Name: Easy Japanese Oyakodon Recipe – Chicken & Egg Donburi
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 180g Chicken Thighs; 3 Eggs; 100ml Chicken Stock; 1 tbsp Yutaka Reduced Salt Soy Sauce; 1/2 Onion; 1 tsp Sugar; 2 tbsp Oil; 200g Yutaka Sushi Rice (Cooked); Spring Onions (Optional)

Easy Japanese Oyakodon Recipe – Chicken & Egg Donburi

2Serving555kcalMainsMediumJapanese

2026.09.14

Written by: Shop Yutaka Admin

Warm, comforting and easy to make, this Japanese Oyakodon Recipe combines tender chicken thighs, onion and softly cooked egg served over a bowl of steamed Japanese rice. The chicken and onion are simmered in a savoury soy-based stock before the eggs are gently cooked on top, creating a simple and satisfying one-bowl meal.

Oyakodon, also known as a Japanese chicken and egg donburi, is perfect for a quick lunch or weeknight dinner. Finished with fresh spring onions, this easy Japanese rice bowl delivers plenty of savoury flavour with just a handful of everyday ingredients.

Ingredients

Oyakodon

180gChicken Thighs
3Eggs
100mlChicken Stock
1 tbspYutaka Reduced Salt Soy Sauce
1/2Onion
1 tspSugar
2 tbspOil

Rice

200gYutaka Sushi Rice (Cooked)

Toppings

Spring Onions (Optional)

Cooking Steps

Slice your chicken thighs, onion and spring onions.
Mix the chicken stock, sugar and soy sauce in a bowl.
Heat up 1/2 the oil in a pan, add the onions and chicken and cook for around 3-4 minutes.
Pour the chicken stock into the pan and simmer.
Add the eggs to the pan and cook unitl set.
Serve over the rice in two bowls and garnish with spring onions.

Tips

1. Use chicken thighs for tender, juicy chicken
Chicken thighs are well suited to Oyakodon because they stay tender while simmering in the stock. Cut the chicken into similar-sized pieces so they cook evenly.

2. Slice the onion relatively thinly
Thinly sliced onion softens quickly and absorbs the savoury stock, helping it blend naturally with the chicken and egg.

3. Don’t overcook the chicken before adding the stock
The chicken will continue cooking while simmering in the sauce. Brown it briefly with the onion, then allow it to finish cooking gently in the stock.

4. Add the eggs towards the end
Pour the beaten eggs over the simmering chicken and onion only once the chicken is cooked through. Keep the heat gentle so the eggs remain soft rather than becoming dry or rubbery.

5. Avoid stirring the eggs too much
Once the egg is added, allow it to set naturally over the chicken. A slightly soft, custardy texture is one of the characteristics that makes Oyakodon comforting and satisfying.

6. Serve over freshly cooked Japanese rice
Oyakodon is best served immediately over warm short-grain Japanese rice, which absorbs some of the savoury sauce from the chicken and egg.

7. Add spring onion just before serving
Fresh spring onion gives the finished rice bowl colour, freshness and a slight contrast to the rich chicken and egg topping.

FAQ

Q.What is Oyakodon?

A.Oyakodon is a Japanese donburi rice bowl topped with chicken, onion and softly cooked egg in a savoury-sweet sauce. The name is often translated as “parent-and-child rice bowl”, referring to the combination of chicken and egg. It is one of Japan’s classic everyday donburi dishes. Yutaka's guide to Japanese rice bowls also identifies Oyakodon as chicken and egg served over rice.

Q.What rice should I use for Oyakodon?

A.Japanese short-grain rice is ideal for Oyakodon because its soft, slightly sticky texture works well with the chicken, egg and sauce. Cook the rice before preparing the topping and keep it warm so the finished Oyakodon can be served immediately.

Q.Can I make Oyakodon with chicken breast instead of chicken thighs?

A.Yes, chicken breast can be used instead of chicken thighs when making Oyakodon. Cut it into small, even pieces and avoid overcooking it, as chicken breast is leaner and can dry out more quickly. Chicken thighs generally produce a juicier result.