# Oyakodon

This quick and easy Oyakodon (or Japanese chicken and egg rice bowl) features juicy tender pieces of chicken, and caramelized onions simmering in an umami-rich broth mixed with a soft egg scramble and served over a warm bed of steamed rice.

- Total time: 15 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 0.5 yellow onion
- 1 chicken thigh
- Sake
- Salt
- White pepper
- eggs
- dashi
- soy sauce
- mirin
- sugar

## Instructions

1. Thinly slice half a yellow onion.
2. Chop the chicken thigh into bite-sized pieces and place in a bowl.
3. Season and marinate the chicken for 10 minutes with sake, salt, and white pepper.
4. Gently mix the eggs; do not overmix to achieve a marbled look.
5. Combine dashi, soy sauce, mirin, and sugar.
6. Simmer the broth with the onions until softened and fragrant.
7. Add in the chicken and cook until done.
8. Pour in the eggs and cook until just set before serving over rice.

## Equipment

- bowl
- knife
- cutting board
- measuring cup
- spoon
- pan
- spatula

## Tips

- You want a marbled look, so don't over mix the yolks and egg white.

## Source

- Original video: https://www.youtube.com/shorts/M6h3wEw4NSo
- Recipe page: https://www.cliprecipe.com/recipe/5c19c051-7a90-4ded-8bd2-baeb67cf54cf
- Extracted: 2026-06-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt