Real Recipes From Real Home Cooks ®

oyakodon (japanese chicken egg and noodle bowl)

Recipe by
barbara lentz
beulah, MI

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.

yield 4 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For oyakodon (japanese chicken egg and noodle bowl)

  • 2 c
  • 2 tsp
    instant dashi stock mix
  • 2 Tbsp
    soy sauce
  • 3 Tbsp
  • 1 lg
    onion diced
  • 3
    boneless skinless chicken thighs sliced
  • 3
    green onions diced
  • 4 lg
  • 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.

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