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This quick & easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple & delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.
What is Oyakodon?
Donburi rice bowls are quintessentially at the heart of Japanese cuisine. Thanks to their comforting flavors and ease of preparation, these traditional meals are still incredibly popular amongst home cooks in Japan and beyond. 
Among the many variations, Oyakodon (親子丼), also known as Oyako Donburi (親子丼ぶり) is one of the most popular and my personal favorite kind of donburi, where chicken, eggs, and onions are simmered together in a soy-based broth then served over a bowl of hot rice.
This chicken donburi is quick to make, nutritious, and so flavorful, making it one of my favorite meals to make during the weekdays – especially on colder days when I am always craving for a meal that is warm and comforting, all without much hassle. 
Made in a single pan, this easy donburi recipe calls for a handful of ingredients to create the perfect harmony of flavors that are seriously irresistible.
It calls for 3 core ingredients of chicken, eggs, and onion, to be simmered together in a simple yet flavorful broth made with soy sauce, mirin, sugar, and dashi/chicken stock.
Garnished with freshly chopped green onions, every bite of this donburi is a burst of flavor, and truly one of the best ways to dress up your bowl of white rice.
What do I need to make Oyakodon?
Amongst the many quick dinner recipes I’ve shared thus far on the blog, Oyakodon definitely sits on top of the list for its simplicity as it comes together in just minutes using basic ingredients that are commonly found in your kitchen.
Here’s everything you’ll need for this recipe:
- Chicken: I recommend using chicken thighs for this recipe as it will yield the most tender and juiciest results. Additionally, as the chicken will be cooked in small bite-sized pieces, working with thighs is ideal as it is less prone to overcook.
- Onion: for the aromatics and the added touch of sweetness.
- Eggs: lightly beaten. Whisking the eggs until it is about 70-80% mixed through will ensure that it is soft and silky in texture while retaining some of the egg whites for the overall complexion.
- Chicken stock: although Oyakodon traditionally calls for dashi, I found the chicken stock to be much more flavorful and complementary. You can also use vegetable or other types of stock if that’s all you have available in your kitchen.
- Soy sauce, mirin, and sugar: to flavor the broth.
- Green onions, sesame oil, nori, and/or Togarashi: for garnish.
- Cooked rice: to serve. I recommend cooking the rice with slightly less water to pair with the chicken and eggs, as it will absorb the remaining broth.
And there you have it! All the ingredients you’ll need to make your own bowl of Oyakodon.
The ingredients above are the main components of this chicken donburi recipe, but please feel free to add any mushrooms and/or veggies to your liking. I would recommend pan-frying them in advance and adding a bit more chicken stock and soy sauce to taste to ensure that the mixture stays saucy.
To serve, I highly recommend making a fresh batch of steamed rice as it will make a big difference in the overall quality of the dish. Since this recipe is quick to make, it will come together just in time for when the rice is ready to go! 
I hope you enjoy this easy Japanese rice bowl recipe, and please leave me a comment below or message me on Instagram if you have any questions. Happy cooking everyone! x
Other easyDinnerrecipes you may like:
- Yaki Udon (Stir-Fried Udon Noodles)
- Melt-In-Your-Mouth Japanese Hamburger Steak
- Chicken Katsu (Japanese Chicken Cutlet)
- Easy Dubu Jorim (Korean Braised Tofu)
- Creamy Mushroom Miso Udon
Print Recipe
4.98 from 45 votes
15-Minute Oyakodon (Japanese Chicken & Egg Rice Bowl)
This quick & easy Oyakodon features tender pieces of chicken simmered in a sweet and savory broth and wrapped in a soft egg scramble to be served over a warm bed of rice. This simple & delicious donburi comes together in a single pan in just a few minutes, making it the ideal comfort meal for the weekdays.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Dinner, Lunch, Meal Prep
Cuisine: Japanese
Servings: 1 person
Ingredients
- 150 g skinless boneless chicken thighs cut into small pieces
- 1/2 medium onion sliced
- 1/2 cup chicken stock or dashi
- 1 tbsp soy sauce or more to taste
- 1 tbsp mirin
- 1 tsp sugar
- 2 large eggs
- 1 1/2 cup cooked rice to serve
- green onion, sesame oil, nori and/or togarashi optional, for garnish
Instructions
Combine chicken, soy sauce, mirin, and sugar in a bowl and set aside for 5-10 minutes while preparing the other ingredients.
To prepare the egg mixture, crack the eggs into a bowl and gently break the yolks using a pair of chopsticks. You want to make sure the eggs are lightly beaten with the egg whites still visible.
In a small pan, bring chicken stock to a boil over medium heat. Add onion and cook until aromatic, about 1 minute. Add the chicken mixture and cook for about 1-2 minutes on each side.
When the chicken is almost cooked through, pour the egg mixture evenly into the pan and cook for a few seconds until the edges are nearly set.
Lightly scramble the eggs and cook for a few seconds more until the eggs are still a bit runny - the residual heat will continue to cook the eggs. Serve over a bowl of rice, garnish and enjoy!
Notes
I recommend cooking the rice with slightly less water to pair with the chicken and eggs, as it will absorb the remaining broth.
Whisking the eggs until it is about 70-80% mixed through will ensure that it is soft and silky in texture while retaining some of the egg whites for the overall complexion.
The chicken, egg, and onion are the main components of this recipe, but please feel free to add any mushrooms and/or veggies to your liking.
I would recommend pan-frying them in advance and adding a bit more chicken stock and soy sauce to taste to ensure the mixture stays saucy.
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