Quick Oyakodon

    55 mins

    This dish is very easy to make and is very Japanese. It reminds me of dishes I've ordered in Japanese restaurants. You can add Korean hot sauce if you like it a little spicy.

    24 people made this

    Serves: 2 

    • 1 cup (200g) uncooked Japanese short-grain white rice
    • 2 cups (500ml) water
    • 1 cup (250ml) chicken stock
    • 1/4 cup (60ml) soya sauce
    • 2 tablespoons brown sugar
    • 1/2 medium onion, thinly sliced
    • 1/2 cup shiitake mushrooms, thinly sliced
    • 1 skinless, boneless chicken breast half - cut into strips
    • 4 green onions, cut into 2.5cm pieces
    • 2 egg, beaten
    • 6 snow peas, thinly sliced

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
    2. Bring the chicken stock to a boil in a small saucepan. Stir in the soya sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
    3. Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
    4. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

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    Reviews in English (18)


    This is a good recipe, but not so authentic. I lived in Japan for several years. The most authentic recipe has the rice, chicken breast cooked in teriyaki sauce, then the onions and eggs are cooked in the teriyaki suace and all the sauce is absorbed, then it is topped with fresh peas. I make my own teriyaki sauce from low salt soy sauce (shoyu) onion powder, garlic powder, water and sugar, then I like to add chinese 3 spice. This is about as close to ther real thing as it gets.  -  29 Nov 2012


    Made this for dinner and it was wonderful! My fiancée who is very picky about any type of Asian food said this was great and asked me to make it again. This would be great to add anything you like to it. It is a wonderful base, but also good as is. Be sure to be careful how much sauce you put on top of the rice as you will not need to use all of it.  -  04 Nov 2010  (Review from Allrecipes US | Canada)


    This was OK. I did leave out the mushrooms because the bf hates mushrooms, but I'm not sure how much difference it would have made. He liked it, I thought it kind of tasted like funky fried rice. Since we both agreed we like my fried rice better, I probably won't make this again.  -  07 May 2011  (Review from Allrecipes US | Canada)