Tulo

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

Simmering the chicken and onion in a small amount of concentrated dashi-soy broth first means the meat stays juicy and the onion turns sweet, then the beaten egg is poured in and only barely set over low heat so it stays custardy instead of turning into scrambled egg, which is what makes oyakodon taste like a rice bowl and not a stir-fry.

Prep
10 min
Cook
15 min
Total
25 min
Servings
4

Ingredients

Servings4
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup dashi stock (or water plus 1/2 tsp dashi powder per cup)
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp sugar
  • 1 medium yellow onion, thinly sliced
  • 4 large large eggs, lightly beaten
  • 4 cups cooked short-grain white rice
  • 2 stalks scallion, thinly sliced, for garnish

Nutrition per serving

Calories
525
Protein
37g
Carbs
59g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a small bowl, whisk together the dashi, soy sauce, mirin, and sugar.
  2. 2Heat a small skillet (8-9 inches) over medium heat. Add a quarter of the onion slices and a quarter of the broth mixture, and bring to a simmer.
  3. 3Add a quarter of the chicken pieces in a single layer and simmer for 3-4 minutes, until the chicken is mostly cooked through and the onion has softened.
  4. 4Pour a quarter of the beaten egg evenly over the chicken and onion. Cover and cook for 30-45 seconds, until the edges of the egg just start to set but the center is still very loose.
  5. 5Pour the remaining beaten egg for that portion over the top in a thin stream, cover, and cook for another 20-30 seconds, until the egg is softly set but still glossy and slightly runny in the middle.
  6. 6Slide the chicken, onion, and egg mixture directly on top of a bowl of hot rice, keeping it in one piece as much as possible.
  7. 7Repeat with the remaining broth, onion, chicken, and egg to make three more bowls. Garnish each with sliced scallion and serve immediately.

Tips & variations

  • Working in individual skillet portions (one bowl at a time) is traditional and gives the most reliable soft-set egg; doubling everything in one large pan makes the egg much harder to control.
  • Chicken thighs stay juicier than breast in the quick simmer, but boneless skinless breast cut thin works if that's what's on hand, just watch it closely since it overcooks faster.
  • For a heartier bowl, stir a few slices of kamaboko (Japanese fish cake) or a handful of mitsuba (Japanese parsley) in with the egg.
  • Leftover dashi mixture can be doubled and kept in the fridge for a few days if oyakodon is on the weekly rotation.

Storage & reheating

Oyakodon is best eaten right away while the egg is still soft; refrigerated leftovers keep for up to 2 days but the egg firms up and the texture suffers. Reheat gently in a covered skillet over low heat or in short bursts in the microwave, and expect a fully set egg rather than the original glossy texture.

Tips from the Tulo kitchen

  • A well-seasoned carbon steel or nonstick 8-inch skillet with a lid makes the single-portion method much easier since the egg needs to steam-set quickly under cover.
  • If dashi powder isn't available, a light chicken or vegetable broth diluted with a little water is a reasonable substitute, though the flavor will be less savory.

FAQ

What does oyakodon mean?

Oyakodon translates roughly to "parent-and-child rice bowl," referring to the chicken and egg cooked together in the same dish.

Why is my egg turning into scrambled curds instead of staying silky?

The heat is too high or the egg cooked too long after adding it. Keep the pan at a low simmer once the egg goes in, cover, and pull it off heat as soon as the top still looks glossy and slightly loose; it will finish setting on the hot rice.

Can I make oyakodon in one big batch instead of individual bowls?

It's possible in a wider pan, but the egg sets unevenly across a larger surface, so single-portion skillets are the more reliable method for the classic silky texture.

Is oyakodon safe to eat with a runny egg center?

The egg is cooked through enough to be food-safe by the time it's covered and steamed, even though the texture stays soft; if there's concern about undercooked egg, cook it an extra 20-30 seconds until no visibly liquid egg remains.

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