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Japanese Oyakodon

Oyakodon – Japanese Chicken and Egg over Rice

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1 1x


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.



  • 100g (3.5 oz) chicken thigh meat, off the bone
  • 125ml (1/2 cup) 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


  1. Heat a frying pan over medium high heat and pour in the dashi, soy sauce, mirin and sake and bring to a gentle boil.
  2. Add the onions and cook for about a minute.
  3. 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.
  4. 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.
  5. Fluff up the rice and dish it up into a bowl.
  6. 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.
  • Category: Main Course
  • Cuisine: Japanese


  • Serving Size: 1