Japanese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Oyakodon (Chicken and Egg Bowl)
Chicken and onions simmered in broth, bound with egg, over rice.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
In a small bowl, crack the eggs and beat them very lightly—leave the yolks and whites somewhat distinct for a better visual texture.
- 2
In a small frying pan, mix the dashi, soy sauce, mirin, and sugar. Bring the mixture to a rolling simmer over medium heat.
- 3
Add the sliced onions in an even layer and cook for 2 minutes until they begin to soften.
- 4
Add the chicken pieces in a single layer. Cook for 3-4 minutes, flipping once, until the chicken is completely cooked through.
- 5
Pour half of the beaten egg mixture over the chicken in a circular motion. Once the egg begins to set (about 30 seconds), pour in the remaining egg.
- 6
Cover the pan, turn off the heat, and let it sit for 30-45 seconds so the egg is soft, creamy, and half-cooked. Slide immediately over a bowl of hot steamed rice and garnish with chopped mitsuba.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving825
Calories
82 g
Protein
27 g
Carbs
39 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Oyakodon means 'parent-and-child bowl', a wry name for a dish of chicken and egg simmered together over rice. It is one of the original donburi, a fast, gentle bowl built on dashi and a soft, barely-set egg.
Listahan note
This version pours the egg in two stages and pulls it off the heat while still creamy, which is the difference between silky oyakodon and a firm omelette over rice.
Technique cues
- Beat the eggs only loosely so streaks of white and yolk remain; fully blended egg sets into a flat, dense layer.
- Pour the egg in two waves and cover off the heat for the last half-minute so it stays soft and creamy.
- Use a small pan so the broth stays deep and the egg sets in one tender sheet.
Kitchen flow
- Parallel prep
- Have hot rice ready and the eggs beaten before you start; the cooking itself is under five minutes.
- Make-ahead
- Best made to order; the egg must be cooked fresh, though you can pre-simmer the chicken and onion.
- Leftover move
- Leftover simmered chicken and broth make a quick base for another donburi or a noodle bowl.
- Cleanup rhythm
- One small pan and the rice pot; rinse the pan before the sweet broth dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Chicken thighs
The protein
Purpose: Dark meat stays juicy in the quick simmer where breast would dry out.
Handling: Cut into 1-inch pieces and cook through before the egg goes in.
Adaptation: Chicken breast works if watched; tofu makes a vegetarian version.
Eggs
The soul of the dish
Purpose: Softly set egg binds the bowl and gives it its silky texture.
Handling: Beat loosely and add in two stages, finishing off the heat.
Adaptation: There is no real substitute; the egg defines oyakodon.
Dashi
Broth base
Purpose: It carries the savory depth that water cannot.
Handling: Simmer with soy, mirin, and sugar before the onion and chicken.
Adaptation: Kombu-shiitake dashi keeps it fish-free; instant dashi is the shortcut.
Onion
Sweet aromatic
Purpose: Simmered onion adds sweetness and body to the broth.
Handling: Slice and soften in the broth before the chicken.
Adaptation: Leek or shallot work.
Soy sauce, mirin, sugar
The seasoning
Purpose: They make the gentle sweet-savory broth typical of donburi.
Handling: Combine with the dashi and bring to a simmer.
Adaptation: Tamari for gluten-free; a little extra sugar for mirin.
Technique notes
- Doneness of the egg is everything; cover and pull off the heat while it still jiggles.
- Do not stir once the egg is in; you want soft ribbons, not scramble.
- Slide the whole thing onto the rice in one motion to keep the layers intact.
Ingredient swaps
- Gluten-free direction
- Use tamari instead of soy sauce and confirm the mirin is gluten-free.
- Fish-free direction
- Skip any fish-derived seasoning and build savoriness with soy sauce plus a little dried seaweed instead. This one leans on the boneless skinless chicken thighs.
- Vegetarian direction
- Use tofu in place of chicken and a kombu dashi.
Serve alongside
- Miso soup
- Japanese pickles
- Spinach with sesame
- Quick cucumber salad
- Green tea
- Barley tea
- Light beer
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Best eaten immediately; the soft egg suffers from sitting.
- If needed, refrigerate up to 1 day and reheat gently, accepting a firmer egg.
- Do not freeze; the egg turns watery.
Equipment
- Small skillet
- A lid that fits the pan
- Chopsticks
- Rice cooker or pot
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