Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe

How To Make Oyakodon (Japanese Chicken and Egg Rice Bowl)

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Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 2 cups cooked short-grain rice
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 4 tablespoons soy sauce
  • 4 tablespoons mirin
  • 4 large eggs
  • 2 green onions, thinly sliced
  • Nori (dried seaweed), for garnish (optional)


  1. Heat vegetable oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

  2. Add chicken to the skillet and cook until browned and cooked through, about 10 minutes.

  3. In a small bowl, whisk together soy sauce and mirin. Pour the mixture over the chicken and onions in the skillet.

  4. In a separate bowl, beat the eggs. Pour the beaten eggs over the chicken and onions in the skillet. Cook until the eggs are just set, about 3-4 minutes.

  5. Divide the cooked rice among 4 bowls. Scoop the chicken, onions, and eggs over the rice. Garnish with green onions and nori, if desired.

  6. Serve hot and enjoy!


  • Calories : 470kcal
  • Total Fat : 9g
  • Saturated Fat : 2g
  • Cholesterol : 246mg
  • Sodium : 1250mg
  • Total Carbohydrates : 61g
  • Dietary Fiber : 2g
  • Sugar : 7g
  • Protein : 36g
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