarashi or nori strips (traditional alternatives for finishing)

Storage & make-ahead

Store cooked components separately in the refrigerator for up to 3 days; reheat chicken and broth gently, then add fresh beaten eggs just before serving.

Common Questions

Can I use boneless, skinless chicken thighs?

The recipe calls for skin-on thighs specifically for browning and texture. Skinless will lack the crispy element and rendered fat that seasons the dish.

How do I know when the eggs are set correctly?

Pour beaten eggs over the simmering chicken and onions, then cover. Cook 1-2 minutes until the top is barely set but still slightly wet — it will continue cooking off heat.