Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon is a comforting and savory Japanese chicken and egg rice bowl made with juicy chicken thighs, soft eggs, and sweet onions simmered in a flavorful dashi-based sauce. This one-pan dish comes together quickly and is perfect for a cozy meal at home.
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.