Oyakodon
A comforting Japanese chicken and egg rice bowl, Oyakodon combines tender simmered chicken, onion, and silky eggs over fluffy rice in a sweet-savory dashi sauce. It’s a quick, wholesome, one-pan meal that brings the warmth of Japanese home cooking to your table in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Japanese
- Diet: Halal
Ingredients
- 1 lb boneless, skinless chicken thighs (or chicken breast)
- 1 medium yellow onion, thinly sliced
- 4 large eggs, lightly beaten
- 2 cups cooked Japanese short-grain rice
- 1 cup dashi stock (or chicken broth)
- 3 tbsp soy sauce
- 2 tbsp mirin (or white wine with a pinch of sugar)
- 1 tbsp sake (optional; omit for Halal)
- 1 tsp sugar
- Chopped green onion or parsley (for garnish)
- Shichimi togarashi (optional, for heat)
Instructions
In a small bowl, combine dashi, soy sauce, mirin, sake, and sugar.
Pour the sauce into a skillet and add sliced onions. Simmer over medium heat until softened.
Add chicken pieces to the broth and cook for 5–7 minutes, until the meat is cooked through and tender.
Slowly pour the beaten eggs over the chicken and onion mixture. Cover and cook just until the eggs are softly set.
Spoon freshly cooked rice into bowls, then top with the hot chicken-and-egg mixture.
Garnish with chopped green onions and a sprinkle of shichimi togarashi if desired. Serve immediately.
Notes
- For creamier eggs, pour them in two stages, letting the first half set before adding the rest.
- Use chicken breast for a lighter version or tofu for a vegetarian alternative.
- Reheat gently on the stove with a splash of broth to maintain texture.