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Oyakodon is a comforting Japanese rice bowl made with eggs and chicken. It is perfect for a quick dinner and great for university students since these ingredients are easily accessible! This recipe adds cabbage for some extra vegetables and texture. Feel free to substitute the chicken can with more vegetables or tofu to make a vegetarian version. Enjoy!

  • Yield: 2 servings 1x


  • 12 chicken thighs 
  • ⅓ cup cabbage 
  • 2 tbsp mirin 
  • 2 tbsp soy sauce 
  • 2 tsp sugar 
  • 4 eggs 
  • ½ onion
  • ½ cup dashi stock (½ tsp dashi powder, 1 cup water)


  1. Cut the onion into thin slices and cut the cabbage into small pieces. 
  2. Cut the chicken thighs into smaller pieces and trim the fat off. 
  3. Crack the eggs into a bowl and “cut” the egg whites with chopsticks. 
  4. In a bowl, combine the soy sauce, dashi, mirin and sugar.
  5. Place the onion and cabbage evenly across the pan, and pour the soy sauce mix over top, let it simmer on medium heat. 
  6. Once the sauce starts to simmer, place the chicken evenly on top of the onions, and cook until the chicken is no longer pink (~5 mins). Make sure to flip the chicken halfway through. 
  7. Pour around two-thirds of the eggs into the center of the pan, once the eggs set, add in the last third of the eggs to the pan.
  8. Cook on medium-low until the eggs are set, serve with rice and enjoy!


Original Recipe:

Recipe reviewed by Annie Tsang, RD


  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 11g
  • Sodium: 1200mg
  • Fat: 17.7g
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 17.4g
  • Fiber: 1g
  • Protein: 34.6g
  • Cholesterol: 457mg

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