Aaron and Claire’s Amazing Oyakodon Recipe!

Aaron and Claire bring us another comforting Japanese favorite, this time, an upgraded version of Oyakodon made with ground chicken. It’s simple, quick, and packed with flavor, making it a great weeknight dish. In this video, Aaron shows how he recreates a version he tried in Tokyo, adding a few twists to make it even better without complicating the recipe.

Image via Aaron and Claire

🍚 What is oyakodon?

Oyakodon is a classic Japanese rice bowl made with chicken, eggs, and a savory-sweet broth. It’s warm, comforting, and incredibly satisfying. But instead of using chicken pieces, Aaron switches things up with ground chicken, which adds more flavor and gives the dish a richer texture.

He explains that he first tried this style in Tokyo and immediately liked how hearty and flavorful it was. He mentions that the taste was straightforward but really satisfying, which made it stand out to him. This recipe is his easy, home-friendly version so anyone can make it without extra effort. You only need a pan, hot rice, and a few basic ingredients, nothing complicated at all.

Image via Aaron and Claire

🥣 What You’ll Need

Main ingredients:

• 500g ground chicken (from boneless, skin-on chicken thighs)
  
• ½ onion (finely diced)
  
• 2 cloves garlic (minced)
  
• ½ tsp grated ginger
  
• 2 eggs (per serving)
  
• Hot cooked rice
  

Sauce:

• 1 cup water
  
• ½ tbsp chicken bouillon powder
  
• 4 tbsp soy sauce
  
• 4 tbsp mirin
  
• ½ tbsp sugar
  
• ½ tsp hondashi (optional, can replace with more bouillon)
  

Optional toppings:

• Mitsuba
  
• Green onion
  

Image via Aaron and Claire

🔥 Making the Sauce

The sauce brings all the ingredients together, so Aaron keeps it simple but flavorful. In a small container, mix water, chicken bouillon, soy sauce, mirin, sugar, and hondashi. Stir until everything dissolves. That’s it, a quick sauce that gives the dish its savory-sweet base. If you don’t have hondashi, don’t stress. Just use a little more bouillon. The flavor will still be great.

Image via Aaron and Claire

🍳 Cooking the Chicken

In a wok or pot, heat a tablespoon of oil over medium-high heat. Add the diced onion, garlic, and ginger, then sauté for 2–3 minutes until lightly browned and fragrant. Once the aroma fills your kitchen, add the ground chicken and break it apart while cooking.

Stir for about six minutes until most of the liquid evaporates and the chicken starts to brown. When the chicken is ready, pour in the sauce and mix well. Once it boils, lower the heat and let it simmer for 10 minutes. It’s almost like making a quick meat ragù, simple, cozy, and perfect for batch cooking. Aaron even suggests making extra and storing it for easy meals during the week.

Image via Aaron and Claire

🥚 Cooking the Egg Topping

Since Oyakodon is usually made one bowl at a time, Aaron prepares the egg mixture in small portions. Lightly beat two eggs, just a few stirs so the yolks and whites stay slightly separate. This gives the finished dish a nice color and texture. Add a portion of the cooked meat sauce to a small pan and bring it to a boil.

Pour the eggs on top, then sprinkle in some mitsuba or green onion. Cover the pan and cook for about 1–2 minutes, depending on how runny you like your eggs. Aaron recommends keeping them soft, it’s what gives the dish that classic restaurant-style feel.

Image via Aaron and Claire

🍚 Assemble & Serve

Slide the soft egg-and-chicken mixture over a bowl of hot rice so everything settles nicely together. The eggs stay tender, the chicken is well-seasoned, and the warm broth ties all the flavors into one comforting bite. It’s straightforward, filling, and has the kind of taste that makes you want a second spoonful. The final look feels like something you’d find in a small Japanese diner, simple, warm, and satisfying.

Image via Aaron and Claire

👩‍🍳 Claire’s Taste Test

Claire tries it first, as always. Her reaction says everything. It’s different from the typical Oyakodon she knows, but the flavor is even better, rich, savory, and full of depth from the ground chicken. She says the taste instantly reminds her of Tokyo, and Aaron agrees. The soft eggs and flavorful chicken make it hard to stop eating.

Image via Aaron and Claire

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🍳 Make It Tonight

This upgraded Oyakodon remains simple yet delivers a lot of flavor with minimal effort. With soft eggs, savory ground chicken, and warm rice, it turns into a reliable meal you can make anytime.It’s filling, easy to prepare, and works well whether you’re cooking for yourself or for someone else.If you’re looking for something comforting yet uncomplicated, this recipe does the job.

👉 Watch “How I Upgrade Japanese Chicken & Egg Rice Bowl | Ground Chicken Oyakodon” here.