Recipe

Oyakodon (Chicken and Egg Rice Bowl)

Tender chicken and onions simmered in a dashi-soy-sweet broth, finished with silky eggs and served over hot rice for the coziest bowl. This is a generously brothy, tsuyu-daku style on purpose, perfect for soaking into the rice.

By Matt Campbell

•

4.8

A steaming bowl of oyakodon with tender chicken and soft ribbons of egg over short-grain rice, garnished with sliced scallions, photographed on a simple kitchen table in natural light

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Oyakodon is the kind of dinner that feels like it’s giving you a hug back. You simmer chicken and onions in a savory-sweet dashi broth, pour in eggs in stages so they set into soft ribbons, then slide the whole thing over hot short-grain rice. It’s gentle, cozy, and somehow still bright if you finish with scallions and a hit of shichimi togarashi.

If you’ve made katsudon, think of oyakodon as its lower-drama sibling. Katsudon is crunchy pork cutlet plus egg and sauce, which is amazing but involves breading and frying. Oyakodon is the “I want comfort, but I also want to be in bed by 9” version. Same donburi spirit, totally different vibe.

Chicken and sliced onions simmering in a shallow skillet with dashi-soy broth, with a pair of chopsticks resting on the edge of the pan

Why It Works

Big flavor from small effort: Dashi plus soy sauce, mirin, and a touch of sugar creates that classic Japanese sweet-savory broth in minutes.
Eggs with the perfect texture: Pouring beaten eggs in stages gives you tender curds and silky ribbons instead of scrambled eggs.
Weeknight-friendly: One pan, no deep-frying, and it’s on the table fast with pantry staples.
Customizable without losing the point: Swap in thigh or breast, add greens, or adjust sweetness, but the broth-and-egg finish stays true.

Pairs Well With

Storage Tips

Oyakodon is at its best right after cooking, when the eggs are still soft and the rice is steamy. That said, leftovers are totally doable if you’re realistic about texture.

Refrigerate: Store the chicken, egg, and sauce separately from the rice if you can. Airtight containers, up to 2 days.
Reheat: Warm the chicken and sauce gently in a small pan over low heat with a splash of water. If you microwave, use 50 percent power and short bursts so the egg does not turn rubbery.
Rice: Reheat rice with a teaspoon of water and cover loosely to steam it back to life.
Freezing: Not ideal because eggs get spongy and watery after thawing. If you want to freeze something, freeze cooked rice instead.

Food safety note: If you are serving anyone who is pregnant, immunocompromised, or simply prefers firmer eggs, cook the egg layer longer until fully set.

Common Questions

What does “oyakodon” mean?

It translates to “parent and child bowl,” referring to chicken and egg served together over rice.

Do I have to use dashi?

Dashi is the signature flavor here. If you have dashi powder or a dashi packet, use it. For dietary transparency, many instant dashi products contain bonito (fish) and kombu (kelp), and some include added MSG. In a pinch, you can use low-sodium chicken broth, but the bowl will taste less distinctly Japanese.

Why pour the eggs in stages?

Because it gives you that classic texture: some set, some barely set, all silky. One big pour tends to set too evenly and can lean scrambled.

Is oyakodon supposed to be runny?

Traditionally, the eggs are often softly set rather than fully firm. If you prefer them more set (or you are cautious about egg doneness), just cover and cook a little longer until it looks right to you.

What chicken cut is best?

Boneless, skinless thighs are forgiving and stay juicy. Breast works too, just keep the simmer gentle and do not overcook it.

Can I add vegetables?

Absolutely. Mushrooms (shiitake), a handful of spinach, or thinly sliced cabbage are great. Add quick-cooking greens at the end so they just wilt.

What’s the difference between oyakodon and katsudon?

Katsudon uses a breaded, fried cutlet (usually pork) that gets simmered briefly with egg and sauce. Oyakodon uses simmered chicken, no breading, no frying. Both are donburi comfort, just different paths to it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8-inch or 10-inch skillet with a lid (a wider 12-inch pan can make the eggs set too thin)
Small bowl for beating eggs
Sharp knife and cutting board
Measuring spoons and cup
Rice cooker or small pot for rice

I love ambitious cooking projects, but oyakodon is what I make when I want a meal that behaves. One pan, a short ingredient list, and the reward is immediate: that moment when the eggs hit the simmering broth and turn into soft ribbons feels like kitchen magic that does not require a culinary degree. It’s also the dish that reminds me to taste as I go. A little more soy if it needs depth, a little more mirin if it needs roundness, and suddenly you have a bowl that tastes like you tried way harder than you did.

Oyakodon (Chicken and Egg Rice Bowl)

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 2

Ingredients

For the rice

2 cups cooked short-grain Japanese rice (about 1 cup per serving), hot

For the oyakodon

8 oz boneless, skinless chicken thighs, cut into 1-inch pieces
1 small onion, thinly sliced
1 cup dashi (made from instant dashi powder or packet)
2 1/2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake (optional)
1 to 2 tsp sugar (start with 1 tsp, adjust to taste)
3 large eggs
1 scallion, thinly sliced (for serving)
Shichimi togarashi or toasted sesame seeds (optional, for serving)
Mitsuba (optional, for serving)

Optional add-ins: a small handful of sliced shiitake mushrooms, or a handful of spinach added at the end to wilt.

Instructions

Get your rice ready. Oyakodon moves fast once the pan is going. Make sure the rice is hot and fluffed in serving bowls. (If you need a refresher, rinse short-grain rice until the water runs mostly clear, then cook in a rice cooker or use your usual method.)
Mix the broth. In a measuring cup or small bowl, stir together dashi, soy sauce, mirin, sake (if using), and sugar.
Simmer onion. Add the broth to an 8-inch or 10-inch skillet over medium heat. Add the sliced onion and simmer for 3 to 5 minutes, until it starts to soften and turn translucent.
Cook the chicken. Add chicken pieces and gently simmer until cooked through, about 5 to 7 minutes. Keep it at a steady simmer, not a hard boil, so the chicken stays tender. It is done when it is no longer pink in the center and reaches 165°F (74°C).
Beat the eggs, lightly. Crack eggs into a bowl and beat with chopsticks or a fork just until combined. You want streaks of white and yolk, not a totally uniform mix. That’s how you get prettier ribbons.
Pour eggs in stages. Turn heat down to medium-low. Drizzle about half the egg mixture over the chicken and onions. Cover and cook 30 to 45 seconds. Drizzle in the remaining egg, then cover again for 30 to 60 seconds until the eggs are softly set. Turn off the heat when the eggs look slightly underdone; carryover heat will finish them. If you want a firmer set, keep it covered another 30 to 60 seconds.
Serve. Slide the chicken, onions, eggs, and plenty of broth over the hot rice. Top with scallions, mitsuba (if using), and a pinch of shichimi togarashi if you want a little lift.

A shallow skillet of oyakodon just after adding beaten eggs, showing soft egg ribbons setting around chicken and onions in a light brown broth

Pro tips

Taste the broth before adding eggs: Adjust with a splash more soy for saltiness or a pinch more sugar for roundness.
Do not over-stir: Once eggs go in, hands off. Let steam and gentle heat do the work.
Keep it shallow, but not too wide: An 8-inch or 10-inch skillet helps the egg set into ribbons instead of a thin crepe. If you only have a 12-inch skillet, consider scaling up slightly or using less surface area by keeping the contents pooled toward the center.
This is tsuyu-daku on purpose: The 1 cup of dashi makes a generously brothy bowl, which is excellent for soaking into the rice. Prefer it less brothy? Start with 3/4 cup and add a splash as needed.

Nutrition information is estimated.

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