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Delicious ultimate Oyakodon bowl with chicken and eggs served in a traditional style

Oyakodon

A cozy Japanese dish that combines tender chicken and creamy eggs served over warm rice, perfect for quick dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g boneless chicken thigh Choose skin-on for added flavor. Cut across the grain for maximum tenderness.
  • 1 pinch salt Just a touch to enhance the chicken’s flavor.
  • 1 tbsp all-purpose flour A light dusting to help crisp the chicken.
  • 1 tsp cooking oil Use a neutral oil like vegetable, canola, or rice bran.
  • 100 ml dashi stock Homemade or instant for umami-rich flavor.
  • ½ onion onion, thinly wedged Adds sweetness to the dish.
  • 3 tbsp mirin Sweet rice wine for flavor depth.
  • 1 tbsp light brown sugar To balance savory ingredients.
  • 1 tsp Chinese-style chicken bouillon powder Or regular chicken bouillon for flavor boost.
  • 2 tbsp Japanese soy sauce (koikuchi shoyu) Essential for authentic taste.
  • 3 eggs eggs, room temperature Best for cooking.
  • to taste kizami nori (shredded nori) Optional garnish.
  • to taste Japanese wild parsley (mitsuba) or chopped green onion Optional for garnish.
  • 2 portions cooked Japanese short-grain rice Base for serving.

Method
 

Preparation
  1. Cut 300 g boneless chicken thigh into bite-sized pieces. Season with 1 pinch salt and 1 tbsp all-purpose flour. Mix until evenly coated.
  2. Heat a frying pan over medium heat and add 1 tsp cooking oil. Place the chicken skin-side down in a single layer.
  3. Fry until the skin is golden and crispy. Flip and sear the other side. Transfer to a plate and turn off the heat.
  4. Wipe the pan with a paper towel to remove excess oil. Pour in 100 ml dashi stock, 3 tbsp mirin, 1 tbsp light brown sugar, and 1 tsp Chinese-style chicken bouillon powder. Mix well and add ½ onion.
  5. Turn the heat back on to medium and let onions simmer until softened.
  6. Stir in 2 tbsp Japanese soy sauce and return the chicken to the pan, spacing apart.
  7. Separate the whites and yolks of 3 eggs into two bowls. Whisk the egg whites and carefully pour them around the chicken.
  8. Cover with a lid and cook for about 3 minutes, until the whites turn opaque.
  9. Reduce heat to the lowest setting, add the egg yolks, cover, and cook until preferred doneness is reached.
  10. Use a spatula to divide the mixture into portions for serving and scoop onto 2 portions of cooked rice.
  11. Drizzle any remaining sauce over each serving and garnish with kizami nori and Japanese wild parsley.

Notes

Use fresh ingredients for better flavor. Adjust the sweetness and saltiness to taste, and use room temperature eggs for even cooking. Store leftovers in an airtight container for up to 2 days.