If you’re looking for a cozy, comforting, and quick dinner recipe, this easy Oyakodon is a must-try. With tender chicken, soft onions, and fluffy eggs simmered in a sweet-savory sauce and served over rice, it’s a satisfying meal that comes together in under 20 minutes.
As a mom of two (with a toddler and a newborn!), I’m all about recipes that are quick, nourishing, and toddler-approved — and this one checks all the boxes.
What Is Oyakodon?
Oyakodon (親子丼) is a popular Japanese rice bowl dish. The name literally translates to “parent and child donburi,” referring to the chicken and egg combination. It’s cooked in a flavorful broth made with dashi, soy sauce, mirin, and a touch of sugar — then gently poured over a bowl of warm rice.
It’s comfort food in Japan, and now, it’s become a staple in our house too.
Why You’ll Love This Recipe
- ✅ Quick and easy – ready in 20 minutes
- 🍚 One pan = less mess
- 💤 No-fuss ingredients – pantry staples, no fancy equipment
Tips for Making It Even Easier
- Make it toddler-friendly: Set some aside before adding saltier seasonings like soy sauce.
- Double the sauce: If you like a saucy donburi, double the liquid ingredients.
- No dashi? Sub with low-sodium chicken broth!
Storing and Reheating
This dish is best served fresh, but if you have leftovers, store them in the fridge for up to 2 days. Reheat gently on the stove or in the microwave. Add a splash of water or broth if needed.
If you make this recipe, I’d love to see it! Tag me on Instagram @winniekison and let me know how your family liked it. 💛
Easy Chicken Oyakodon (Chicken & Egg Rice Bowl)
Ingredients
- 2 cups cooked rice short-grain rice preferred
- 2 boneless skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 yellow onion thinly sliced
- 4 large eggs
Sauce:
- 1/2 cup dashi stock or sub chicken broth
- 1 ½ tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp sake optional but adds flavor
- 1/2 tsp sugar
- Chopped green onion for garnish
Instructions
- Mix sauce ingredients together in a small bowl.
- Preheat pan to medium heat with oil. Add the sliced onions to cook until slightly softened, about 1-2 minutes.
- Pour sauce over onions, then add chicken to simmer on medium heat and cook for about 5–7 minutes or until the chicken is cooked through.
- Crack eggs into a bowl and gently use a chopstick or fork to break up the egg yolks. DO NOT whisk the eggs!
- Pour the eggs evenly over the simmered chicken and onion. Cover with a lid and cook for 1–2 minutes, or until the egg is just set but still soft (don’t overcook!).
- Scoop warm rice into bowls and gently slide the chicken-egg mixture over the top.
- Garnish with chopped green onion!
[…] April 24, 2025 at 4:24 AM | Posted in Uncategorized | Leave a comment Easy Chicken Oyakodon (Chicken & Egg Rice Bowl) […]