By The foodoodle kitchen · Published September 20, 2026
Oyakodon
Chicken and egg simmered in dashi and soy over rice; a one-pan weeknight dinner in twenty minutes.
Serves 4 · Prep 5 min · Cook 15 min · 20 min total · Easy
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Ingredients
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 500 ml cups dashi, .
- 60 ml tablespoons soy sauce, .
- 30 ml tablespoons mirin, .
- 800 g cups Japanese rice, cooked
- 2 green onions, sliced
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Method
- In a medium pan, combine dashi, soy sauce, and mirin. Bring to a simmer over medium heat (3 min). 3 min
- Add chicken pieces to the pan. Cook until chicken is just cooked through (5 min). 5 min
- Pour beaten eggs over the chicken. Cover and let cook until eggs are set but still soft (3 min). 3 min
- Serve the chicken and egg mixture over cooked rice. Garnish with sliced green onions. Enjoy! 4 min
