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chicken and egg rice with seaweed on top in a blue bowl
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4.64 from 25 votes

One Pot Oyakodon

The combination of tender chicken, sweet onions, and the richness of the beaten eggs creates a delicious and satisfying meal all made in one pot!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Japanese
Servings: 2 people
Calories: 434kcal
Author: Dana

Ingredients

chicken marinade

  • .6 to .75 pound chicken thigh boneless and skinless
  • ½ tablespoon instant dashi powder
  • ¼ teaspoon salt
  • 1 tablespoon soy sauce
  • ½ tablespoon dark soy sauce (for color) add regular if you don’t have this!
  • 1 tablespoon mirin add water if you can't have alcohol
  • 1 teaspoon sugar
  • ½ small white onion sliced thinly
  • ½ tablespoon oil neutral oil like avocado or vegetable

garnish

  • 2 eggs (with a pinch of salt) beaten to 70-80% mix
  • 1-2 green onion sliced
  • seaweed sliced thinly
  • togarashi optional

Instructions

  • Soak 1 cup short grain rice with 2 cups water. Soaking the rice in water helps soften the rice as short grain rice can be hard in the center if not soaked.
  • Slice ½ small white onion in thin slices.
  • Prepare the chicken marinade by mixing ½ tablespoon instant dashi powder, ¼ teaspoon salt, 1 tablespoon soy sauce, ½ tablespoon dark soy sauce, 1 tablespoon mirin, 1 teaspoon sugar, ½ small white onion, and ½ tablespoon oil. Mix well and set aside.
  • Wash your chicken thighs in running water until it runs clear. This ensures your chicken does not taste gamey.
  • Cut you chicken thigh in 1 inch pieces. Add the cut chicken in the marinade from Step 3.
  • Wash the soaked rice in a strainer (or in the same bowl you used before) until water runs clear. Make sure your strain all the water to ensure that you add the right amount of water in the next step. The water should barely cover the surface of the rice. We don’t need to add too much water because the chicken and onions will provide some moisture to the rice and we don’t want soggy rice.
  • In the pot with rice, add ½ cup water and marinated chicken and onions from step 5. Place pot in rice cooker and press the cook button. If you don’t have a rice cooker, use the alternative cooking instructions below.
  • Beat eggs to 70-80% mixed with some egg white showing. Leave in room temperature.
  • When the rice is done cooking, open the lid really fast and pour the beaten eggs in. Close the lid and wait for 2-8 minutes (3 minutes for runny eggs, 5 min for over easy and 8 min for well done); depending on your rice cooker, you might need to press the button again!
  • Garnish the rice with some sliced green onions. Oyakodon is served with the chicken and egg sauce on top of the rice, so no need to mix everything together. Hope you enjoy!

Notes

ALTERNATIVE COOKING INSTRUCTIONS:

I understand that not everyone has a rice cooker, so some of us might use pots on the stovetop to cook the oyakodon. If that is you, get your medium sized pot ready. Add the rice, chicken, and onions according to the recipe directions. Once your pot is filled with rice and all the ingredients…follow the instructions below and you can make your one pot beef and rice!
  1. Heat pot to medium high and cook for 5-7 minutes covered with a lid. The water will start boiling. Make sure to watch over the fire because the water might boil over ◡̈
  2. After 5-7 minutes, turn heat to low and cook for 10 more minutes covered. Do not open the lid during the entire cooking process.
  3. Then turn off the heat and do not open the covered pot. Leave for 15-20 minutes covered. After the 15-20 minutes is up, open the lid quickly (be careful to not let out too much steam) and add beaten eggs on top. Cover the pot quickly and wait for 2-3 minutes for extra soft egg sauce. If you want the eggs on the well-done side, leave it covered for longer and mix it together with the rice. Garnish with sliced green onions. Hope you enjoy!

Nutrition

Calories: 434kcal | Carbohydrates: 10g | Protein: 30g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 297mg | Sodium: 1291mg | Potassium: 428mg | Fiber: 1g | Sugar: 6g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg