30-Minute Oyakodon: Chicken and Egg Rice Bowl
Japanese comfort bowl of tender chicken thigh and silky eggs simmered in a savory-sweet dashi-based broth with shiitake mushrooms and onion, finished with fresh scallions and served over steamed rice. The eggs are added in stages for a custardy, half-set texture.
Ingredients
- 3 dried shiitake mushrooms, rehydrated
- ⅝ cup shiitake soaking liquid, reserved
- 2 tablespoon soy sauce
- 1 tablespoon cooking sake
- 2 tablespoon mirin
- 1 tablespoon sugar
- ½ teaspoon Hondashi (dashi granules)instant dashi powder or dashi stock1:1umami-building
different brands vary in saltiness; adjust soy sauce if needed
- 1 medium onion, sliced
- 1 chicken thigh, cut into bite-sized pieceschicken breast1:1lower-fat
breast is leaner but less flavorful; increase cooking time slightly
- 4 large eggs, beaten
- 2 scallions, sliced on bias
- cooked short-grain Japanese rice, for servingsushi rice or other short-grain rice1:1base starch
maintains sticky texture
Instructions
- 1
Soak dried shiitake mushrooms in cold water for at least 6 hours or overnight in refrigerator
- 2
Reserve 2/3 cup soaking liquid. Squeeze moisture from mushrooms, remove tough stems, and slice caps into thin strips
- 3
In a medium to large pan, combine soy sauce, sake, mirin, sugar, Hondashi, and reserved shiitake dashi
- 4
Add sliced onion and simmer over medium heat for 2 minutes
- 5
Add mushrooms and chicken pieces to pan and simmer for 3 minutes until chicken is mostly cooked through
- 6
Pour 2/3 of beaten eggs into mixture, cover with lid, and cook for about 1 minute until eggs are mostly set
- 7
Add remaining beaten eggs and top with sliced scallions
- 8
Simmer until eggs reach desired doneness
- 9
Serve over steamed rice, optionally topped with red pickled ginger
Tips
Soak mushrooms overnight for deeper umami flavor in the broth
Cut chicken into uniform bite-sized pieces so they cook evenly
Adding eggs in two stages creates the signature creamy-set texture; adjust final simmer time to your preference
Use mitsuba instead of scallions if available for more authentic preparation
Good to Know
Cover and refrigerate leftover oyakodon for up to 2 days; reheat gently on stovetop with splash of water to restore sauce consistency
Prepare shiitake dashi and slice mushrooms, onion, and chicken up to 1 day ahead. Store components separately. Soft-boil eggs just before assembly.
Serve immediately over steaming rice while eggs are warm and creamy. Optionally top with red pickled ginger (beni shoga) for tangy contrast.
Common Mistakes
Overcooking eggs removes the silky, custard-like texture; watch carefully during final simmer and remove from heat when eggs reach your desired doneness
Skipping the mushroom soak step or shortening it weakens the umami-rich broth that defines the dish
Substitutions
breast is leaner but less flavorful; increase cooking time slightly
Full guide →maintains sticky texture
different brands vary in saltiness; adjust soy sauce if needed