Oyakodon
Oyakodon is a comforting Japanese rice bowl featuring tender chicken, silky eggs, and flavorful broth, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked rice (short-grain Japanese rice preferred) Substitute jasmine or medium-grain if needed
- 1 lb chicken thighs, thinly sliced Boneless, skinless recommended for even cooking
- 4 eggs
- 1 unit onion, thinly sliced
- 1/4 cup soy sauce Use low-sodium if preferred
- 1/4 cup alcohol-free mirin Can substitute 1 tbsp sugar + 3 tbsp dashi or omit if you prefer less sweet
- 1/2 cup dashi broth Or chicken broth as an easy substitute
- Salt and pepper to taste
- Green onions for garnish, chopped
Instructions
Preparation
- In a medium pan over medium heat, warm the 1/2 cup dashi (or chicken broth). Add the soy sauce, alcohol-free mirin, and sliced onion.
- Simmer until the onion becomes soft and translucent, about 4-6 minutes. Taste and adjust seasoning with a pinch of salt or a splash more soy if needed.
- Add the sliced chicken thighs in an even layer. Simmer gently until the chicken is cooked through, about 5-7 minutes depending on thickness.
- While the chicken finishes, beat the 4 eggs lightly in a bowl and season very lightly with a pinch of salt and pepper if desired.
- Pour the beaten eggs evenly over the chicken and broth. Cover the pan with a lid and turn the heat to low, letting the eggs steam until just set — about 1-2 minutes.
- Spoon warm rice into bowls and gently slide or scoop the chicken-and-egg mixture over the rice so the sauce soaks through.
- Sprinkle chopped green onions on top and serve immediately.
Notes
Use thigh meat for juiciness; breast will work but can dry out if overcooked. For best texture, consume oyakodon hot when the eggs are still tender.