Name: Oyakodon: The Ultimate Comfort Food in a Bowl
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 150 g skinless boneless chicken thighs, cut into small pieces; ½ medium onion, sliced; ½ cup chicken stock or dashi; 1 tbsp soy sauce (or more to taste); 1 tbsp mirin; 1 tsp sugar; 2 large eggs; 1 ½ cups cooked rice, to serve; Optional: green onion, sesame oil, nori, and/or togarashi for garnish

Oyakodon: The Ultimate Comfort Food in a Bowl

Why You’ll Love This Recipe

Oyakodon is not only easy to make, but it’s also packed with flavor and nutrition. The tender chicken thighs, silky eggs, and aromatic onions are soaked in a savory-sweet broth, making each bite incredibly satisfying. This dish is comforting yet light enough to be enjoyed for lunch or dinner. The combination of protein from the chicken and eggs, along with the carbohydrates from the rice, makes it a balanced, filling meal that’s perfect for any time of day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

150 g skinless boneless chicken thighs, cut into small pieces
½ medium onion, sliced
½ cup chicken stock or dashi
1 tbsp soy sauce (or more to taste)
1 tbsp mirin
1 tsp sugar
2 large eggs
1 ½ cups cooked rice, to serve
Optional: green onion, sesame oil, nori, and/or togarashi for garnish

Directions

Prepare the chicken marinade: Combine the chicken, soy sauce, mirin, and sugar in a bowl. Let it sit for 5-10 minutes while preparing the other ingredients.
Prepare the eggs: Crack the eggs into a bowl and lightly beat them, ensuring the egg whites are still visible.
Cook the onion: In a small pan, bring the chicken stock to a boil over medium heat. Add the sliced onion and cook for about 1 minute until aromatic.
Cook the chicken: Add the marinated chicken mixture to the pan and cook for 1-2 minutes on each side until almost cooked through.
Add the eggs: Pour the beaten eggs evenly into the pan, allowing them to cook for a few seconds until the edges are nearly set. Lightly scramble and cook for a few more seconds until the eggs are still slightly runny.
Serve: Spoon the chicken and egg mixture over a bowl of warm rice. Garnish with green onions, sesame oil, nori, or togarashi if desired. Enjoy!

Servings and Timing

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 2 servings

Storage/Reheating

Oyakodon is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop over low heat until warmed through.

FAQs

1. Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but chicken thighs are preferred for their tenderness and rich flavor. If you use chicken breast, make sure not to overcook it to keep it moist.

2. Can I make this dish with tofu instead of chicken?

Yes, you can replace the chicken with tofu for a vegetarian version of Oyakodon. Firm tofu works best—press it to remove excess moisture and cube it before adding it to the broth.

3. Can I add vegetables to the dish?

Absolutely! Feel free to add vegetables like mushrooms, spinach, or peas. Just add them along with the onions, so they have time to cook in the broth.

4. Can I use other types of rice?

Oyakodon is traditionally served with short-grain Japanese rice, but you can use any rice you prefer, such as medium or long-grain rice. The dish will still taste great, though the texture may vary slightly.

5. Can I make this dish in advance?

While Oyakodon is best served fresh, you can prepare the chicken and egg mixture ahead of time and store it in the fridge. When ready to serve, reheat it and pour it over freshly cooked rice.

6. Can I use dashi instead of chicken stock?

Yes, dashi, a traditional Japanese stock made from seaweed and bonito flakes, is a fantastic substitute for chicken stock in Oyakodon. It adds a deeper, umami flavor.

7. Can I make this dish vegan?

Yes, you can make a vegan version of Oyakodon by replacing the chicken with tofu or tempeh and using a vegan egg substitute, like scrambled chickpea flour or silken tofu.

8. How do I make the eggs less runny?

For firmer eggs, cook them a little longer in the pan before scrambling them into the chicken mixture. If you prefer a more set texture, you can cover the pan to trap heat and let the eggs cook through more.

9. Can I add spicy elements to this dish?

Yes, you can add a little heat by incorporating chili flakes, sliced jalapeños, or a drizzle of chili oil. Togarashi, a Japanese spice mix, is also a great option for adding both heat and flavor.

Conclusion

Oyakodon is the ultimate comfort food, with its warm, savory chicken, silky eggs, and aromatic broth. This dish is not only incredibly quick and easy to make, but it also delivers a satisfying, nourishing meal that’s perfect for busy weeknights or when you’re craving something cozy. Whether you make it traditionally or experiment with your favorite variations, Oyakodon will surely become a go-to recipe in your kitchen. Enjoy this classic Japanese comfort dish with a steaming bowl of rice for a hearty, flavorful meal!