Authentic Oyakodon: Chicken and Onion Rice Bowl

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Japanese dish featuring tender chicken and sweet onions simmered in a rich dashi-based sauce, served over steamed rice for a perfect balance of umami and sweetness. This Asian recipe, ready in about 50 minutes, pairs chicken thighs, yellow onions, dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Japanese cuisine 480 cal/serving

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Ingredients

1 lb, thinly sliced chicken thighs
2 medium, thinly sliced yellow onions
2 cups dashi stock
1/4 cup soy sauce
3 tbsp mirin
1 tbsp sugar
4 cups steamed rice
1 tsp sesame seeds
2 tbsp, thinly sliced green onions

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Instructions

Step 1: In a large skillet over medium-high heat, cook chicken slices until golden brown on both sides (about 4 minutes total), then set aside.
Step 2: Add onions to the same skillet with 1 tbsp water and cook for 8-10 minutes, stirring frequently, until onions are deeply golden and caramelized.
Step 3: Return chicken to the skillet, then add dashi, soy sauce, mirin, and sugar. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes until sauce reduces slightly and coats the back of a spoon.
Step 4: Divide steamed rice among bowls, top with chicken and onion mixture, and garnish with sesame seeds and sliced green onions. Serve immediately while hot.