🇯🇵 Japan · Food
Oyakodon (Chicken and Egg Bowl)
By eatmundo · July 12, 2026
This comforting 'parent-and-child' bowl features tender chicken and eggs simmered in a savory dashi broth. It is a quintessential Japanese home-style meal served over hot steamed rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 1/2 onion into thin, uniform wedges for even cooking.
- 2
Cut 300g chicken thigh into bite-sized 2cm pieces to ensure quick, thorough cooking.
- 3
In a small bowl, lightly whisk 3 eggs, ensuring the yolks and whites are barely combined; do not over-whisk to maintain a fluffy texture.
- 4
In a 20cm frying pan, heat 200ml dashi, 2 tbsp soy sauce, and 2 tbsp mirin over medium heat until simmering.
- 5
Add the onion wedges and simmer for 3 minutes until translucent and slightly soft.
- 6
Place the chicken pieces into the pan in a single layer; cook for 4 minutes until no longer pink inside.
- 7
Pour the egg mixture slowly over the chicken in a circular motion, covering everything evenly.
- 8
Cover with a lid and cook on low for exactly 60 seconds; the eggs should be set but still soft and glistening.
- 9
Slide the contents directly onto a bowl of hot steamed rice and garnish with sliced green onion.
Frequently Asked Questions
Which cut of chicken is best for Oyakodon?+
Chicken thigh is preferred because it stays tender and juicy during the quick simmering process, unlike chicken breast which can easily turn dry.
How do I achieve that perfect, runny egg texture?+
Pour the beaten eggs in two stages, cover the pan, and cook only for about 30 to 60 seconds until the whites are just set but the yolks remain soft.
Can I substitute dashi if I don't have it on hand?+
Yes, you can use a light chicken stock or a mix of water with a pinch of hondashi granules to maintain the necessary savory umami base.
What is the common mistake to avoid when cooking the onions?+
Do not overcook the onions until they are mushy; they should be translucent and slightly tender, retaining a bit of sweetness and crunch to contrast the eggs.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
