Simmered Chicken Oyakodon with Dashi and Eggs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Japanese chicken and egg bowl simmered in umami-rich dashi broth over fluffy steamed rice. This japanese-inspired sushi ready in about 30 minutes pairs boneless chicken thighs, dashi stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 20 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice 1 small yellow onion and cut 12 oz boneless chicken thighs into bite-sized pieces about 1-inch each.
  2. Step 2: In a medium skillet over medium heat, combine 1 cup dashi stock, 3 tbsp soy sauce, 3 tbsp mirin, and 1 tsp sugar. Bring to a simmer.
  3. Step 3: Add the sliced onion and chicken pieces to the simmering broth and cook for 8-10 minutes until the chicken is cooked through and onions are soft.
  4. Step 4: Lightly beat 3 large eggs in a bowl. Pour evenly over the simmering chicken and onion mixture. Cover and cook for 2-3 minutes until the eggs are just set but still tender.
  5. Step 5: Divide 4 cups steamed Japanese short-grain rice into bowls, then gently slide the chicken and egg mixture on top.
  6. Step 6: Thinly slice 1 scallion and sprinkle as garnish.

Frequently asked questions

How long does Simmered Chicken Oyakodon with Dashi and Eggs take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Chicken Oyakodon with Dashi and Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Simmered Chicken Oyakodon with Dashi and Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Chicken Oyakodon with Dashi and Eggs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Chicken Oyakodon with Dashi and Eggs?

Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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