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Classic Oyakodon
Traditional dish · Japanese
A comforting and classic Japanese rice bowl dish featuring tender chicken and a softly cooked egg simmered in a savory dashi-based sauce, served over steamed rice.
Ingredients
- Boneless, skinless chicken thighs200g
- Eggs2
- Onion1/4
- Cooked Japanese short-grain rice2 servings
- Dashi stock100ml
- Soy sauce2 tbsp
- Mirin2 tbsp
- Sugar1 tsp
- Scallions (for garnish)1 tbsp, chopped
- Saltpinch
- Black pepperpinch
- Wateras needed
Steps
- 1
Cut chicken thighs into bite-sized pieces. Thinly slice the onion.
- 2
In a small skillet or oyakodon pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
- 3
Add the sliced onion and chicken pieces to the simmering sauce. Cook until the chicken is cooked through, about 5-7 minutes.
- 4
Lightly beat the eggs in a small bowl, do not over-beat. Season with a pinch of salt and pepper.
- 5
Gently pour the beaten eggs over the chicken and onion mixture. Cover the pan and cook until the egg is set to your desired doneness (softly cooked is traditional), about 1-2 minutes.
- 6
Prepare a bowl with hot steamed rice. Carefully slide the cooked chicken and egg mixture from the pan over the rice.
- 7
Garnish with chopped scallions and serve immediately.
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