Oyakodon Recipe (15-minute recipe!)

My Go-To 15-Minute Chicken Dish for Busy Weekdays

I work full-time in Japan, and this oyakodon recipe is one of my favorite meals to make on busy weekdays. When I come home after a long day, I want something comforting but don’t always have much time to cook. This simple chicken dish comes together in about 15 minutes with just one pan and basic Japanese ingredients.

The combination of tender chicken, sweet onion, and soft eggs simmered in a flavorful oyakodon sauce creates the perfect balance of savory and slightly sweet flavors. Served over warm rice, this Japanese chicken egg rice is an easy weeknight meal that feels both satisfying and homemade.

What Is Oyakodon?

Oyakodon is a classic Japanese rice bowl made with chicken and egg. The name comes from the idea of “parent and child,” because chicken and egg are cooked together in the same dish.

This dish is a great introduction to Japanese home cooking because it uses simple ingredients while creating a deeply comforting flavor. If you are looking for an easy oyakodon recipe or want to learn how to make oyakodon at home, this recipe is a simple way to enjoy authentic Japanese food.

Ingredients

Chicken thighs: 4 oz (115 g), cut into small bite-sized pieces
Eggs: 2
Cooked rice: 1 cup
Onion: ¼ onion (about 2 oz), thinly sliced
Water: 1/3 cup
Dashi powder (Hondashi): 1/2 tsp
Sugar: 1½ tsp
Soy sauce: 2 tsp

Instructions

1. Cut the chicken into small bite-sized pieces. Slice the onion as thinly.
2. Add the onion, chicken, water, dashi powder, sugar, and soy sauce to a small pan. Cook over medium heat until the chicken is fully cooked and the onion is soft.
3. Beat the eggs and pour them evenly over the simmering chicken and onion mixture.
4. Reduce the heat to medium-low, cover, and cook for 1–2 minutes while watching the texture of the eggs.
5. Turn off the heat and let it rest, covered, for 1 minute.

Notes

Slice the onion as thinly as possible and cut thte chicken into small pieces so it cooks through quickly. Too much liquid evaporates causes eggs to become firm instead of creating the soft, silky texture that makes oyakodon so comforting.

Oyakodon Recipe (15-minute recipe!)

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 1

Course: Main Course

Cuisine: Japanese

Ingredients Method

Ingredients

  

• Chicken thighs: 4 oz 115 g, cut into small bite-sized pieces
• Eggs: 2
• Cooked rice: 1 cup
• Onion: ¼ onion about 2 oz, thinly sliced
• Water: 1/3 cup
• Dashi powder Hondashi: 1/2 tsp
• Sugar: 1½ tsp
• Soy sauce: 2 tsp

Method

 

1. Cut the chicken into small bite-sized pieces. Slice the onion as thinly.
2. Add the onion, chicken, water, dashi powder, sugar, and soy sauce to a small pan. Cook over medium heat until the chicken is fully cooked and the onion is soft.
3. Beat the eggs and pour them evenly over the simmering chicken and onion mixture.
4. Reduce the heat to medium-low, cover, and cook for 1–2 minutes while watching the texture of the eggs.
5. Turn off the heat and let it rest, covered, for 1 minute.
Slice the onion as thinly as possible and cut thte chicken into small pieces so it cooks through quickly. Too much liquid evaporates causes eggs to become firm instead of creating the soft, silky texture that makes oyakodon so comforting.