Description
Oyakodon is a classic Japanese rice bowl dish featuring tender chicken simmered with onions and seasoned broth, topped with soft scrambled eggs, and served over steaming Japanese short-grain rice. This comforting and flavorful dish is quick to prepare and perfect for a satisfying meal any time of day.
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 Chicken and Vegetables
- 1/2 onion (4 oz, 113 g; peeled)
- 10 oz boneless, skinless chicken thighs
- 1 Tbsp sake (or substitute)
Egg Mixture
- 3-4 large eggs (50 g each, at room temperature)
For Serving
- 2 servings cooked Japanese short-grain rice (about 1 2/3 cups or 250 g per serving)
- 4 sprigs mitsuba or green onion/scallion
- Shichimi togarashi (optional)
- Japanese sansho pepper (optional)
Instructions
- Gather all ingredients. Prepare all ingredients as specified, ensuring the rice is cooked and warm before assembling the dish.
- Mix seasonings. Combine dashi, soy sauce, mirin, and sugar in a bowl and stir until sugar dissolves.
- Prepare chicken and vegetables. Slice the onion lengthwise about ¼ inch thick, trim excess fat from chicken, cut into strips along the grain, then slice against the grain into small pieces. Marinate chicken with sake for 5 minutes.
- Make the egg mixture. Crack eggs into a bowl, gently cut whites with chopsticks 5–6 times, leaving yolks intact. Do not whisk vigorously.
- Cook the onion and chicken. In a medium frying pan, layer onions, add seasoned broth, bring to a simmer on medium heat. Add chicken on top, cook uncovered for 5 minutes, flipping halfway.
- Add two-thirds of eggs. Increase heat to medium, drizzle two-thirds of eggs in a circular pattern over the chicken and onions, avoiding edges. Cook until whites are set but yolks remain runny.
- Add remaining eggs. Distribute the remaining third of eggs over the mixture, add mitsuba or green onion, and cook on low until eggs are just set to your liking.
- Serve. Place cooked rice in serving bowls, slide the hot chicken and egg mixture on top, and drizzle with some broth if desired. Garnish with optional spices.
Notes
- Use freshly cooked rice for the best texture and flavor.
- If using a different pan size, adjust the amount of broth and eggs accordingly.
- For a visual presentation, distribute egg yolks evenly and add extra beaten yolk at the end if desired.
- This dish is best enjoyed immediately while the eggs are still slightly runny.
- Leftovers can be stored in an airtight container in the refrigerator for 2–3 days and reheated gently.
Nutrition
- Serving Size: 1 bowl
- 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
