Oyakodon (Japanese Chicken and Egg Rice Bowl)

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By Jess Eng

A comforting spoonful of egg, chickenhearted and atom from a one-pan oyakodon look makes for a quick, delicious meal. For the champion results, usage boneless chickenhearted thighs, but you tin besides substitute with chickenhearted breasts oregon steadfast tofu (see Notes).

From Food and Features intern Jess Eng.

Ingredients

measuring cup

Servings: 2-3 (makes astir 3 cups)

1 cupful instant oregon homemade dashi
2 teaspoons mirin (may substitute sake)
2 teaspoons soy sauce, positive much to taste
1 spoon granulated sugar, positive much to taste
1/2 mean yellowish bulb (4 ounces total), thinly sliced
3 boneless skin-on oregon skinless chickenhearted thighs, sliced
3 ample eggs, lightly beaten
Chopped scallions, for garnish (optional)
Mitsuba, for garnish (optional)
2 cups cooked Japanese-style short-grain achromatic rice, for serving
Shichimi togarashi, for serving (optional)

Nutritional Facts

Per serving (1 cup), based connected 3

Calories
263
Fat
14 g
Saturated Fat
5 g
Carbohydrates
8 g
Sodium
331 mg
Cholesterol
315 mg
Protein
28 g
Fiber
1 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Food and Features intern Jess Eng.

Tested by Jess Eng.

Published August 16, 2022

Updated March 17, 2026