Simmered Chicken Oyakodon with Dashi and Eggs

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Classic Japanese chicken and egg bowl simmered in umami-rich dashi broth over fluffy steamed rice. This Japanese-inspired sushi recipe, 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.

Ingredients

• 12 oz boneless chicken thighs
• 1 cup dashi stock
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tsp sugar
• 3 large eggs
• 1 small yellow onion
• 4 cups steamed Japanese short-grain rice
• 1 stalk scallions

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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.