Skip to content

Meat, East Asian

Oyakodon (chicken and egg rice bowl)

Oyakodon is a Japanese rice bowl of chicken and eggs simmered in a sweet and savory broth, served over warm rice. For 4 people, it takes 30 minutes to make, at an easy skill level, for about €2.60 per person. The key to success is the egg, poured in two batches and taken off the heat while it's still a bit runny.

Tonight, a soft Japanese rice bowl, oyakodon, with chicken and eggs simmered in a sweet and savory broth over warm rice.

Oyakodon (chicken and egg rice bowl)
Total time
30 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Oyakodon is the kind of dish that gets everyone eating from the same bowl without complaint. The chicken simmers gently in a sweet savory dashi broth, the onions turn soft and mellow, and the barely set eggs coat the rice in a silky layer. Nothing dry, nothing bland, just a simple balance between the saltiness of soy sauce and the sweetness of mirin.

It's a perfect weeknight dish when you want something comforting without spending the whole evening cooking. Kids generally like the rice and egg side of things, which feels less unfamiliar than other Japanese dishes, and adults get that umami depth from the dashi broth that's a nice change from the usual sauces. Mon Chou brings you this one for a dinner that feels different without needing hard to find ingredients.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 500 g

Dairy

  • Eggs 6

Fruits and vegetables

  • Onions 2
  • Scallions 2

Pantry

  • Dashi broth 25 cl
  • Soy sauceoften in the pantry 4 tbsp
  • Mirin 3 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Riceoften in the pantry 300 g

Allergens Eggs, Soy, Gluten, Fish

The step by step recipe

  1. Cook the rice in salted water, then divide it among 4 large bowls. 11 min

    Keep it nice and hot, it's what finishes cooking the egg on contact.

  2. Slice the onions and cut the chicken into 3 cm pieces.

    Keep the skin on if you can, it adds flavor to the broth.

  3. Heat the dashi with the soy sauce, mirin, and sugar, add the onions and let it simmer. 5 min

    If you don't have dashi, a light chicken broth with a splash of soy sauce works fine.

  4. Add the chicken and cook covered until it's cooked through. 8 min

    The pieces are done when the juices run clear with no pink showing.

  5. Beat the eggs without overmixing, pour them in in two batches, cover for 1 minute, then slide onto the rice and sprinkle with scallions. 2 min

    Turn off the heat while the egg still looks glossy and a bit runny, it finishes cooking in the bowl.

Our tips to get it right

  • Don't beat the eggs too much, a few visible streaks of white give a more interesting texture once cooked.
  • Use a small individual skillet for each portion if you have one, the broth reduces better and the egg sets more evenly.
  • Serve right after sliding the egg onto the rice, oyakodon doesn't wait, the heat of the rice keeps cooking the egg.

The variations

  • Swap the chicken for shiitake mushrooms and silken tofu for a vegetarian version that's just as soft and comforting.
  • For a quicker version, use store bought chicken broth instead of homemade dashi.
  • For kids, cut back slightly on the soy sauce and add a touch more sugar for a milder taste.

What to serve it with

  • A miso soup to start
  • Japanese pickled vegetables
  • Hot green tea

Storage

The broth with the chicken keeps for 2 days in the fridge in a closed container, but prepare the eggs at the last minute. Reheat the broth and chicken gently in a skillet before adding freshly beaten eggs. Freezing isn't recommended because of the egg's texture.

Questions about this dish

Can you replace the dashi with something else?

Yes, a light chicken broth with a splash of soy sauce works well if you don't have dashi on hand. The flavor will be a bit less umami but still balanced.

How do you know the egg is cooked right?

The egg should still look glossy and slightly runny when you turn off the heat, it keeps cooking in the bowl from the rice's warmth. If you wait until it's fully set in the pan, it'll turn out too firm.

Can you make oyakodon ahead of time?

You can make the broth with the chicken ahead and keep it in the fridge. It's best to cook the eggs just before serving to keep their soft texture.

What rice should you use for oyakodon?

Short grain Japanese rice like sushi rice gives the best result because it stays sticky and soaks up the broth well. A regular short grain rice works fine too if that's what you have.

How long does it take to make an oyakodon?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an oyakodon?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an oyakodon cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten, fish. Always check the labels of the products you buy.

East Asian cuisines

See all

Egg recipes

See all