Japanese Oyakodon: Chicken and Mushroom Bowl
Feb 03, 2026
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This recipe is a cozy, comforting, and quick weeknight meal. The tender shredded chicken and savory mushrooms are simmered in a light, sweet-and-savory soy sauce broth, and topped with a delicate egg omelet. Served over fluffy rice and finished with fresh, crunchy shaved Dandy® celery, it’s a perfect balance of texture and flavor!
It’s great for using leftovers or even as a meal prep. This recipe checks all the boxes!
This post is sponsored by Duda Farm Fresh Foods.
If you enjoy this recipe, you’ll also like our Asian Grain Bowl with Veggies, Spring Roll Bowls, and the Thai Celery Bowl recipes.
Related: How to Store Celery
The Japanese Inspiration: Oyakodon
This dish is inspired by Oyakodon, a classic Japanese comfort food.
- What it means: The name literally translates to “Parent and Child Rice Bowl” (Oya = parent, Ko = child, Don = donburi, or rice bowl). This refers to the main ingredients: chicken (the parent) and egg (the child), both cooked together in the same pan.
- The Traditional Dish: Classic Oyakodon is typically made with chicken, eggs, and simmered with a savory-sweet sauce (tuyu), served over rice in a single bowl.
- Our Modern Twist: This recipe separates the components and adds crunchy shaved Dandy® celery for a burst of fresh texture and flavor, along with the optional drizzle of Tonkatsu sauce, giving a comforting classic a lighter, modern feel.
Recipe Notes & Tips
- Protein Swap: You can easily swap the shredded chicken for 1/2 cup of ground pork, beef, or firm tofu crumbles. Adjust cooking time accordingly.
- Celery Technique: To “shave” the celery, use a vegetable peeler to peel thin, long strips from the stalk. This gives you a delicate crunch without the stringiness of a chop. To learn more, check out How To Cut Celery: 7 Different Ways.
- Adjusting Sweetness/Saltiness: Taste the sauce mixture before adding the eggs. If you prefer it less sweet, reduce the brown sugar; if you need more depth, add a small dash of oyster sauce (if available).
- Tonkatsu Sauce: This is a thick, tangy, and slightly sweet Japanese sauce that complements the dish well. However, ketchup or a sweet chili sauce can also be used as a substitute in a pinch.
Ingredients
Main Components
- 4 cups cooked rice
- 2 teaspoons avocado oil (or canola/vegetable oil)
- 1/2 white onion, thinly sliced
- 1 cup white mushrooms, sliced
- 1 cup shredded chicken (rotisserie chicken works great)
- 4 eggs, lightly beaten
- 1 cup Dandy® celery, shaved
Sauce & Garnish
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 cup chicken stock
- 1 teaspoon sesame seeds, toasted
- Tonkatsu sauce, optional, to serve
Directions
Step 1: Saute the aromatic. Heat the avocado oil in a deep-frying pan or wok over medium heat. Add the onion and mushrooms and cook for 5 minutes, until they are soft and lightly golden.
Step 2: Next, combine chicken & sauce. Add the shredded chicken to the pan and cook for 3-4 minutes while stirring. In a separate small bowl, combine the soy sauce, rice vinegar, brown sugar, and chicken stock. Stir to mix well. Pour 1/3 cup of this soy mixture into the pan with the chicken and vegetables. Stir to combine and bring to a simmer.
Step 3: Then, cook the Omelet. Pour the lightly beaten eggs evenly over the simmering chicken and vegetable mixture. Do not stir. Cover the pan and cook for about 2 minutes, or until the eggs are just lightly set and the yolks are slightly runny in the center (adjust cook time based on your preference).
Step 4: Finally, assemble & serve.
- Add the rice and the remaining soy mixture to a deep serving bowl.
- Carefully cut the chicken and egg mixture into large pieces (about 2-4 pieces) and place them on top of the rice.
- Top with the shaved celery and sprinkle with sesame seeds.
- Drizzle with Tonkatsu sauce, if desired, and serve immediately.
Why We Love Dandy® Celery
As moms, we love a quick snack that’s simple to serve and nutritious. That’s not always an easy task. But Duda Farm Fresh Foods understands that we all have busy lives. With lots of crunch and no guilt, their grab-and-go snacks have been a lifesaver more times than we can count.
After almost 100 years as growers and six generations later, they still care about growing, harvesting, and shipping celery to you and your family, with care. So be sure to look for the red Dandy label at your grocery store for this fun, easy, and nutritious snack.
Related: Celery: An Affordable Ingredient to Stretch Your Family’s Food Budget.
More Great Recipes Featuring Dandy® Celery
- Celery Pesto Pasta
- Chicken Egg Roll in a Bowl
- Fresh Chicken Peanut Sauce Rice Bowl
- Celery Protein Bites
- Thai Celery Bowls
- Chicken, Rice and Celery Soup
- Celery Fennel Salad
- Crab Cakes
Japanese Oyakodon: Chicken and Mushroom Bowl
Ingredients
- 4 cups cooked rice
- 2 teaspoons avocado oil or canola/vegetable oil
- 1/2 white onion thinly sliced
- 1 cup white mushrooms sliced
- 1 cup shredded chicken rotisserie chicken works great
- 4 eggs lightly beaten
- 1 cup Dandy® celery shaved
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1/2 cup chicken stock
- 1 teaspoon sesame seeds toasted
- Tonkatsu sauce optional, to serve
Instructions
- Step 1: Sauté Aromatics – Heat the avocado oil in a deep-frying pan or wok over medium heat. Add the onion and mushrooms and cook for 5 minutes, until they are soft and lightly golden.
- Step 2: Combine Chicken & Sauce – Add the shredded chicken to the pan and cook for 3-4 minutes while stirring. In a separate small bowl, combine the soy sauce, rice vinegar, brown sugar, and chicken stock. Stir to mix well. Pour 1/3 cup of this soy mixture into the pan with the chicken and vegetables. Stir to combine and bring to a simmer.
- Step 3: Cook the Omelet – Pour the lightly beaten eggs evenly over the simmering chicken and vegetable mixture. Do not stir. Cover the pan and cook for about 2 minutes, or until the eggs are just lightly set and the yolks are slightly runny in the center (adjust cook time based on your preference).
- Step 4: Assemble & Serve – Add the rice and the remaining soy mixture to a deep serving bowl. Carefully cut the chicken and egg mixture into large pieces (about 2-4 pieces) and place them on top of the rice. Top with the shaved celery and sprinkle with sesame seeds. Drizzle with Tonkatsu sauce, if desired, and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
