Easy Oyakodon: Japanese Chicken and Egg Rice Bowl

This Oyakodon, or Japanese Chicken and Egg Rice Bowl, is the coziest high-protein meal ever! This classic Japanese household rice bowl is a comforting, and super simple bowl that have you reaching for bites and bites of rice. Chunks of rich chicken thigh and sweet onions, with umami-packed dashi egg sauce drizzled all over. It’s a lunch time must-try with ingredients you already have!

Cozy Protein-Packed Chicken & Egg Rice Bowl

Today, we’re making a protein-packed lunch that comes together in less than 30 minutes: a very yummy chicken and egg rice bowl. I’ve never made it on this channel before! This bowl makes the house smell so good, I get so excited to have lunch! The chicken is so tender paired with the egg and the savory sauce on top, it’s the perfect bite.

This is the Japanese Chicken Egg Rice Bowls, or Oyakodon 親子丼 that I always loved when I was a kid. Oyakodon means “Mom and Child Rice Bowl”, because it uses both chicken and eggs. I don’t know if it’s just me, but chicken and rice is my ultimate comfort combo. No matter the cuisine or any time of the day, I am always craving it. This rice bowl makes lazy day comfort foods easy!

Easy Oyakodon Ingredients

Savory Chicken Thigh Chunks

Of course, we are using our trusty boneless, skin-on chicken thighs for this rice bowl. Chicken breast will also work well, I just really enjoy that extra skin on the thighs.

All you need to do is season the chunks of chicken thigh with black pepper, soy sauce, vegetarian oyster sauce, and a light coat of cornstarch. The chicken gets a base of peppery, savory flavor. The corn starch adds to the silkiness with a layer of velvety texture around each bite. It keeps the juices inside the meat, and helps the sauce cling better.

Silky sweet Dashi Egg Sauce

The star of this rice bowl is actually that super silky, umami-packed dashi egg sauce. It’s a simple mix of your favorite stock, like dashi, chicken or vegetable, with soy sauce and mirin. This sauce mix is used to simmer the chicken a little before drizzling in the beaten egg at the very last minute, just like how you make egg drop soup, without mixing the eggs after adding. This cooks the egg into that silky texture with all the flavors cooked in. The egg clings on to every bite of chicken, so it is covered in the sweet, savory, and super comforting sauce.

Instructions

1. Season the Chicken:
    In a bowl, mix chicken thighs with soy sauce, vegetarian oyster sauce, and black pepper. Add a light coat of cornstarch and mix well to evenly coat.
2. Pan-Fry:
    Heat oil in a pan over medium-high heat. Add the chicken and cook for 2–3 minutes per side, until golden and about 80% cooked through. Remove and set aside.
3. Sauté the Onion:
    In the same pan, add sliced onion and sauté for 3–4 minutes until fragrant and slightly softened, letting it soak up all the savory chicken juices.
4. Add Sauce & Simmer:
    Pour in the stock, soy sauce, and mirin. Stir well, then add the chicken back into the pan. Let everything simmer for about 4 minutes so the chicken stays juicy and flavorful.
5. Finish with Eggs:
    Turn the heat down to low, Slowly pour in beaten eggs around the chicken. Cover with a lid and cook for 1–2 minutes, or until the eggs are just set and silky.
6. Serve:
    Spoon everything over a warm bowl of rice, making sure to get that glossy sauce on top.

Soups and Sides to Make this Rice Bowl A Full Meal