Chicken Oyakodon Recipe

One Bowl, Endless Flavor: The Ultimate Chicken Oyakodon Recipe You Need Now

There’s something deeply comforting about a warm bowl of rice topped with savory chicken, soft onions, and silky eggs. If you’ve never tried chicken oyakodon before, let me tell you—it’s the kind of dish that soothes your soul after a long day. As a chef and longtime lover of Japanese food, this rice bowl has been a staple in my home for years. It’s my go-to when I want a traditional yet easy dinner that feels both nourishing and indulgent. Today, I’m sharing my favorite chicken oyakodon recipe, along with the cooking tips and meal prep tricks I’ve learned over time

But first, let’s dig into what makes this dish so beloved.

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What is Chicken Oyakodon?

Chicken oyakodon is a classic Japanese rice bowl dish. The word “oyakodon” is a poetic nod to its ingredients—“oyako” means “parent and child,” referring to the chicken and egg, and “don” is short for “donburi,” which means rice bowl. Served piping hot, oyakodon combines sweet and savory simmered chicken with soft-cooked eggs over steamed white rice. It’s simple, comforting, and incredibly flavorful.

This dish is a favorite in Japanese homes and diners because it’s quick, affordable, and satisfying. And the best part? Even beginners can make it at home.

Ingredients You’ll Need

Here’s exactly what you’ll need to make the ultimate chicken oyakodon. These ingredients serve 2 people generously.

Ingredients:

• 2 boneless, skinless chicken thighs, cut into bite-size pieces (about 250g)
• 2 large eggs, lightly beaten
• 1/2 onion, thinly sliced
• 2 cups cooked white rice (use a rice cooker for best texture)
• 1/2 cup dashi broth (use instant dashi or homemade)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar + 1 tsp sugar
• 1 tbsp water + 1/4 tsp fresh ginger juice
• 1 tsp sugar
• Chopped green onions or mitsuba (Japanese parsley) for garnish
• Optional Add-ins: sliced shiitake mushrooms, shredded nori, or a pinch of shichimi togarashi (Japanese 7-spice blend).

Essential Tools for Effortless Cooking

Before we dive into cooking, make sure you have these tools on hand:

• Rice Cooker
• Small nonstick frying pan or donburi pan
• Sharp knife
• Heatproof spatula or chopsticks
• Small mixing bowls

As someone who’s cooked oyakodon more times than I can count, I cannot emphasize enough the importance of a good rice cooker. It makes rice prep so much easier—and consistent!

Let’s Cook: Step-by-Step Chicken Oyakodon Recipe

Follow along step by step—this is the chicken oyakodon recipe I make weekly.

Step 1: Cook Your Rice

If you have a rice cooker, start by rinsing 1 cup of short-grain white rice until the water runs clear. Add 1.1 cups of water, and cook according to your rice cooker’s settings.

Pro Tip: Let the cooked rice sit for 10 minutes after the cooker beeps to absorb steam—it helps the grains stay fluffy and slightly sticky.

Step 2: Prepare the Simmer Sauce

In a small bowl, mix together:

• 1/2 cup dashi
• 2 tbsp soy sauce
• 1 tbsp rice vinegar + 1 tsp sugar
• 1 tbsp water + 1/4 tsp ginger juice
• 1 tsp sugar

This blend creates the iconic savory-sweet sauce with a mild tang and deep umami.

Step 3: Simmer the Chicken and Onion

In a small frying pan, pour in the sauce and bring it to a light simmer over medium heat. Add your sliced onions and cook for about 2 minutes until softened.

Then add the chicken pieces and cover. Simmer for about 5–6 minutes, or until the chicken is cooked through but still tender.

Step 4: Add the Egg

Lightly beat your 2 eggs in a small bowl. Slowly drizzle the egg over the chicken and onions in a circular motion.

Cover and cook on low heat for 1–2 minutes if you prefer runny eggs, or 3–4 minutes for firmer eggs.

Step 5: Assemble Your Bowl

Scoop a generous portion of hot rice into a deep bowl. Carefully slide the chicken and egg mixture on top. Garnish with green onions, nori, or your favorite toppings.

And there you have it—one bowl, endless flavor, made entirely alcohol-free.

Product Recommendations to Elevate Your Cooking

As a food blogger and home chef, I test a LOT of kitchen tools. These three Amazon finds have made oyakodon nights a breeze:

1. Zojirushi Micom Rice Cooker & Warmer

Why I love it:

This Japanese rice cooker is an absolute kitchen hero. It uses “fuzzy logic” to cook rice to perfection—moist, sticky, and never mushy. Plus, it has settings for sushi rice, brown rice, and porridge.

Ready to make perfect rice every time? Grab the Zojirushi Micom Rice Cooker and level up your Japanese dishes.

2. Japanese Donburi Bowls (Set of 2)

Why I love it:

These ceramic bowls are the perfect size for serving oyakodon and look straight out of a Tokyo diner. They retain heat well and feel wonderfully authentic.

Serve your chicken oyakodon in style—get these authentic Japanese donburi bowls on Amazon!

3. Muso From Japan - Umami Broth Dashi Powder

Why I love it:

This is my favorite shortcut for authentic Japanese broth. Just a teaspoon of dashi gives you the umami-rich base you need for oyakodon and other soups or simmered dishes.

Short on time? Stock your pantry with Muso From Japan - Umami Broth Dashi Powder and always be ready for Japanese comfort food.

Make It a Meal: Perfect Pairings

Chicken oyakodon is a complete dinner on its own, but here are a few side ideas to round it out:

• Miso soup with tofu and wakame
• Pickled cucumbers or daikon
• Steamed edamame
• Cold green tea or iced barley tea

Serving it this way makes for a well-balanced and deeply satisfying meal preparation for any night of the week.

Variations You’ll Love

Beef Oyakodon

Swap the chicken for thinly sliced ribeye or flank steak. Simmer briefly to keep the beef tender. It’s hearty, flavorful, and great for meat lovers.

Vegetarian Oyakodon

Substitute the chicken with cubes of firm tofu or sliced mushrooms (shiitake or king oyster are best). Use vegetarian dashi made from kombu and shiitake. This is a great option if you’re cutting back on meat but still crave comfort food.

Tips for Beginners

Cooking oyakodon isn’t hard—but there are a few tips to make it foolproof:

• Use chicken thighs for more flavor and tenderness
• Simmer gently—don’t boil, or the chicken gets tough
• Pour the egg slowly and don’t stir; you want silky layers, not scrambled bits
• Taste your sauce before adding the egg—adjust sugar or soy if needed
• Don’t overcook the egg. You’re aiming for just-set, not rubbery

Meal Prep & Leftovers

Yes, you can meal prep oyakodon!

• Make a double batch of the simmered chicken and store it in an airtight container for up to 3 days
• Reheat gently in a pan, then add fresh egg when serving
• Store cooked rice separately and reheat with a splash of water in the microwave or rice cooker
• Great for lunch bentos or quick weeknight dinners

Final Thoughts: Why You Need This Chicken Oyakodon in Your Life

Writing this blog post brought back so many memories of making oyakodon for family and friends. Whether it was a cozy dinner after a long shift in the restaurant or a quick lunch between writing sessions, this dish never disappoints. It’s easy, deeply satisfying, and endlessly adaptable.

If you’ve been looking for a traditional Japanese food recipe that fits into your busy schedule—without alcohol—this is the one. The flavors are rich, the prep is minimal, and the result is a rice bowl that delivers comfort in every bite.