Japanese Oyakodon Inspired Sheet-Pan

Oyakodon means "parent and child" in Japanese, a nod to chicken and egg nestled over rice. This sheet-pan version roasts thighs and onions, then tops them with softly set eggs and a soy-mirin dashi glaze.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 480 cal
• 34g protein
• 48g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1 medium yellow onion
• 4 large eggs
• 3 cups cooked short-grain rice
• 1/4 cup soy sauce
• 3 tbsp mirin
• 1/2 cup dashi stock or low-sodium chicken broth
• 1 tbsp sugar
• 1 tbsp neutral oil
• 3 scallions
• 1 tsp toasted sesame seeds
• optional garnish nori strips

Instructions

1. 1Preheat the oven to 425°F and line a rimmed half-sheet pan with parchment for easy cleanup.
2. 2Slice the chicken thighs into bite-size strips about 1/2-inch thick. Thinly slice the onion into half-moons and the scallions into thin rounds, keeping white and green parts separate.
3. 3Toss the chicken and onion with the oil, then spread in an even single layer on the prepared pan. Roast for 12 minutes until the chicken is mostly cooked and the onion edges begin to soften.
4. 4Meanwhile whisk the soy sauce, mirin, dashi, and sugar together until the sugar dissolves to make the classic oyakodon-style sauce.
5. 5Pull the pan from the oven, drizzle most of the sauce over the chicken and onion, and toss gently right on the pan. Return to the oven for 5 more minutes so the sauce reduces and glazes.
6. 6Crack the eggs into a bowl and lightly beat just until streaky, not fully uniform.
7. 7Remove the pan again, scatter the scallion whites over the chicken, then pour the beaten eggs in ribbons across the hot mixture. Return to the oven for 3 to 4 minutes until the eggs are just set but still soft and custardy.
8. 8Warm the cooked rice if needed and divide among four lunch bowls.
9. 9Spoon the glazed chicken, onion, and soft egg mixture over each bowl of rice, drizzling any remaining pan sauce on top.
10. 10Finish with scallion greens, sesame seeds, and optional nori strips. Serve warm or pack into bento-style containers for a work-friendly midday bowl.