Easy Halal Oyakodon Recipe: Make This Comforting Japanese Chicken & Egg Rice Bowl


Atiqah Mokhtar •  May 26, 2020

[Updated 2 July 2021]

If you love Japanese food, then you've probably tried, or at least heard of, oyakodon. This comforting rice bowl dish made with eggs, chicken and broth is a staple in Japanese households and a favourite for both kids and adult. If you've ever wondered how to cook oyakodon, it's actually pretty simple! And to help you out, we have an easy and authentic oyakodon recipe that was contributed to us by Chiaki, a Japanese-Muslim revert living in Singapore.

Traditionally, the ingredients for oyakodon often include those that contain alcohol, such as mirin or shoyu. For our recipe below, we've included links to where you can find halal versions of the ingredients called for (such as halal-certified mirin-style seasoning), but Chiaki has also helpfully tweaked it to include ingredient substitutes that are easier to find. If you're looking for more easy Japanese recipes, check out this full list!

Note: Do note that due to current increased demand, some items may be sold out online, but you can follow the seller or add them to your wishlist so you're notified as soon as it's back in stock!

Ingredients (Serves 4)

  • Rice (preferably Japanese rice, enough for 4 people. You can find Japanese rice at supermarkets or on Shopee Singapore, Lazada Malaysia & Shopee Malaysia)
  • 3 - 4 chicken breasts, fillet or thighs
  • ½  medium yellow onion, chopped
  • 2 eggs
  • 500ml water
  • 2 Tsp Japanese dashi powder (You can find halal-certified dashi powder on Shopee Singapore, Lazada Malaysia & Shopee Malaysia)
  • 3 Tbsp Japanese shoyu (or use light soy sauce as a substitute if you can't find halal shoyu)
  • 2 Tsp halal mirin or sugar (you can find halal-certified mirin-style seasoning on Shopee SingaporeShopee Malaysia
  • Optional: Mushrooms (Chiaki likes to add Shiitake or Shimeji mushrooms, sliced or separated into individual pieces respectively)
  • Sliced spring onions for garnishing


  1. Wash and cook the rice in your rice cooker.
  2. Dice the chicken into bite-size pieces.
  3. Heat the water in a pot. Use a pot with a lid as you will need to cover the pot later.
  4. Once the water comes to a boil, reduce the heat to medium and add the chicken and dashi powder.
  5. Once the chicken is half-cooked, add in onions and mushrooms.
  6. Beat the eggs in a small bowl.
  7. When onions and mushrooms have softened, add soy sauce and sugar. Do a taste test once the chicken is fully cooked. It should neither be too salty nor too sweet - adjust the seasonings to your preference.
  8. Bring the pot back to a boil, then slowly pour in the egg.
  9. Switch off the heat before the egg is completely cooked and place a lid on the pot. The residual heat will continue cooking the eggs until it sets.
  10. Scoop out some rice into a deep bowl, add the cooked chicken and egg on top of the rice. Add extra soup from the pot if you prefer (like Chiaki does!).
  11. Garnish with spring onions.

Credit: Alpha on Flickr.

Oyakodon is a wonderfully comforting dish that is also easy to make, and with this full recipe, there's no excuse not to make it! Don't forget to check out other easy Japanese recipes that were contributed by Chiaki and other Japanese-Muslim reverts in Singapore.