Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon is a hearty hug in a bowl! This Japanese chicken and egg rice bowl is one of my all-time favorite comfort foods.

Course Main Course

Cuisine Japanese

Keyword Oyakodon

Prep Time 20

Cook Time 15

Servings servings

Calories 763kcal

Author Dana DeVolk

In a bowl, add Shaoxing wine, light soy sauce, and black pepper to the chicken thighs. Massage and cover the bowl with plastic wrap.
2 teaspoons Shaoxing wine, 2 tablespoons light soy sauce, ½ teaspoon black pepper, 1 pound boneless chicken thighs
Allow the chicken to marinate for 20 minutes.

In a small bowl, mix oyster sauce, cornstarch, mirin, sugar, water, and salt and pepper (to taste). Stir until well combined.
¼ cup water, 2 teaspoon oyster sauce, 2 teaspoon cornstarch, 2 teaspoon mirin, ¼ teaspoon sugar, Salt and pepper to taste
For the egg mixture, crack the eggs into a bowl and beat them lightly. Do not overbeat; keeping some egg whites clumped together is ideal.
3 large eggs

Heat cooking oil in a pan over medium-high heat.
2 tablespoons Cooking oil
Once hot, place the marinated chicken with the skin side down.
Cook until golden brown, then flip and cook the other side. Ensure both sides are browned and fully cooked; this usually takes 6-8 minutes.
Remove the chicken from the pan and set it aside on a plate.
To cook a single portion, add sliced onion to the same pan and saute for 2 minutes until softened. TIP: I highly recommend cooking oyakodon in single portions for the best presentation.
½ cup sliced onion
Add half of the cooked chicken to the pan, followed by half of the sauce. Bring to a simmer over medium-high heat.
Continue to cook for another 1 minute or until the sauce begins to thicken.
Pour half of the beaten eggs evenly over the chicken. Reduce heat to low, cover with a lid, and cook for 1-2 minutes. Keep an eye on the eggs—they should be soft and slightly runny for the best texture.
Gently slide onto a bowl of rice.
Cooked rice
Drizzle any excess sauce over the rice.
Garnish with chopped green onions and roasted sesame seeds. Serve immediately.
Repeat the cooking steps for the second portion.

Cut into bite-sized pieces – Small, bite-size chicken cooks evenly and soaks up the sauce better.
Beat eggs gently – Leave some egg whites clumped together for the soft egg texture.
Don’t overcook the eggs – Cook just until the eggs are silky and still a little runny.
Use a small pan with a lid – Cooking in single portions helps with even heat and smooth serving.
Swap water with dashi stock – For a more traditional oyakodon, use dashi stock instead of water.
Use medium heat – Avoid too high a temperature so the sauce doesn’t reduce too quickly or burn.