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4.88 from 8 votes

Oyakodon - Failproof Japanese Chicken Bowl

Oyakodon is one of Japan's favorite comfort meals. Chicken and egg on top of rice.
Course: Easy
Servings: 1 person


  • Chicken breast - 1
  • Onion - ¼ a whole
  • Spring onion - 1 stalk
  • Egg - 1
  • Rice - 1 cup

Soy Sauce Broth

  • Soy sauce - 2 Tablespoons
  • Mirin or any cooking wine - 2 Tablespoons
  • Water - ¼ cup
  • Sugar - ⅔ Tablespoon or 2 teaspoons

Seasoning Chicken

  • Salt - few shakes
  • Black pepper - few shakes
  • Mirin or any cooking wine - few drops


Prep ingredients

  • Cube chicken into small bite-sized pieces. Season with salt and pepper.
  • Pour in a few drops of the cooking wine and mix it. Set chicken aside.
  • Then cut onion into strips. Also cut the green portion of the spring onions into 1 inch pieces and cut the white part into small slices.
  • Make sauce and prep eggs
  • Add soy sauce, mirin, water and sugar into a small bowl.
  • Crack the egg into a bowl and give a few stirs (Note: Don't overmix the eggs and completely whisk the white and yolk into one)

Cook chicken

  • Put frying pan on medium-high heat. Pour oil in. When it is hot, put the chicken in.
  • Once the chicken pieces are half-way cooked through, add the sliced onions and the green portions of the spring onion.
  • Then pour in the soy sauce broth. Let it cook for a few minutes, until sauce has reduced and become sticky. Then turn off the heat.
  • Gather the ingredients to the center of the pan and add the egg mixture over the top.
  • Put a lid on and cook for 30 seconds. Then pour it over a bed of sticky rice.


  • Turn off the heat before pouring the egg mixture so it cook on residual heat. The bowl tastes best when the eggs are still slightly runny.
  • See video below for more details