Recipe By User
Published Mar 5th
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 servings Calories 688.4

This is a delicious traditional Japanese meal consisting of chicken sauteed and then cooked in a Japanese broth, and then finished with egg and served over rice. It’s really easy, filling and delicious.

Recipe Ingredients

  • 2 cups uncooked jasmine rice
  • 4 cups water
  • 4 skinless, boneless chicken thighs, cut into small pieces
  • 1 onion, cut in half and sliced
  • 2 cups dashi stock, made with dashi powder
  • ¼ cup soy sauce
  • 3 tablespoons mirin (Japanese rice wine)
  • 3 tablespoons brown sugar
  • 4 eggs

Cooking Directions

  1. 1 Rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. Stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. Pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. Bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
  3. 3 Whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. Cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. Remove from heat.
  4. 4 To serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Nutrition Facts

  • Calories 688.4
  • Carbohydrate 97.9 g
  • Cholesterol 208.3 mg
  • Fat 14.6 g
  • Fiber 2.2 g
  • Protein 35.3 g
  • Saturated Fat 4.2 g
  • Sodium 1225.6 mg
  • Sugar 16.9 g


  1. I made according to recipe, ordering the hard to find ingredients online. But it came out too sweet for my taste. If I make it again, I will reduced the brown sugar to half. I also prefer a dish with more veggies.
  2. Great recipe -- thank you! If you want to be truly authentic, please use Japanese medium or short grain rice, not jasmine rice, and leave the egg slightly runny. The texture really is quite different, both with the runnier egg and with the Japanese rice. Also, dashi is a light, delicious broth made from kombu - Read more ...
  3. This is a good recipe for Oyakodon. However, if you really want to make it authentic Japanese, you will have to use Japanese short grain rice. We never use Jasmine rice in Japanese dishes because the texture is not right and the aroma doesn't mix with the flavors of other ingredients well. Other than that, - Read more ...
  4. in order for it to be traditional substitute jasmine rice for japonica jasmine is long grain rice usually used in Thailand japonica is short grain and much stickier and usually comes from Japan or Korea. Aside from that this recipe is amazing and tastes almost like my grand mother used to make me
  5. Oyakodon is one of my favorite Japanese recipe and I have tried it multiple times in an authentic Japanese restaurants in the States and Japan. Compared to those recipes provided by native Japanese home cooks on this is a pretty nice recipe. I'd like to share how my Oyakodon turned out for those of - Read more ...
  6. Real crowd-pleaser here. My kids loved it. Easy to make. To those who say that replacing the dashi with chicken stock, I feel you're missing the Japanese essence of this dish. I heartily recommend seeking out either dashi powder or, if you're feeling a little adventurous, try making your own. It's really quite easy. There - Read more ...
  7. very authentic and very easy. imho the dashi and the mirin are essential for real japanese diner flavor. you can buy it in the asian foods aisle of your regular supermarket. thanks for the recipe!
  8. This is the ORIGINAL Oyakodon recipe! If you can't find dashi, try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way, did you know that "Oyako" means "Parents and Children" (in this case, chicken and eggs); don is just the word used for "rice bowl" ;)
  9. Easy to make but only one thing. I rinse rice very quick only one time not until clear water because lost of nutritions in rice.
  10. I really enjoyed this recipe. I couldn't find dashi powder, so I substituted veggie stock, which worked just fine. Simple and very tasty.