Oyakodon (Chicken and Egg on Rice)

Oyakodon (Chicken and Egg on Rice)

Scrambled eggs and chicken on rice.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz)



a dash


1-1/2 tbsp

1 tsp

  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.


  1. Cut chicken into bite size pieces. Slice onions into long strips.
  2. Heat (A) in a fry pan. Add in (1) and cover. Once boiling, lower heat and simmer for 7-8 min.
  3. Beat the eggs and pour in. Sprinkle in 3 cm (1 in) pieces of mitsuba. Cover and turn off heat for loosely cooked eggs.
  4. Fill each bowl with some rice. Pour on (3) and garnish with fine slices of seaweed.

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