Japanese Chicken Rice Bowl (Oyakodon)

Renée G.


This is not my own recipe. It was given to me by a chef at a Japanese restaurant on the big island of Hawaii. So sorry I don't remember the name of the restaurant, it was several years ago.

I have seen other versions where a poached egg or a raw egg is served on top of the chicken stew in individual bowls of rice.

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20 Min


Stove Top


5 medium chicken thighs, with bones
1 onion
2 cups hoshi-shiitake dashi stock
8 tablespoons soy sauce
5 tablespoons mirin
3 tablespoons sugar
4 eggs


2½ cups water
2-3 hoshi-shiitake (dried shitake mushrooms)

Directions Step-By-Step

Cut chicken thighs into chunks while keeping the bones (this adds flavor to the stock). Separately, cut onion into slices. Pour Dashi soup stock (see below for preparation) in a relatively deep pan on medium heat and add soy sauce, Mirin, and sugar to the pan and stir.
Place chicken chunks in the pan until it simmers on medium-high heat for about 5 minutes. Then add onions to the pan and simmer a few more minutes until chicken is cooked and onions are softer.
Separately, whisk eggs in a bowl. Bring the soup to a boil, and after chicken is cooked thoroughly, pour the eggs over chicken and onion. Turn the heat down to low and put on a lid. After one minute, turn off the heat. The chicken is best served over Japanese rice.
For Hoshi-Shiitake Dashi stock

Put water and hoshi-shiitake in a pan and soak for 10 minutes. Heat up the water and turn off the heat when the water comes to a boil.

Let stand for 20 minutes and strain the broth for use. Add the cooked mushrooms to the Oyakodon while the chicken is cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese
Other Tag: Quick & Easy