Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe (2024)

Why It Works

  • The broth is flavored with a balanced mixture of soy sauce and sugar for a sweet and salty profile.
  • Adding the onions before the chicken and using a high proportion of broth allows you to simmer it down for better flavor.
  • Reserving extra egg yolks and adding them back to the bowl (or bowls) at the end gives the dish extra richness.

Super popular both at restaurants and at home, oyakodon (Japanese chicken and egg rice bowl) is sort of like the pizza of Japan—if pizza were the kind of soul-satisfying comfort food that's easy to make at home, with minimal ingredients, in about 20 minutes. This kind of quick and easy one-pot rice bowl is a huge time-saver in the kitchen.

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe (1)

In Japanese,oyameans "parent," andkomeans "child."Donburi, typically shortened to justdon, means "bowl," though, like "paella" or "casserole," it's also the name of any dish served in a donburi. These dishes are frequently (but not always) composed of ingredients simmered together in broth, then poured over rice. In this case, the oya and the ko are chicken and egg.

Making Oyakodon Broth

To make it, I start with the classic Japanese sweet-and-savory combination ofdashi, soy sauce, sake (make sure to use a dry one), and sugar. Some folks use mirin instead of sake; either will work. After combining these ingredients in a saucepan and bringing the mixture to a simmer, I add a thinly sliced onion. If you want to get all fancy or plan on making this alot, you can spring for a donburi pan, a small, saucer-like skillet designed specifically for simmering ingredients destined for rice-topping. Otherwise, a skillet will do fine. (You'll just have to squish the ingredients around a bit to get them to fit perfectly on top of a bowl of rice.)

I like to use a little bit more broth than is typical—I start with about a cup for every three eggs—because I like to simmer it down to tenderize the onion and to concentrate the flavor of the stock. I find that cooking the onions for a full five minutes at a hard simmer before adding some thinly sliced chicken gives them plenty of time to tenderize.

Additional Oyakodon Ingredients

I also like to use boneless, skinless chicken thighs, which stay juicy as they simmer, though you can easily use chicken breast if you prefer. Just be sure to slice the chicken thin so that it cooks rapidly, and don't let it overcook! Five to seven minutes is plenty of time for thighs, and three to four minutes should do for breast.

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe (2)

Once the chicken is cooked through, I add some sliced scallions. If you can get your hands onmitsuba, this is the place to use it. It's a Japanese herb that looks and tastes a bit like parsley, but the flavor is much milder. The aroma reminds me a little of watercress, but without any of the pepperiness. It won't make or break the dish, but it's nice to have if you can find it.

Next, I add eggs. The key here is to not overbeat them. You want to see distinct sections of egg white and yolk. Chopsticks are my favorite tool for beating eggs like this, and the chopsticks can then be used to drizzle the eggs into the simmering broth (see the video below). Traditionally, you'd cover and simmer the eggs until they're about half set, though nobody is stopping you from cooking them however you like them. Once the eggs are cooked, I pour the contents of the pan over rice. There will be quite a bit of extra juice. This is fine. It should soak into the rice and flavor the entire bowl.

Personally, I like to mix things up a bit by adding an extra egg white to the beaten eggs, reserving the yolk, cooking theoyakoto medium, then adding the extra raw egg yolk back to the top of the bowl for mixing in.

But that's just me.

August 2016

Recipe Details

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

Cook20 mins

Active20 mins

Total20 mins

Serves2 servings


  • 1 cup (240ml) homemade or instant dashi (see notes)

  • 2 tablespoons (30ml) dry sake

  • 1 tablespoon (15ml) soy sauce, plus more to taste

  • 1 tablespoon (15g) sugar, plus more to taste

  • 1 large onion (about 6 ounces; 170g), thinly sliced

  • 12 ounces (340g) boneless, skinless chicken thighs or breast, thinly sliced

  • 3 scallions, ends trimmed and thinly sliced, divided

  • 2 stems mitsuba (optional; see note)

  • 3 to 4 large eggs (see note)

To Serve:

  • 2 cups cooked white rice

  • Togarashi (see note)


  1. Combine dashi, sake, soy sauce, and sugar in a 10-inch skillet and bring to a simmer over high heat. Adjust heat to maintain a strong simmer. Stir in onion and cook, stirring occasionally, until onion is half tender, about 5 minutes. Add chicken pieces and cook, stirring and turning chicken occasionally, until chicken is cooked through and broth has reduced by about half, 5 to 7 minutes for chicken thighs or 3 to 4 minutes for chicken breast. Stir in half of scallions and all of mitsuba (if using), then season broth to taste with more soy sauce or sugar as desired. The sauce should have a balanced sweet-and-salty flavor.

    Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe (3)

  2. Reduce heat to a bare simmer. Pour beaten eggs into skillet in a thin, steady stream, holding chopsticks over edge of bowl to help distribute eggs evenly (see video above). Cover and cook until eggs are cooked to desired doneness, about 1 minute for runny eggs or 3 minutes for medium-firm.

    Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe (4)

  3. To Serve: Transfer hot rice to a single large bowl or 2 individual serving bowls. Top with egg and chicken mixture, pouring out any excess broth from saucepan over rice. Add an extra egg yolk to center of each bowl, if desired (see note). Garnish with remaining sliced scallions and togarashi. Serve immediately.

    Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe (5)

Special Equipment



Homemade dashi is nice, but not necessary for this simple dish, which has so many other strong flavors.

Mitsuba is a Japanese herb similar to parsley. It can be found in Japanese grocery stores; omit it if unavailable.

For a richer finished dish, use 4 eggs, reserving 2 of the yolks. Beat the extra egg whites together with the eggs in step 2, then add the reserved egg yolks to the finished bowls just before serving.

Togarashi is Japanese chile powder, which comes in both ichimi (chiles only) and shichimi (chiles blended with other dried aromatics) versions. Either will work on this dish.

  • Japanese
  • Dairy-free Mains
  • Chicken Thighs
  • Eggs
  • White Rice
Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe (2024)


Can you make oyakodon without dashi? ›

Homemade dashi is nice, but not necessary for this simple dish, which has so many other strong flavors.

What is the most popular Japanese chicken dish? ›

Yakitori. Yakitori, or grilled chicken on skewers, is a street-food favorite among Japanese people of all ages. Generally two types of seasonings are available—a soy sauce-based sauce that is a bit on the sweet side or a simple sprinkling of salt that keeps the natural taste of the chicken front and center.

What does oyakodon mean in Japanese? ›


A direct translation of oyakodon is parent and child rice bowl. It's a poetic nod to the fact that both chicken and egg are the star ingredients of this classic Japanese donburi recipe. Fun fact: Chicken in Japanese is 鶏肉 (toriniku).

How long does oyakodon last in the fridge? ›

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2–3 days. To store in the freezer, do not add the eggs. You can add eggs after you reheat it in the pan.

What is the best substitute for dashi? ›

The 12 Best Dashi Substitutes For Your Home Kitchen
SubstituteFlavor Profile
Soy SauceSalty, slightly bitter, and umami.
Oyster SauceSalty, bitter, sweet, umami, slight shellfish undertone
Instant Dashi PowderUmami, fishy taste, some saltiness.
Chicken BrothSweeter, gently fatty, some umami
8 more rows
Aug 18, 2023

What is Japanese dashi made of? ›

Classic dashi is made using kelp and katsuobushi (dried bonito flakes). A range of stocks of different character can be created from just these two ingredients. The most prized is ichiban (primary) dashi, which is made by soaking or gently heating the finest kombu and briefly adding katsuobushi.

What is the number 1 dish in Japan? ›

There are various kinds of sushi dishes, such as nigirizushi (hand formed sushi), makizushi (rolled sushi) and chirashi (sushi rice topped with raw fish). Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes inside Japan, as well.

What are the top 3 most popular foods in Japan? ›

Sushi, ramen, and yakiniku are the three most popular dishes that Japanese people prefer to eat out, and four more, including curry rice, are popular meals.

What is the difference between oyakodon and donburi chicken? ›

Donburi (丼) means either a rice bowl or a rice-bowl dish and includes many quick Japanese rice dishes with different toppings. Oyakodon (親子丼) means “parent and child donburi” and this charming name refers to its main ingredients: chicken and eggs.

Is Japanese rice bowl healthy? ›

A one-bowl Japanese rice bowl size is a perfect dish to prepare at home because it has nutritious ingredients including grains, protein, vegetables, and sauce.

What is the difference between oyakodon and chicken Katsu Don? ›

A variation made with chicken katsu and egg is called oyako katsudon, which is distinguished from oyakodon where the meat in the latter is not fried.

Does oyakodon reheat well? ›

Serve the oyakodon over cooked rice and a side of kimchi. It's supposed to be a little soupy, so don't forget to scoop up the liquid, too. Store leftovers tightly covered in the fridge for up to 2 days. To reheat, microwave in 1-minute intervals until heated through.

How long is egg rice good for? ›

Rice should ideally be served as soon as it has been cooked but, if that is not possible, for example if you are meal-prepping and need to cook your rice in advance, it is best to cool the rice as quickly as possible. The egg fried rice should then be kept in the fridge for no more than one day until reheating.

How long do Japanese eggs last in the fridge? ›

How long do eggs last?
ItemRoom temperatureRefrigerator
In-shell egg, freshless than 2 hours in the U.S., Japan, Australia, Sweden, or the Netherlands; 1–3 weeks in other countries3–5 weeks
Raw egg yolksless than 2 hours2–4 days
Raw egg whitesless than 2 hours2–4 days
Hard-boiled eggsless than 2 hours1 week
4 more rows

What can I use instead of dashi for miso? ›

The base of any great miso soup is its liquid component. In lieu of dashi, a homemade vegetable broth can be used. Not only does this serve as a dashi substitute, but it also adds a layer of flavor complexity while keeping the dish plant-based and accessible to those on a vegetarian or vegan diet.

Can you replace dashi with vegetable stock? ›

Dashi substitute is a term used to describe alternative ingredients that can be used in place of dashi, a traditional Japanese soup stock. These substitutes can include ingredients such as vegetable broth, chicken broth, or even miso paste.

What is a substitute for dashi powder in miso soup? ›

Use vegetable stock: Instead of using dashi, you can use a vegetable stock as the base for your miso soup. Simply simmer the vegetables of your choice in water to create a flavorful broth, then add miso paste and any additional ingredients to the broth.

What is a substitute for dashi in Katsu? ›

Substitute for Dashi

While producing less of an authentic flavour, you can also create stock from cooking chicken or shrimp, or alternatively use a chicken stock cube or powder if you are in a pinch!

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