Chicken and Egg Rice Bowl (Oyakodon)

Chicken and Egg Rice Bowl (Oyakodon)

This is the best! Sweet and salty chicken and egg rice bowl with fluffy, creamy eggs.

Ingredients: 1 serving

Chicken (thigh meat)
●Soy sauce
1 tablespoon
1 tablespoon
1/2 tablespoon
1/2 tablespoon
●Dashi stock granules
1/3 teaspoon


1. Add the ● ingredients and the onion to a pot.
2. Cook for 2 minutes on medium-high heat.
3. Add the bite-sized pieces of chicken (The photo shows double the amount as stated in the ingredient list)
4. Simmer for another 2-3 minutes on medium-high heat to cook the chicken.
5. Pour in 2/3 of the beaten egg.
6. Cover with a lid and cook on medium heat for 2 minutes.
7. Pour in the remaining beaten egg, cover with a lid and simmer on high heat for 10 seconds. Turn off the heat and keep it covered while it cools until it reaches your desired doneness.
8. Serve over rice and enjoy.

Story Behind this Recipe

This is a family recipe.