Japanese
Oyakodon
A comforting Japanese rice bowl of tender chicken and softly set egg simmered in sweet-savory dashi. The onions turn silky, the egg stays custardy, and the sauce soaks gently into the hot rice.
Ingredients
- Japanese short-grain rice, cooked hot2 donburi bowls, about 3 cups cooked
- Boneless skinless chicken thigh250g
- Yellow onion1/2 medium, thinly sliced
- Large eggs4
- Dashi160ml
- Soy sauce2 tbsp
- Mirin2 tbsp
- Sake1 tbsp
- Sugar1 tsp
- Mitsubasmall handful
- Shichimi togarashioptional, to serve
Method
- Cut the chicken thigh into small bite-size pieces, about 2cm across.
- Lightly beat the eggs with chopsticks, leaving some streaks of white and yolk rather than mixing completely smooth.
- Combine the dashi, soy sauce, mirin, sake, and sugar in a small bowl and stir until the sugar dissolves.
- Divide the cooked rice between two donburi bowls and keep it warm.
- For the first serving, add half of the simmering sauce and half of the sliced onion to a small oyakodon pan or 20cm skillet and bring to a gentle simmer over medium heat.
- Add half of the chicken in a single layer and simmer for 4 to 5 minutes, turning once, until the chicken is cooked through and the onion is tender.
- Pour half of the beaten egg evenly over the chicken and onion, cover, and cook for 30 to 45 seconds until the edges begin to set.
- Add a little more beaten egg from that portion over the center if needed, cover again, and cook briefly so the egg remains soft and just set.
- Slide the chicken, onion, egg, and sauce over one bowl of hot rice.
- Repeat the same cooking process with the remaining sauce, onion, chicken, and egg for the second bowl.
- Top each bowl with mitsuba and serve immediately with shichimi togarashi if desired.
Common questions
Can I substitute the dashi or mirin if I don't have them?
Yes. For dashi, use light chicken or vegetable stock plus a little kombu or a pinch of MSG if you have it. For mirin, use 1 teaspoon sugar per tablespoon of sake or water plus a small splash of vinegar.
How do I know when the chicken and egg are cooked without overcooking them?
Simmer the chicken just until no pink remains, usually 4 to 5 minutes in a thin layer. For the egg, stop when the edges are set but the center still looks glossy and slightly runny; it will finish from residual heat.
What are the most common mistakes when making oyakodon?
The biggest mistakes are boiling too hard, which makes the chicken tough and the egg rubbery, and overmixing the eggs, which removes the soft streaks. Also avoid overcrowding the pan, or the chicken will steam instead of gently simmer.
Can I store leftovers, and how should I reheat them?
Store the rice and chicken-egg topping separately if possible, in airtight containers, for up to 2 days in the fridge. Reheat the topping gently in a covered skillet or microwave at low power to avoid overcooking the egg.
What should I serve with oyakodon, and can I make it ahead?
Serve it hot in deep bowls with mitsuba and a light sprinkle of shichimi togarashi, plus miso soup or pickles if you like. You can prep the sauce and slice the onion ahead, but cook the chicken and egg right before serving.