Oyakodon (Japanese 1 bowl rice, chicken and Egg Dish)

Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that's been simmered in a broth of dashi, sake, mirin and soy sauce.
Oyakodon, Japanese Chicken and Egg over Rice
Oyakodon, Japanese Chicken and Egg over Rice

Estimated reading time: 3 minutes

Scroll down for the YouTube video.

Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that’s been simmered in a broth of dashi, sake, mirin and soy sauce. Simple, rustic, but so, so satisfying.

“Oyako” means mother and child, a reference to the egg and chicken that tops the rice, while “don” is short for donburi, which means bowl in Japanese.

Japanese Oyakodon
Japanese Oyakodon

There are many other donburi dishes, here are just some examples:

Katsudon – breaded pork cutlets (tonkatsu) on rice

Gyudon – beef (gyuniku) on rice

Kaisendon – seafood on rice

Unadon – grilled eel on rice

Perfect as a quick fix lunch but can also be the star for your Japanese menu!

I find it easier to cook one portion at a time as you can then just tip all the contents of the pan onto your rice. However, there is no reason why you can’t divide it up over a few bowls if you have a few mouths to feed. Just double, triple, whatever, the ingredients here.

Cooking Oyakodon at Home

Dashi

Dashi is Japanese for stock, and is the mainstay of many Japanese soups, sauces and a host of other dishes.  Dashi is so easy to make from scratch that after reading this, you’ll never reach for a sachet or ready made version – ever! Click here for our various dashi recipes.

Shichimi Togarashi

Togarashi is not only the Japanese word for chilli (pepper), but it also encompasses a range of mixes that have chilli as a main ingredient. In Japanese, the word shichi (or nana) means 7, depending on the context and where the speaker happens to be from.

So Shichimi Togarashi refers to a spice mix or condiment that has 7 different ingredients in it, heavy on the chilli. This should be found easily online, in large supermarkets and specialist Japanese stores. Or click here for our homemade recipe.

Shall we get cooking?

And if you fancy more Japanese recipes, head on over to the Japanese page for recipes like:

If you like the recipe and article, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood

Lin xx

Oyakodon – Japanese Chicken and Egg over Rice

Oyakodon is a Japanese one bowl rice dish. Steamed white rice is topped with a combination of onions, chicken and softly cooked eggs that’s been simmered in a broth of dashi, sake, mirin and soy sauce.
5 from 13 votes
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Course: Main Course
Cuisine: Japanese
Keyword: chicken, eggs, rice
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1
Calories: 650kcal
Author: Azlin Bloor

Ingredients

  • 100 g chicken thigh meat off the bone
  • 125 ml dashi or light chicken stock
  • 1 Tbsp light soy sauce
  • 2 tsp mirin
  • 1 tsp sake or rice wine or dry sherry
  • 1 small onion halved, then sliced thinly
  • 2 eggs slightly beaten

To serve

  • 1 cup cooked rice
  • 1 spring onion scallion, sliced as in the image

Instructions

  • Heat a frying pan over medium high heat and pour in the dashi, soy sauce, mirin and sake and bring to a gentle boil.
  • Add the onions and cook for about a minute.
  • Add the chicken, stir and simmer on low heat, uncovered, until the chicken is cooked, about 5-10 minutes, depending on the size of your chicken.
  • Pour the beaten egg all over the chicken, don’t stir, cook it, covered for 1-2 minutes, until the egg is set. I prefer mine a little on the runny side still. If you want a fully cooked egg, go for 1 more minute.
  • Fluff up the rice and dish it up into a bowl.
  • Tip the chicken and egg mix onto your rice, top with spring onions and serve immediately. Sprinkle with some togarashi schichimi or crushed nori, if you like.

Video

Nutrition

Serving: 1 | Calories: 650kcal | Carbohydrates: 62g | Protein: 37g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 425mg | Sodium: 1689mg | Potassium: 722mg | Fiber: 3g | Sugar: 8g | Vitamin A: 680IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 4mg

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4 thoughts on “Oyakodon (Japanese 1 bowl rice, chicken and Egg Dish)”

  1. Roseliba Batubara

    5 stars
    Looks so easy and delicious too dear. Save it to try it later. Thank you for this recipe and the knowledge about japanese food❤

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