Oyakodon (Japanese Chicken Egg and Noodle Bowl)

barbara lentz


Oyakodon is traditionally served with rice but I prefer noodles. If you can't find instant Dashi it is available on Amazon. Togarashi is a Japanese chili powder you could substitute red pepper flakes or any chili powder you like.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 2 c
  • 2 tsp
    instant dashi stock mix
  • 2 Tbsp
    soy sauce
  • 3 Tbsp
  • 1 large
    onion diced
  • 3
    boneless skinless chicken thighs sliced
  • 3
    green onions diced
  • 4 large
  • 1 c
    cilantro chopped
  • 3 c
    rice noodles cooked according to package directions
  • ·
    togarashi or red pepper flakes for serving

How to Make Oyakodon (Japanese Chicken Egg and Noodle Bowl)


  1. Place the water in a large pot. Bring to a boil. Add the instant Dashi and stir until dissolved. Add the soy sauce and sugar.
  2. Stir in the onions, and green onions and cook 5 minutes. Add the chicken pieces and cook 5 more minutes. Stir in the cilantro.
  3. Separate the egg whites and the egg yolks. Beat the whites a bit and drizzle them in the hot soup stirring constantly.
  4. Place the rice noodles in 4 bowls. Ladle the soup over the noodles. Top each bowl with one egg yolk. Sprinkle with Togarashi or red pepper flakes.

Printable Recipe Card

About Oyakodon (Japanese Chicken Egg and Noodle Bowl)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese

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