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Oyakodon (Japanese Chicken & Egg Rice Bowl

This chicken & egg rice bowl is an easy meal that can be made in 15 minutes.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Japanese


  • 3 boneless skinless chicken thighs
  • ½ cup dashi stock
  • ½ yellow onion
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • ¾ tbsp sugar
  • 2 large eggs

Dashi stock

  • ½ tsp dashi powder
  • ½ cup hot water


  • Cut your chicken thighs into 1 inch strips.
  • Thinly slice your onion.
  • In a small pan, add dashi stock, soy sauce, mirin, sugar, and sliced onions.
  • Bring the stock up to a simmer over med-high heat, add your chicken and cook for 3-4 minutes on each side.
  • Once the chicken is cooked through, pour in the whisked eggs evenly.
  • Cover with a lid and cook for 2 minutes or until eggs have set.
  • Lay over rice, top with green onions, and chili crisp.

Dashi stock

  • Mix dashi stock with hot water.
Keyword chicken, japanese, oyakodon, rice