Japanese · Lunch · Dinner

Oyakodon

Name: Oyakodon
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: Japanese
Ingredients: 3/4 cup short-grain brown rice; 1 1/3 cups water (for the rice); 2 small thighs boneless skinless chicken thigh; 1 medium onion; 3 large eggs; 1/2 cup water (for the dashi); 1/2 tsp instant dashi granules; 1 1/2 tbsp reduced-sodium soy sauce; 1 1/2 tbsp mirin; 1 tsp sugar; 2 stalks spring onions; 1 pinch shichimi togarashi

親子丼

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Juicy pieces of chicken thigh and sweet onion simmered in a savoury dashi and soy broth, then bound with softly set egg and spooned over nutty brown rice. A comforting Japanese one-pan bowl with lean protein and a lighter, less sugary sauce.

Prep: 15 min
Cook: 55 min
Total: 70 min
Serves: 2

Easy
Dairy Free
High protein

30%

Per serving606kcal30% of a 2,000 kcal day

42gProtein

74gCarbs

15gFat

4gFiber

Calories come from: Carbs 50% · Fat 22% · Protein 28%

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Ingredients

For 2 servings

3/4 cup150 gshort-grain brown rice
1 1/3 cups320 gwater (for the rice)
2 small thighs250 gboneless skinless chicken thigh
1 medium150 gonion
3 large150 geggs
1/2 cup120 gwater (for the dashi)
1/2 tspinstant dashi granules
1 1/2 tbsp27 greduced-sodium soy sauce
1 1/2 tbsp27 gmirin
1 tspsugar
2 stalks15 gspring onions
1 pinchshichimi togarashi (optional)

Steps

1
Rinse the brown rice in a sieve until the water runs mostly clear.
2
Put the rice and 320 g water in a pot, bring to a boil, then cover and simmer on low for 40 minutes.
3
Take the rice off the heat and leave it covered to steam for 10 minutes.
4
While the rice cooks, trim any visible fat from the chicken and cut it into bite-sized pieces.
5
Halve the onion and slice it into thin half-moons.
6
Slice the spring onions thinly.
7
Crack the eggs into a bowl and beat them lightly with chopsticks, leaving some streaks of white.
8
In a 20–24 cm frying pan, stir together 120 g water, dashi granules, soy sauce, mirin and sugar.
9
Add the onion, bring to a simmer over medium heat and cook for 3 minutes until it softens.
10
Add the chicken in a single layer, cover and simmer for 6–7 minutes, turning once, until cooked through to 74 °C / 165 °F.
11
Pour two-thirds of the egg evenly over the chicken, cover and cook for 1 minute.
12
Pour over the remaining egg, cover and cook for 30–60 seconds more, until just set; cook a little longer if you prefer fully firm eggs.
13
Divide the rice between two bowls.
14
Slide half of the chicken and egg with some broth onto each bowl of rice.
15
Scatter with spring onions and a pinch of shichimi togarashi, if using, and serve straight away.

Swaps, storage and make-ahead

Swaps

Use white short-grain rice instead of brown rice for a softer, more traditional bowl, cooking it according to the package directions.
Swap the chicken thigh for boneless skinless chicken breast for a leaner option, simmering it just until it reaches 74 °C / 165 °F so it stays tender.
For a gluten-free version, use tamari labelled gluten-free in place of the soy sauce and choose dashi granules and mirin labelled gluten-free.
If you can't find instant dashi granules, use 1/2 cup low-sodium chicken stock instead of the water and dashi.

Storage

Oyakodon is best eaten fresh, as the soft egg turns rubbery when reheated and isn't suitable for freezing. If you do have leftovers, refrigerate them within 1 hour, eat within 1 day because of the rice, and reheat until steaming hot all the way through.

Make ahead

Cook the brown rice up to 1 day ahead, cooling it quickly and refrigerating it within 1 hour, then reheat until steaming hot all the way through. You can also slice the onion and spring onions and mix the broth a day ahead, keeping them covered in the fridge, then simmer the chicken and add the egg just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: EggsSoyGlutenFishSesame

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (607 g)	Per 100 g
Calories	606 kcal	100 kcal
Protein	42 g	6.9 g
Carbohydrates	74.4 g	12.3 g
of which sugars	9.9 g	1.6 g
Fiber	4.3 g	0.7 g
Fat	14.9 g	2.5 g
of which saturated	4.2 g	0.7 g
Sodium	1,024 mg	169 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.