Oyakodon Chicken and Egg Bowl (Print)
A comforting Japanese classic with tender chicken, onions, and silky eggs in savory-sweet sauce served over steaming white rice.
# Ingredient list:
→ Protein & Eggs
01 - 2 boneless, skinless chicken thighs (about 9 oz), cut into bite-sized pieces
02 - 3 large eggs
→ Vegetables & Aromatics
03 - 1 small onion, thinly sliced
04 - 2 spring onions, finely sliced (for garnish)
→ Sauce
05 - 1/2 cup dashi stock (or substitute with low-sodium chicken broth)
06 - 2 tbsp soy sauce
07 - 1 tbsp mirin
08 - 1 tbsp sake
09 - 1 tsp sugar
→ Rice
10 - 2 bowls cooked Japanese short-grain rice (about 10.5 oz)
# Directions:
01 - In a small bowl, combine dashi stock, soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves completely.
02 - Heat a medium skillet over medium heat. Add the sliced onion and sauce mixture. Simmer for 3–4 minutes until the onion softens and becomes translucent.
03 - Add the chicken pieces to the pan. Cover and simmer for 6–8 minutes, turning halfway through, until the chicken is cooked through and no longer pink in the center.
04 - Lightly beat the eggs in a bowl. Pour eggs evenly over the chicken and onion mixture. Cover and cook for 1–2 minutes until the eggs are just set but still slightly runny. Remove from heat immediately to prevent overcooking.
05 - Divide the hot rice between two bowls. Gently slide the chicken and egg mixture over the rice, ensuring the sauce is distributed evenly.
06 - Sprinkle sliced spring onions over the top. Serve immediately while the eggs are still creamy and the rice is hot.
# Expert Tips:
01 -
- Everything cooks in one pan, so cleanup is practically nonexistent and the flavors meld together beautifully
- The silky egg blanket transforms ordinary ingredients into something restaurant worthy without any fancy techniques
02 -
- Remove from heat immediately when eggs are barely set, as residual heat completes the cooking
- Using a lid during the final egg stage creates that perfect steam cooked texture
03 -
- Cut chicken into uniform pieces so everything cooks at the same rate
- Room temperature eggs create a silkier texture than cold ones straight from the fridge