Oyakodon (Chicken and Egg Rice Bowl) | Sudachi Recipes (2024)

How I Developed This Recipe

When I set out to make this Oyakodon recipe, my goal was to capture the authenticity and quality you’d find in a dish served at a teishoku-restaurant.

The perfect balance between dashi and chicken flavor, complemented by soft, sweet onions and a gently cooked egg that cozily wraps around everything. It’s a dish that brings comfort and satisfaction with every bite.

I’d love for you to give it a try and see for yourself how simple and tasty homemade Japanese cuisine can be.

Ingredients & Substitution Ideas

• Boneless chicken thigh – This is most recommended, preferably with the skin on for better flavor and texture. However, if you prefer to use chicken breast, it will still work.
• Salt – for seasoning the chicken.
• All-purpose flour – for dredging the chicken. This helps the outside of the chicken become golden and lightly crispy but also carries the flavor, improving the taste of the dish as a whole.
• Cooking oil – I use white sesame oil for most of my day-to-day cooking, but you can use any kind of neutral flavored oil for this recipe.
• Yellow onion – adds a subtle and necessary sweetness to the dish. White onion is also fine.
• Mirin – When purchasing mirin, it is recommended to look for “hon mirin” (本みりん) for the best flavor. I recommendHinode Hon Mirinas a high-quality and affordable option. See my20 Most Useful Condiments and Seasonings for Japanese Cookingpost for more recommendations.
• Light brown sugar – for additional sweetness and depth. You can use white sugar if you prefer.
• Dashi stock – This Japanese broth is the base of the cause. You can choose between a richdashimade withdried bonito flakesand/orkelp, orplant-based dashimade with kelp and shiitake mushrooms. You could also usedashi granulesordashi packetsfor convenience.
• Chinese-style chicken bouillon powder – adds depth and umami. I always useYouki’s additive-free Garasupu.
• Soy sauce – If you are looking for something reasonably priced, you can’t go wrong withKikkoman soy sauce. See my dedicated soy sauce article for more options.
• Eggs – for best results, I recommend letting the eggs reach room temperature before you start cooking. This will make them easier to whisk as well as help them cook faster and more evenly.
• Japanese wild parsley (mitsuba) or shredded nori seaweed (kizami nori) – optional topping ideas. Mainly for decoration but do add a little extra flavor to the dish.
• Japanese short-grain rice – I use koshi hikari rice and generally recommend using a rice cooker for easy and fail-free rice for donburi, however if you don’t have a rice cooker, check out my post on how to cook Japanese style rice on the stove here.

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Tips & Tricks

Oyakodon is a quick and easy dish that it perfect for home-cooking. Although it’s a simple recipe, there are a few tips and tricks you can use to get it perfect every time!

• Dredge the chicken – coating the chicken with a thin layer of flour not only makes it beautifully crisp and golden, but it also helps absorb more flavor from the dashi and condiments.
• Cook the onions thoroughly – Make sure they’re soft and juicy before moving onto the next steps. Well-cooked onions have a better texture and release natural sweetness and depth into the broth.
• Room temperature eggs – Eggs fresh out of the fridge take longer to cook. By letting them reach room temperature beforehand, the cooking time will be reduced and they will cook more evenly.
• Separate the eggs – The yolks and whites have different coagulation temperatures, so adding them at different times ensures each part is cooked to perfection. Oyakodon is typically made with slightly runny egg, so adding the egg whites first ensures they are properly cooked with the yolks still slightly runny.
• Lightly whisk the eggs – If you whisk the eggs too much, they will lose their firmness and become too foamy. Use chopsticks or a fork to whisk them back and forth in the bowl a few times. That’s enough for Oyakodon!
• Don’t interfere with the eggs once they’re added – After pouring the beaten egg around the pan, try not to interfere with it. If you touch the egg before it hardens, it will mix with the dipping sauce and prevent the egg from binding properly.

More Donburi Recipes

• “Karaage Don” Japanese Fried Chicken Donburi
• Sukiyaki Don(Sweet and Savory Simmered Beef Rice Bowl)
• Garlic Teriyaki Chicken bowl (Teriyaki chicken Donburi)
• Yakitori Donburi(Japanese Chicken Rice Bowl)

Want more inspiration? Explore my Donburi Recipe Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!