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Japanese · Dinner

Oyakodon

Non-vegEasy

Diet: Non-veg · High-protein

Simmer chicken and onion in a dashi-soy broth, then set beaten eggs on top. Serve over separately cooked rice.

Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Japanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of oyakodon
Representative photograph of oyakodon. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Broth

Chicken

Finish

Equipment

Wide pan with lid; bowl; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Simmer onion · About 7 min

  1. Bring 300 ml prepared dashi, 35 ml soy sauce, 30 ml mirin, 15 g sugar, 200 g onion, thinly sliced to a gentle simmer in a wide pan; cook for 6–7 minutes.

    Check: Onion starts to soften.

Cook chicken · About 10 min

  1. Add 500 g boneless chicken thighs, sliced; simmer for 8–10 minutes. Do not wash raw chicken.

    Check: Chicken reaches 74°C / 165°F.

Set eggs · About 3 min

  1. Pour 4 eggs, beaten evenly over the chicken. Cover and cook gently for 2–3 minutes.

    Check: This recipe sets the eggs fully; egg dishes should reach 71°C / 160°F.

Serve · About 2 min

  1. Divide hot 600 g cooked rice into bowls. Spoon chicken, egg and broth on top; scatter 30 g spring onions.

    Check: The timing starts with prepared dashi and cooked rice.

Tips

  • Pour egg evenly rather than stirring it into the broth.
  • Keep a gentle simmer so chicken stays tender.

Substitutions

  • Use mushroom dashi instead of fish dashi.
  • Use water with a little extra sugar instead of mirin for an alcohol-free adaptation.

Storage

  • Divide Oyakodon into small, shallow portions for cooling. Refrigerate Oyakodon promptly, ideally within one hour, and finish it within 24 hours.
  • For Oyakodon, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Oyakodon while reheating and add a little water.
  • If Oyakodon includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Oyakodon becomes softer in storage.

Make ahead

  • Slice onion and chicken one day ahead; refrigerate separately.
  • Cook rice on the serving day and finish the egg layer fresh.

FAQ

Are the eggs runny?

This recipe cooks them fully rather than serving a soft egg layer.

Can I use chicken breast?

Yes. Slice thinly and check doneness early.

What is dashi?

It is a Japanese stock. This recipe starts with prepared dashi; check its ingredients for fish and allergens.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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