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Oyakodon (Chicken and egg rice bowl)

Simply multiply recipe to cater for more. I like to cook mine individually.
Servings 1


  • 1 boneless skinless chicken thigh cut into 1 inch cubes
  • 1/4 cup Dashi
  • 1/2 tbsp sugar
  • 1 tbsp soy sauce
  • 1/2 tbsp Mirin
  • 1/2 tbsp sake
  • 1/2 tsp chopped garlic
  • 1/4 yellow onion thinly sliced
  • 1 egg lightly beaten
  • Dash of white pepper
  • Chinese parsley or wild Japanese parsley
  • Steamed rice


  • Add dashi, sugar, mirin, soy, and sake into a pan and bring to boil.
  • Add in onion and garlic, then cook for a minute.
  • Add chicken, cover and lower heat to med.
  • Cook until chicken is cooked through, flipping halfway.
  • Pour in egg, lower heat to med low, sprinkle the chinese parsley on top, and cover.
  • Allow to cook until egg is almost cooked through. (30 sec to 1 minute).
  • Remove from heat and pour everything over rice.
  • Serve immediately.


Adapted from japanesecooking101