By eatmundo · July 12, 2026
🇯🇵AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
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.
According to eatmundo's ingredient comparison, the closest dish to Oyakodon from another cuisine is Telur Kecap Pedas (Indonesia): the two share 33% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Oyakodon?
Oyakodon is a Japanese rice bowl dish consisting of chicken thigh, egg, and onion simmered together in a dashi, soy sauce, and mirin broth. It is served over a bowl of steamed rice and is commonly consumed as a quick, hearty meal.
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 slowly in a circular motion, cover the pan, and cook on low for exactly 60 seconds until the eggs are set but still soft and glistening.
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.
🇯🇵AI-generated image