Oyakodon, a classic Japanese chicken and egg rice bowl, combines tender chicken thighs, savory onions, and eggs in a deliciously flavorful sauce. Topped with fresh green onions and optional garnishes like sesame seeds and togarashi, this dish is a comforting meal that’s quick and easy to make. Perfect for a cozy dinner or a satisfying lunch, this recipe brings the heartwarming flavors of Japan straight to your table.
Why You’ll Love This Recipe
Oyakodon is the epitome of a comforting, one-pan meal. The combination of chicken, eggs, and rice makes it incredibly filling, while the tsuyu base and dashi add a deep, savory flavor that’s balanced by the sweetness of simmered onions. The eggs bring a rich creaminess that coats the chicken and rice, making each bite absolutely irresistible. It’s simple to prepare yet packed with flavor, making it a perfect dish for anyone who craves something warm, hearty, and flavorful.
Ingredient Highlights
Chicken Thighs: Chicken thighs are used for their juiciness and tenderness, ensuring that every bite is full of flavor. They cook quickly and absorb the sauce wonderfully.
Tsuyu Base: The tsuyu base is a concentrated seasoning made with dashi, soy sauce, and mirin, giving the dish its signature savory flavor.
Eggs: The eggs are gently poured into the simmering sauce and cooked to your preferred doneness, adding a soft, silky texture to the dish.
Steamed Rice: Steamed rice serves as the perfect base to soak up the flavorful sauce and provide a satisfying, hearty foundation for the dish.
Garnishes: Green onions add a burst of freshness, while optional garnishes like sesame seeds and togarashi provide extra flavor and a slight kick.
Pro Tips Before You Start
Use bone-in, skinless chicken thighs for the best flavor, but boneless thighs also work well for quicker preparation.
Don’t overcook the eggs – they should be soft and slightly runny, creating a creamy sauce that coats the chicken and rice. If you prefer firmer eggs, let them cook a little longer.
Make your own tsuyu sauce using dashi, soy sauce, and mirin, or use a store-bought tsuyu base for convenience.
Adjust the heat by adding more togarashi (Japanese chili powder) if you like a spicier dish.
Rice options: If you don’t have steamed rice, you can use any type of short-grain rice, such as sushi rice, for a sticky, satisfying base.
How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl)
Step 1: Prepare the Oyakodon Sauce
In a small bowl, mix the tsuyu base with ¾ cup water. Set it aside for later use.
Step 2: Cook the Onions and Chicken
Heat a pan over medium heat and add the thinly sliced onions and chicken thighs. Pour in the prepared oyakodon sauce and let everything simmer together for about 5 minutes, or until the chicken is cooked through and the onions are softened.
Step 3: Add the Beaten Eggs
In a separate container, lightly beat the eggs. Drizzle the eggs over the chicken and onions in the pan. Add chopped green onions on top. Cover the pan and let the eggs cook for 1 to 3 minutes, depending on your desired level of doneness.
Step 4: To Serve
Portion steamed rice into large bowls. Spoon the cooked chicken and egg mixture over the rice, adding any remaining sauce from the pan.
Garnish with sesame seeds, togarashi (optional), and extra green onions. Serve immediately and enjoy your homemade oyakodon!
Serving Ideas
Oyakodon is a complete meal on its own, thanks to the chicken, eggs, and rice. However, you can also serve it with pickled vegetables like pickled ginger or tsukemono (Japanese pickles) for an added burst of flavor. It pairs beautifully with a side of miso soup for a comforting, traditional Japanese meal.
Storage
If you have leftovers, store the chicken and egg mixture separately from the rice in airtight containers in the refrigerator. The dish is best enjoyed fresh, but it can be stored for up to 2 days. Reheat gently on the stove, adding a splash of water or broth if needed to loosen the sauce.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer, but chicken thighs will give the dish more flavor and moisture.
Can I make this in advance?
Oyakodon is best served fresh, but you can prep the chicken and sauce ahead of time and store them in the fridge. Cook the eggs and assemble the dish just before serving.
Final Thoughts
Oyakodon is a quick, comforting meal that’s full of savory flavor and heartwarming ingredients. The combination of tender chicken, rich eggs, and flavorful sauce makes it a perfect choice for a cozy dinner or lunch. Whether you’re a fan of Japanese cuisine or new to it, this dish is sure to become a favorite in your recipe collection!

Oyakodon (Japanese Chicken and Egg Rice Bowl)
Ingredients
For the Oyakodon:
- 2 chicken thighs cut into thin bite-sized pieces
- 1 small onion thinly sliced
- 4 large eggs
- 2 ⅓ tablespoons tsuyu base concentrated seasoned dashi
- ¾ cup water (see Note 1)
To Serve:
- 2 servings steamed rice
- 1 stalk green onion or mitsuba Japanese parsley, chopped
- Sesame seeds or togarashi optional, for garnish
Instructions
- Mix tsuyu base and water. Set aside.
- Heat pan, cook onions and chicken with sauce for 5 minutes.
- Add beaten eggs and green onions, cook for 1-3 minutes.
- Serve over steamed rice, garnish with sesame seeds and togarashi.
Notes
- Note 1: If you don't have tsuyu base, you can substitute with ¼ cup dashi + 1 tablespoon soy sauce + 1 tablespoon mirin.
- Egg Doneness: For a soft, runny texture, cook the eggs for just 1–2 minutes. For firmer eggs, leave covered a bit longer.
- Traditional Garnish: Mitsuba is traditionally used in Japan, but green onion makes a great substitute.
- Make it a Meal: Add a side of miso soup or a small salad for a complete Japanese-style meal.