Easy Japanese Oyakodon

Oyakodon is a popular Japanese that takes a bit of preparation but the results are well worth it. With great portions that are sure to fill you up after a long day of being out and about, it’s a great meal to cap off the day!

Chicken Oyakodon


½ kg skinless chicken thigh fillet, cut into 1 inch pieces

½ tbsp Maggi Magic Sarap

1 tbsp sake

1 pc sliced white onions

4 pcs eggs, beaten

¼ cup diagonally chopped leeks

kombu kelp

egg yolk

cooked rice



½ tbsp Maggi Savor Classic

1 tbsp Maggi Oyster Sauce

½ cup dashi stock

2 tbsp mirin

2 tsp sugar

⅛ cup soy sauce



Mix the chicken with Magic Sarap and sake, set aside.


Combine the seasoning ingredients.

In a pan, add onions and seasoning. Bring to a simmer then add the chicken pieces. Cook for 5 minutes and flip the chicken.

Add about ⅔ of the beaten eggs making sure not to pour into the edges (to avoid overcooked eggs. Cook until the eggs are almost set then add remaining eggs and leeks. Cook for a minute covered then serve with warm rice. Makes 6 servings.

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