Easy Chicken Oyakodon (Chicken & Egg Rice Bowl)
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.
Servings 2 servings
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!