Chicken and Egg Rice bowl

    30 minutes

    This is a delicious traditional Japanese meal consisting of chicken sauted and then cooked in a Japanese broth and then finished with egg and served over rice. It's really easy, filling and delicious.

    82 people made this

    Serves: 4 

    • 4 medium chicken thighs, diced
    • 1 onion, sliced
    • 2 cups (500ml) dashi stock
    • 4 tablespoons soy sauce
    • 3 tablespoons mirin
    • 3 tablespoons brown sugar
    • 4 eggs
    • 4 cups cooked rice

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Add chicken to a saucepan and saute over medium heat for 5 minutes.
    2. Add onion and cook until soft.
    3. Add enough stock to cover the meat.
    4. Add soy sauce, mirin and sugar to the saucepan.
    5. Bring to the boil and then simmer until slightly reduced.
    6. Whisk the eggs in a bowl.
    7. Pour the eggs over the chicken and onion.
    8. Turn the heat to low and cover with a lid.
    9. Once egg is cooked turn off heat.
    10. To serve spoon cooked rice of your choice into a deep bowl. I prefer to use Jasmin or basmati rice over sticky Japanese rice. Place the chicken mixture on top of the rice and spoon some of the stock mixture on top.

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    Reviews in English (82)


    Really enjoyed this. So simple to make..  -  13 Jun 2017


    This is the ORIGINAL Oyakodon recipe! If you can't find dashi, try putting fish stock instead of chicken. Dashi are little dryed fish turned into powder...! By the way, did you know that "Oyako" means "Parents and Children" (in this case, chicken and eggs); don is just the word used for "rice bowl"  -  23 Aug 2010  (Review from Allrecipes USA and Canada)


    Real crowd-pleaser here. My kids loved it. Easy to make. To those who say that replacing the dashi with chicken stock, I feel you're missing the Japanese essence of this dish. I heartily recommend seeking out either dashi powder or, if you're feeling a little adventurous, try making your own. It's really quite easy. There are numerous recipes for dashi on this site.  -  30 Oct 2010  (Review from Allrecipes USA and Canada)