I really enjoy this recipe because it’s fast, flavorful, and requires just one pan. In only 15 minutes, I can create a meal that tastes like something from my favorite Japanese restaurant. I like how the eggs stay silky while the chicken absorbs all the umami-rich flavors of soy sauce, mirin, and dashi. It’s cozy, filling, and perfect for those nights when I want homemade comfort without much effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Chicken & Broth 2 pieces skinless boneless chicken thighs 1 medium onion 1 cup chicken stock or dashi 2 tablespoons soy sauce 1 tablespoon mirin 1 teaspoon sugar
For the Egg & Rice 3 large eggs 2 cups cooked rice
I start by marinating the chicken. In a bowl, I combine the chicken thighs, soy sauce, mirin, and sugar. I let it sit for about 5 to 10 minutes to soak up the flavors.
While the chicken marinates, I crack the eggs into a small bowl and whisk them lightly—just enough to break up the yolks without making them foamy.
In a skillet, I bring the chicken stock or dashi to a gentle simmer over medium heat.
I add the sliced onion to the simmering broth and cook it for about a minute until it starts to soften and smell sweet.
Then, I stir in the marinated chicken and cook it for 1 to 2 minutes, making sure the pieces are cooked through but still tender.
I pour the whisked eggs evenly over the chicken and onions. I let them cook gently until the edges set while the center remains slightly runny for that signature silky texture.
Finally, I scoop the chicken and egg mixture over bowls of warm cooked rice. I drizzle with a bit of sesame oil and garnish with green onions, nori strips, or togarashi for extra flavor.
Servings and Timing
This recipe makes about 2 servings. It takes 10 minutes to prepare and 5 minutes to cook, for a total time of 15 minutes.
Variations
I sometimes use chicken breast instead of thighs for a leaner version. For added texture, I mix in mushrooms or spinach before adding the eggs. If I want a vegetarian take, I replace the chicken with tofu and use vegetable broth. For extra umami, I sprinkle a bit of bonito flakes or add a few drops of soy sauce before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the mixture gently in a skillet with a splash of broth to keep it moist. I avoid microwaving it too long so the eggs don’t overcook. It’s best served fresh, but still delicious reheated for a quick lunch.
FAQs
What does “Oyakodon” mean?
It translates to “parent-and-child rice bowl,” referring to the combination of chicken and egg in one dish.
Can I use chicken breast instead of thighs?
Yes, I sometimes do—it cooks quickly and stays tender if not overdone.
What can I use instead of mirin?
I mix 1 teaspoon sugar with 1 tablespoon rice vinegar or white wine as a substitute.
How do I get soft, silky eggs?
I avoid overcooking them by turning off the heat just as the eggs start to set.
Can I make it gluten-free?
Yes, I use tamari instead of soy sauce and check that my dashi or broth is gluten-free.
What kind of rice is best?
Short-grain Japanese rice is ideal because of its sticky, fluffy texture.
Can I make it spicy?
Definitely—I sprinkle togarashi or add a touch of chili oil for some heat.
Can I meal prep this dish?
Yes, I make the chicken and broth ahead, then cook the eggs fresh before serving.
How do I prevent the eggs from overcooking?
I pour them in last, cover the skillet briefly, and remove from heat while still slightly runny.
Can I double the recipe?
Yes, I just use a larger skillet to give the ingredients enough room to cook evenly.
Conclusion
I love making this 15-minute Oyakodon because it’s the perfect balance of comfort, simplicity, and flavor. The tender chicken, fluffy eggs, and savory broth come together beautifully over warm rice. Whether I’m cooking for myself or someone special, this cozy Japanese rice bowl always satisfies and feels like a nourishing home-cooked hug in a bowl.
A quick and comforting Japanese rice bowl featuring tender chicken simmered with onions in a savory-sweet soy broth, topped with silky eggs and served over warm rice. This 15-minute Oyakodon is cozy, satisfying, and perfect for busy weeknights.
Ingredients
For the Chicken & Broth:
2 skinless, boneless chicken thighs
1 medium onion, sliced
1 cup chicken stock or dashi
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
For the Egg & Rice:
3 large eggs
2 cups cooked rice
Optional Garnishes:
2 tbsp chopped green onions
1 tsp sesame oil
1 sheet nori, thinly sliced
1 tsp togarashi (optional)
Instructions
Marinate chicken by combining soy sauce, mirin, and sugar in a bowl. Add chicken and let sit for 5–10 minutes.
Lightly whisk eggs in a small bowl until just combined, keeping them silky.
In a skillet, bring chicken stock or dashi to a simmer over medium heat. Add sliced onions and cook for 1 minute until softened.
Add marinated chicken and simmer for 1–2 minutes until cooked through.
Pour whisked eggs evenly over the chicken and onions. Cook gently until edges set but center remains slightly runny.
Scoop the chicken and egg mixture over bowls of warm rice.
Drizzle with sesame oil and garnish with green onions, nori strips, and togarashi if desired. Serve immediately.
Notes
Use chicken breast for a leaner version or replace with tofu for vegetarian Oyakodon.
Add mushrooms or spinach for extra texture.
Use tamari instead of soy sauce for a gluten-free option.
To keep eggs soft, remove from heat as soon as they start to set.
Reheat gently with a splash of broth to prevent overcooking.
