Oyakodon Recipe

Japanese · Main course · 25 min total

A comforting Japanese rice bowl featuring chicken and eggs simmered in a savory-sweet broth, served over steamed rice. Quick and easy for a weeknight dinner.

Ingredients

• 1 cup dashi or water
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake (optional)
• 1 tablespoon sugar
• 1/2 onion, thinly sliced
• 2 boneless, skinless chicken thighs (about 200g), cut into bite-sized pieces
• 4 large eggs, lightly beaten
• 2 cups cooked Japanese short-grain rice
• 2 green onions, sliced for garnish
• Shichimi togarashi (Japanese seven spice) for serving (optional)

Instructions

1. In a small bowl, combine dashi, soy sauce, mirin, sake (if using), and sugar. Stir until sugar dissolves.
2. In a small skillet or saucepan (about 8-inch), bring the broth mixture to a simmer over medium heat. Add onion slices and cook for 2 minutes until softened.
3. Add chicken pieces to the pan, spreading them in an even layer. Cook for 3-4 minutes, turning once, until chicken is cooked through.
4. Reduce heat to low. Slowly pour the beaten eggs over the chicken and onion in a circular motion. Cover and cook for 1-2 minutes, until eggs are just set but still slightly runny (or to your preference).
5. Divide rice between two bowls. Slide the egg-chicken mixture over the rice, letting any excess broth soak in. Garnish with green onions and shichimi togarashi if desired. Serve immediately.

Tips

• For a richer flavor, use dashi made from kombu and bonito flakes.
• Adjust sweetness by varying sugar amount.
• Leftovers can be stored in the fridge for up to 1 day; reheat gently in a microwave or pan.

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