Enjoy our mouthwatering Oyakodon recipe—a quick, satisfying chicken & egg rice bowl bursting with flavor. Ideal for busy weeknights!
Oyakodon
Cuisine: OyakodonDifficulty: ★★★★4
servings40
minutesOyakodon Ingredients
・8 oz (about 225 g) chicken thigh (skinless)
cut into bite-size pieces
(You can substitute chicken breast if preferred, but thigh is more traditional for its juiciness.)
・1/2 medium onion, thinly sliced■ For Dashi
・1/2 cup dashi (Japanese soup stock)(If dashi is not available, you can use low-sodium chicken broth or water with a pinch of dashi powder.)
・2 tablespoons soy sauce
・1 tablespoon mirin (Japanese sweet rice wine)
*If mirin is unavailable, use 1 tablespoon of dry sherry or white wine + 1 teaspoon sugar.
・1 tablespoon sake (optional, but recommended for flavor)
・1 teaspoon sugar・2 to 3 large eggs, lightly beaten in a small bowl
・2 bowls of steamed Japanese short-grain rice (about 1 to 1.5 cups cooked rice per person)
・A small handful of chopped green onions (scallions) for garnish (optional)
・Shichimi togarashi (Japanese seven-spice) or chili flakes (optional)
Oyakodon Directions
- Prepare the ingredients
Cut the chicken into bite-size pieces (roughly 1-inch cubes).
Thinly slice the onion.
Lightly beat the eggs in a small bowl, keeping the yolks and whites slightly distinct (this will create a nice texture). - Make the broth
In a small to medium-sized skillet (with a lid), pour in the dashi, soy sauce, mirin, sake, and sugar.
Stir gently to dissolve the sugar. - Cook the onion
Place the sliced onion into the skillet with the broth.
Bring the mixture to a gentle simmer over medium heat.
Cook until the onions begin to soften, about 2 to 3 minutes. - Add the chicken
Once the onions have softened, add the chicken pieces into the simmering broth.
Spread them out so they cook evenly.
Cover the skillet with a lid and let the chicken simmer for about 5 to 7 minutes, or until it’s cooked through (no pink remains and juices run clear).
Check occasionally and reduce the heat if needed to maintain a gentle simmer. - Add the eggs
Once the chicken is fully cooked, lower the heat slightly.
Slowly drizzle the beaten eggs over the chicken and onion mixture.Tip: Drizzle in a circular motion so the egg distributes evenly.
Do not stir immediately—allow the eggs to set for about 30 seconds to 1 minute.
If you prefer runnier eggs, turn off the heat a bit earlier. If you like them more firm, let the eggs cook a little longer. - Finish and garnish
Once the eggs reach your desired doneness, turn off the heat.
Spoon or slide the chicken-egg mixture on top of individual bowls of steamed rice.
Garnish with chopped green onions (scallions).
If you like a bit of heat, sprinkle some shichimi togarashi or chili flakes on top.