Oyakodon
Jump to recipeIngredients
- 2 boneless, skinless chicken thighs (7.1 oz), cut into bite-sized pieces
- 3 large eggs
- 1 medium onion (5.3 oz), sliced into half-moons
- 2 cups dashi stock (480 milliliters) or chicken broth
- 3 tablespoons soy sauce (45 milliliters)
- 2 tablespoons mirin (30 milliliters)
- 1 tablespoon sugar (12 grams)
- 2 cups cooked Japanese short-grain rice (400 grams)
- 2 green onions, chopped
- 1 teaspoon vegetable oil (5 milliliters)
- 1 teaspoon sake (5 milliliters), optional
- Salt to taste
- Shichimi togarashi (Japanese seven-spice) for serving, optional
Instructions
- 1
Heat the vegetable oil in a medium skillet or shallow pan over medium-high heat until shimmering, about 1 minute.
- 2
Add the chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until the surface is no longer pink and chicken is partially cooked through.
- 3
Add the sliced onion to the pan and cook for 2 minutes until softened and translucent.
- 4
Pour the dashi stock into the pan and bring to a gentle simmer, then add soy sauce, mirin, sake, and sugar, stirring to combine.
- 5
Reduce heat to medium and simmer for 4 to 5 minutes until the chicken is fully cooked through and onions are tender.
- 6
In a small bowl, beat the 3 eggs lightly with a fork until just combined but not fully homogenized, leaving some streaks of white and yolk visible.
- 7
Slowly pour the beaten eggs over the simmering chicken and onion mixture in a circular motion, then immediately turn off the heat and let sit for 30 to 45 seconds until the eggs are set but still slightly runny on top.
- 8
Divide the cooked rice between two bowls and carefully pour the entire contents of the pan, including the sauce, over each portion of rice.
- 9
Garnish with green onions and shichimi togarashi if desired, then serve immediately while hot.