Japan / Main dishes

Oyakodon

Name: Oyakodon
Prep time: 10 min
Cook time: 20 min
Yield: 2 portions
Cuisine: Japan
Ingredients: 250 g boneless chicken thigh, cut into small pieces; 1 small onion, sliced; 150 ml dashi stock; 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp sugar; 3 eggs, beaten; 350 g freshly cooked rice

A home-style chicken and egg rice bowl with a savory-sweet broth.

Prep10 min

Cook20 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Combine stock, soy sauce, mirin and sugar in a small frying pan. Add onion and simmer until softened.
Add the chicken and simmer gently, turning pieces so they cook evenly. Check the thickest pieces reach 74°C / 165°F.
Pour in the beaten eggs. Cover and cook until fully set; the egg mixture should reach 71°C / 160°F.
Divide the hot rice between two bowls and spoon the chicken, egg and some broth over it. Serve immediately.

A little kitchen note

This adaptation fully cooks the eggs rather than serving a soft-set topping. Check dashi ingredients; some contain fish.

Allergen notes

Egg, soy; wheat in many soy sauces; fish in some dashi. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 569 kcal
Protein: 40.0 g
Carbs: 60.1 g
Fat: 16.6 g
Fibre: 1.5 g
Total sugar: 7.7 g
Sodium: 1380 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it

Also from Japan.

Explore the collection

Japan / Appetizers

Cucumber sunomono

A cool cucumber side with a light rice-vinegar dressing.

15 min active + cooking · 2 portions

Japan / Desserts

Matcha butter cookies

A small batch of buttery cookies with a gentle green-tea flavor.

30 min active + cooking · 12 portions

Japan / Appetizers

Salted edamame

A home-cooking adaptation of salted edamame, with practical ingredients and clear steps.

10 min active + cooking · 4 portions