Description
Oyakodon is a classic Japanese rice bowl featuring tender chicken and soft-cooked eggs served over steaming hot short-grain rice. This comforting dish is seasoned with savory dashi, soy sauce, and mirin, creating a harmonious blend of flavors that is quick and easy to prepare, perfect for a cozy meal.
Ingredients
Units
Scale
For the Main Ingredients
- 1/2 onion (4 oz, 113 g; peeled)
- 10 oz boneless, skinless chicken thighs (approximately 2 thighs)
- 3-4 large eggs (about 50 g each) at room temperature
For the Seasonings
- 1/2 cup dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
For Serving
- 2 servings cooked Japanese short-grain rice (about 1 2/3 cups or 250 g per serving)
- 4 sprigs mitsuba (Japanese parsley) or green onion/scallions
- Shichimi togarashi (Japanese seven spice) (optional)
- Japanese sansho pepper (optional)
Instructions
- Gather all ingredients: Prepare all the ingredients listed, ensuring the rice is cooked and ready to serve.
- Make the seasonings: Mix ½ cup dashi, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a bowl until the sugar dissolves.
- Prepare the chicken: Trim excess fat from the chicken thighs. Slice lengthwise into ¾–1 inch wide strips, then cut against the grain into small bite-sized pieces. Transfer to a bowl and sprinkle with 1 Tbsp sake, marinate for 5 minutes.
- Crack eggs: Crack 3-4 eggs into a bowl. Lift the whites with chopsticks, making 5–6 cuts to keep whites from falling apart. Do not whisk or beat. Set aside.
- Cook the main ingredients (using a medium frying pan): Place sliced onions in the pan, add seasoning mixture to just cover, turn on medium heat and simmer. Once simmering, add chicken evenly over onions. Lower heat to medium low and cook uncovered for 5 minutes, flipping halfway.
- Add eggs (second step): Increase heat to medium, drizzle two-thirds of the beaten eggs in a circular pattern over the chicken and onions. When eggs are just starting to set but still runny, pour remaining eggs over the mixture, distributing evenly. Add chopped mitsuba on top.
- Finish cooking: Cook on medium low until eggs are nearly set but still slightly runny, about 2 minutes. Remove from heat.
- Serve: Spoon the hot rice into bowls, slide the chicken and egg mixture over the rice, and drizzle with pan sauce. Garnish with additional mitsuba or scallions if desired. Serve with shichimi togarashi and sansho pepper on the side.
- Optional alternative (using small frying pan): Divide ingredients in half, cook each batch separately following the same steps, then assemble in bowls.
Notes
- Ensure chicken is fully cooked with no pink remaining before adding the eggs.
- Using high-quality dashi stock enhances the umami flavor of the dish.
- For a richer flavor, add a splash of sake or mirin directly into the beaten eggs before pouring.
- You can add additional toppings like shredded nori or a dash of sesame seeds for extra flavor.
- Leftovers can be refrigerated and reheated, but the eggs are best enjoyed fresh for optimal texture.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 537 kcal
- Sugar: 11 g
- Sodium: 1197 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 414 mg
