Description
Oyakodon is a classic Japanese rice bowl featuring tender chicken and soft-cooked eggs simmered in savory dashi-based broth, served over steamed short-grain rice. This comforting dish combines umami-rich flavors with a delicate texture, making it a perfect quick and satisfying meal for lunch or dinner.
Ingredients
Units
Scale
For the Seasonings
- 1/2 cup dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
For the Main Ingredients
- 1/2 onion (4 oz, 113 g; peeled)
- 10 oz boneless, skinless chicken thighs (or plant-based meat substitute)
- 1 Tbsp sake (or substitute with Chinese rice wine, dry sherry, or omit)
- 3-4 large eggs (50 g each without shell; vegan options include JUST Egg)
For Serving
- 2 servings cooked Japanese short-grain rice (about 1 2/3 cups / 250 g cooked rice)
- 4 sprigs mitsuba (or green onion/scallion)
- Shichimi togarashi (optional)
- Japanese sansho pepper (optional)
Instructions
- Gather all ingredients. Prepare all your ingredients as outlined, ensuring the rice is cooked separately according to your preferred method, and the mise en place is ready for a smooth cooking process.
- Prepare the seasonings. In a bowl or measuring cup, combine ½ cup dashi, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar. Mix until the sugar dissolves completely.
- Slice the onion and chop herbs. Slice the peeled onion lengthwise into ¼ inch (6 mm) pieces. Chop mitsuba or scallion into ½ inch (1.3 cm) pieces for garnishing.
- Prepare the chicken. Trim excess fat and connective tissue from the chicken thighs. Cut into strips ¾–1 inch (2–2.5 cm) wide, then slice against the grain into ¾–1 inch (2–2.5 cm) squares. Transfer to a bowl and sprinkle with 1 Tbsp sake. Let marinate for 5 minutes.
- Crack and prepare the eggs. Crack 3-4 eggs into a bowl. Using chopsticks, cut through the whites 5–6 times to create small clumps, avoiding mixing yolks with whites. This creates a marbled effect with contrasting colors.
- Cook the chicken and onions. In a medium frying pan (about 10 inches), add the sliced onions in a single layer. Pour the seasoning mixture over the onions and turn on medium heat, bringing to a simmer. Add chicken on top, distribute evenly, and cook uncovered for 5 minutes until chicken is no longer pink and onions are tender. Flip chicken halfway through cooking.
- Add the first two-thirds of eggs. Once the chicken is cooked, increase heat to medium. Drizzle two-thirds of the beaten eggs in a circular pattern around the chicken, avoiding over the edges. Keep the heat at simmer; cover briefly if needed to help whites set.
- Add remaining eggs and garnish. When eggs are just set but still slightly runny, pour the remaining one-third of eggs into the center and over the edges. Sprinkle mitsuba or scallion on top. Cook on medium-low until the eggs are to your desired consistency, ideally still slightly runny for authentic texture. Add extra yolks or beaten yolk for presentation if desired.
- Serve. Spoon the hot chicken and egg mixture over steamed rice in individual bowls. Drizzle with pan sauce and garnish with additional herbs. Serve immediately, optionally with shichimi togarashi or sansho pepper for added flavor.
Notes
- Ensure the eggs are just slightly runny for the authentic oyakodon texture and flavor.
- Use fresh, high-quality chicken thighs for better flavor.
- If using a larger pan or multiple servings, cook in batches to maintain dish integrity.
- This dish is best enjoyed immediately but can be stored in airtight containers for up to 2-3 days in the refrigerator.
Nutrition
- Serving Size: 1 bowl (about 400 g)
- Calories: 537 kcal
- Sugar: 11 g
- Sodium: 1197 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 414 mg
