Oyakodon
A comforting Japanese chicken and egg rice bowl, simmered in a savory-sweet dashi broth.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 onion, thinly sliced
- 4 large eggs, lightly beaten
- 1 cup dashi stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 2 servings cooked Japanese short-grain rice
- 1 green onion, thinly sliced (for garnish)
- Shichimi togarashi (optional, for spice)
Nutrition Facts
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Instructions
Prepare the sauce: In a bowl, mix dashi stock, soy sauce, mirin, and sugar until the sugar dissolves completely.
Cook the onions: Heat a frying pan over medium heat. Add the sliced onions and half of the sauce mixture. Simmer for 2-3 minutes until onions soften.
Add chicken: Place chicken pieces on top of the onions in a single layer. Pour the remaining sauce over the chicken. Cover and simmer for 5 minutes.
Add eggs: Pour the beaten eggs evenly over the chicken and onions. Cover and cook for 1-2 minutes until eggs are softly set but still slightly runny.
Serve: Divide hot rice between two bowls. Carefully slide the chicken and egg mixture over the rice, pouring any remaining sauce.
Garnish: Sprinkle with sliced green onions and shichimi togarashi if desired. Serve immediately.
Chef's Tips
- Egg consistency: For creamier eggs, remove from heat just before they fully set as residual heat will continue cooking them.
- Chicken cut: Cutting chicken against the grain ensures tender bites in the final dish.
- Dashi substitute: If you don't have dashi, use 1 cup water with 1/2 tsp hondashi powder or 1 tsp dashi granules.
- Rice quality: Use freshly cooked, slightly sticky Japanese short-grain rice for authentic texture.
- Leftovers: Best eaten immediately, but leftovers can be refrigerated for 1 day (texture will change).
- Vegetable addition: Some versions include mushrooms or peas for extra flavor and nutrition.
