Go Back
+ servings
Oyakodon recipe (Chicken & egg bowl) with the secret to perfect rice recipe
Print Pin
No ratings yet

Authentic & Healthy Oyakodon recipe

For this recipe, all you need in terms of utensils is a saucepan or special oyakodon pan and a rice cooker. The recipe is easy to make and takes approximately 30 minutes. You might already have all the ingredients in your freezer, fridge, or pantry.
Course Main Course
Cuisine Japanese
Keyword Chicken, Donburi, Egg
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 435kcal
Author Joost Nusselder
Cost $5


  • 2 chicken thighs boneless and skinless
  • 1 medium onion sliced into thin strips
  • 2 large eggs
  • ½ cup dashi stock
  • 1.5 tbsp mirin
  • 1.5 tbsp cooking sake
  • 1.5 tbsp soy sauce
  • 1.5 tbsp sugar
  • 1.5 rice cooker cups rice short-grain or jasmine
  • 1 green onion (or you can use a scallion)
  • 1 tsp togarashi spice


  • When you cook oyakodon, you usually cook each serving separately. So, you will do the same thing for both portions.

How to make perfect oyakodon donburi rice

  • Ok, so the secret to the perfect rice to go with oyakodon is to start making the rice about 15 minutes before you begin to cook this recipe, so you will have hot, fluffy rice ready to serve. Cook the rice in your rice cooker and then set it aside. You should let it sit for at least 5 and for a maximum of 30 minutes, but the ABSOLUTE best time is to let it sit for 15 minutes. Why? Because it redistributes leftover moisture to get the same consitency throughout, with the bottom rice as fluffy as up top.
    Scooping rice for oyakodon out of rice cooker
  • Grab a measuring cup and add in the dashi, sake, mirin, and soy sauce and mix well.
    Mixing seasonings for oyakodon
  • Add in the sugar and mix until all the sugar is completely dissolved.
    Mixing soy sauce and other seasonings for oyakodon
  • Slice the onion and green onions and set them aside.
    Cutting onion in slices for oyakodon
  • In a small bowl, beat the two eggs.
    Cracking an egg above a bowl to beat for oyakodon
  • Slice the chicken into small 1.5” pieces. Remove and skin and tendons.
    Cleaning chicken for oyakodon
  • Add half the onion into the pan and ½ of the dashi mixture. The liquid must cover the onion.
    Adding dashi broth to the fried onions in skillet
  • Now add half of the chicken thighs into the pan and bring to a boil on medium heat. Once the chicken is boiling, turn down the heat to medium-low and let it simmer for 5 minutes with the lid on. The chicken should no longer be pink at all.
    Adding chicken pieces to skillet for oyakodon
  • Take the lid off and slowly drizzle half of the beaten eggs onto the chicken and onion in an even layer.
    Adding beaten egg to oyakodon chicken in skillet
  • Put the lid back and cook until the egg has the consistency you like. It should remain runny.
  • Add half of the spring onion on top and remove it from the heat.
    Adding cut green onion to the oyakodon in the skillet
  • Add half of the rice into a bowl and add the rest of the cooked ingredients.
    Serving the oyakodon in a bowl from the skillet
  • Repeat steps 7-11 to make the second portion.
  • When both servings are in the serving bowl, sprinkle with togarashi spice.
    Served and seasoned oyakodon in bowls on the table



Calories: 435kcal | Carbohydrates: 23g | Protein: 28g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 297mg | Sodium: 1224mg | Potassium: 502mg | Fiber: 2g | Sugar: 15g | Vitamin A: 718IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg