Oyakodon: Chicken and Egg Rice Bowl

Oyakodon brings chicken and egg together in one comforting rice bowl. Onion softens in a savory-sweet dashi sauce, while the egg holds the topping together.

Servings and Time

Serves 2. Prep time: 10 minutes. Cook time: 15 minutes. Start with cooked rice; rice cooking time is extra.

Ingredients

  • 300 g boneless chicken thigh, cut into 2 cm pieces
  • 1/2 medium onion, thinly sliced
  • 3 large eggs, lightly beaten
  • 150 ml dashi
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon sugar
  • 2 portions warm cooked Japanese short-grain rice (about 400 g total)
  • Mitsuba or sliced green onion, to finish

Tools Used

A small fry pan with a lid, knife, cutting board, mixing bowl, rice paddle, and food thermometer.

Steps

  1. Combine dashi, soy sauce, mirin, and sugar in the pan. Add onion and simmer gently for 3-4 minutes.
  2. Add chicken in a single layer. Cover and simmer for 6-8 minutes, turning as needed, until the thickest pieces reach 74 C / 165 F. Timing varies with size.
  3. Pour two-thirds of the beaten egg around the chicken. Cover and cook over low heat for about 1 minute, then add the remaining egg.
  4. Continue cooking gently until the egg is set and the egg mixture reaches 71 C / 160 F. Add a splash of dashi if the pan looks dry.
  5. Divide warm rice between two bowls and slide the chicken, egg, onion, and sauce over it. Finish with mitsuba or green onion.

Serving Notes

Serve immediately with pickles or a small vegetable side. A shallow oyako pan is useful for cooking individual portions; divide the ingredients equally and cook one bowl at a time.

Nutrition Note

Chicken and egg provide protein. Add vegetables alongside the bowl and adjust rice portions to your appetite.

Cooking temperature reference: FoodSafety.gov.

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