Easy Oyakodon Chicken Bowls

When it comes to exploring classic Japanese home-style cooking, oyakodon is one dish you shouldn’t miss. Beloved for its simplicity, warmth, and satisfying umami, oyakodon is a staple in Japanese households and restaurants alike. Literally translating to “parent and child bowl,” the dish gets its name from its two main ingredients: chicken (the parent) and egg (the child). 

Served over a bed of warm steamed rice and garnished with nori, scallions, and chili flakes, oyakodon is the perfect balance of savory, slightly sweet, and incredibly comforting—making it an ideal meal for busy weeknights or cozy weekends at home.

Oyakodon is made from just a handful of simple, flavorful ingredients. Sliced chicken thighs (or sometimes breast), onions, and beaten eggs are simmered together in a delicate broth made from dashi, soy sauce, mirin, and our secret ingredient, sake. As the mixture cooks, the eggs set into a soft, custardlike texture that gently coats the chicken and onions.

The entire mixture is then poured hot over a bowl of freshly cooked white rice, allowing the savory broth to seep into the grains. Garnishes can vary, from none (simplicity is key), to sliced scallions, chili crisp, century egg– you decide! The result is a comforting, satisfying dish that feels both nourishing and indulgent.

In Japan, oyakodon is considered the ultimate comfort food, similar to how chicken soup or macaroni and cheese are viewed in many Western countries. You’ll commonly find it served in:

1. Specialty Donburi Shops

Restaurants that focus specifically on rice bowls often serve oyakodon alongside other traditional donburi like katsudon (pork cutlet bowl) or gyudon (beef bowl). Oyakodon is usually prepared to order, ensuring the eggs are perfectly soft and silky.

2. Teishoku (Set Meal) Restaurants

These casual eateries serve balanced set meals. Oyakodon might appear as a main dish paired with miso soup, pickles, and green tea.

3. Home Kitchens Across Japan

Perhaps most notably, oyakodon is a favorite home-cooked meal. It’s fast to make, uses common pantry ingredients, and comes together in one pan—making it a go-to dinner option for families.

4. School and Work Cafeterias

Because it’s affordable and universally loved, oyakodon is often on the menu in cafeterias, where it offers a comforting, filling lunch.

What Makes Oyakodon So Comforting?

Oyakodon’s appeal goes far beyond its ingredients. Here are a few reasons it’s earned its reputation as one of Japan’s most comforting dishes:

Warm, Soft Textures: The tender chicken, silky eggs, and gently simmered onions create a soothing, melt-in-your-mouth combination. The warmth and softness make it especially enjoyable on cold days or when you’re feeling under the weather.

Balanced, Familiar Flavors: The dashi-soy-mirin broth is savory, slightly sweet, and deeply aromatic—classic flavors of Japanese home cooking. It’s comforting without being heavy.

One-Bowl Simplicity: Everything—protein, sauce, and rice—is served together in a single bowl. It’s convenient, nourishing, and satisfying, all without needing multiple side dishes.

Emotional Nostalgia: For many people in Japan, oyakodon recalls childhood meals, late-night family dinners, and warming up after school. It’s a dish rooted in memory as much as flavor.

Don’t just take our word for it, make this dish once, and you’ll be coming back for more all winter! Enjoy.

Easy Oyakodon Chicken Bowls

When it comes to Japanese comfort food, this has to be one of the top contenders. Exceedingly easy to assemble by tossing almost all the ingredients in a saucepan, simmering, and serving over rice. But don’t let its simplicity disguise the absolute flavor bomb that it truly is!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 4

Ingredients:

• 1 pound of sweet onions, ¼” sliced 

• 1 pound of boneless chicken thighs, cut into bite-sized pieces

• ½ cup mirin

• ½ cup soy sauce

• ½ cup sake

• ½ cup dashi (or hondashi mixed with water)

• 8 eggs

• Cooked rice, for serving

• ¼ cup scallions, thinly sliced

• ¼ cup crumbled nori

• Chili flakes, for serving

Directions:

1. SIMMER. In a large saucepan, combine the onions, chicken, mirin, soy sauce, sake, and dashi and place over high heat. When the liquid comes to a boil, reduce the heat to a simmer until the chicken cooks through, about 5 minutes.

2. BEAT. Break the eggs into a bowl and lightly beat them; they should still have some distinct white and yolk. 

3. EGG. Bring the broth to a rolling boil and pour the beaten egg over the chicken and broth. Cook, without stirring, until the egg is mostly set, about 2-3 minutes. Turn off the heat and let the oyakudon rest for 1 minute. 

4. SERVE. To serve, scoop some rice into a bowl, then using a ladle, gently portion some of the otakudon on top of the rice. Garnish with scallions, shredded nori, and chili flakes. Enjoy!

Chef’s Notes:

• Hondashi is basically powdered dashi. Mix 1 teaspoon with 1 cup of water to make ready-to-use dashi!

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