Oyakodon – Japanese Chicken & Egg Rice Bowl

Sometimes a good rice bowl is all you need to cheer you up or get you through the day. This oyakodon, or Japanese style chicken and egg rice bowl, does the trick for me every time!

It’s comforting, delicious and packed with so much flavor. I love mixing the rice, chicken, and egg with the dashi based sauce. It’s so satisfying and hits all the right spots!

Oyakodon – Japanese Chicken & Egg Rice Bowl

Servings 2 people
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 2 chicken thighs skinless + boneless
  • 1/2 cup onion thinly sliced
  • 2 eggs
  • 1 cup dashi broth
  • 2 tbsp sake
  • 2 tbsp mirin
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • 2 cups rice cooked

Dashi Broth

  • 1 (3×3) piece dried kelp
  • 1/2 cup dried bonito flakes katsuobushi
  • 2 1/2 cups water
Course: Dinner, Lunch, Main Course
Cuisine: Japanese

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Jecca Chantilly © Copyright 2022. All rights reserved.