Description
Oyakodon is a classic Japanese chicken and egg rice bowl featuring tender chicken thigh pieces simmered with onions in a savory dashi-based sauce and topped with softly cooked eggs. This comforting one-bowl meal is simple to prepare, richly flavorful, and perfect for a quick lunch or dinner.
Ingredients
Scale
Main Ingredients
- ½ onion (4 oz, 113 g; peeled)
- 10 oz boneless, skinless chicken thighs
- 1 Tbsp sake (optional, for marinating)
- 3-4 large eggs (50 g each, at room temperature)
Seasonings
- ½ cup dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
For Serving
- 2 servings cooked Japanese short-grain rice (about 1⅔ cups cooked per serving)
- 4 sprigs mitsuba (Japanese parsley) or substitute green onion/scallion
- Shichimi togarashi (Japanese seven spice, optional)
- Japanese sansho pepper (optional)
Instructions
- Prepare the seasonings: In a bowl or liquid measuring cup, combine ½ cup dashi, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar. Stir until the sugar dissolves completely.
- Slice the vegetables and chicken: Cut ½ peeled onion lengthwise into ¼ inch (6 mm) strips. Trim fat from 10 oz chicken thighs and slice into ¾–1 inch (2–2.5 cm) pieces using the sogigiri technique for even cooking. Sprinkle chicken with 1 Tbsp sake and set aside for 5 minutes.
- Prepare eggs: Crack 3-4 large eggs into a bowl and gently cut through the whites 5–6 times with chopsticks to create clumps and keep yolks intact, ensuring a marbled egg texture.
- Cook onions and chicken: In a medium pan, arrange sliced onions in a single layer with seasonings poured over to just cover. Heat over medium until simmering, then add chicken evenly on top. Reduce heat to medium low and cook uncovered for 5 minutes, flipping chicken halfway, until chicken is cooked and onions are tender.
- Add eggs in two stages: Increase heat to medium with simmering sauce. Drizzle two-thirds of the eggs over chicken and onions in a circular pattern, avoiding edges. When eggs are just set but still runny, add remaining eggs around edges and center. Scatter chopped mitsuba on top and cook on medium low until eggs reach desired doneness, typically softly set and slightly runny.
- Serve: Spoon steamed rice into individual bowls. Slide the chicken and egg mixture over rice and drizzle pan sauce generously. Serve with optional shichimi togarashi and sansho pepper for flavor enhancements.
- Storage: Keep leftovers in airtight container in the refrigerator for 2–3 days.
Notes
- For a vegetarian or vegan version, substitute chicken with plant-based meat alternative and eggs with JUST Egg or similar egg replacer.
- If sake is unavailable, you can omit or substitute with Chinese rice wine or dry sherry.
- Use a small oyakodon pan for single servings to easily transfer cooked mixture onto rice bowls.
- Add more egg whites in the first stage for a tender texture while keeping yolks runny for beautiful presentation.
- The dish is traditionally served with raw or softly cooked eggs, which are safe to consume in Japan due to strict standards; use fresh eggs accordingly.
- Shichimi togarashi adds a spicy kick but is optional to suit taste preferences.
- Adjust soy sauce or mirin to balance saltiness and sweetness to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 537 kcal
- Sugar: 11 g
- Sodium: 1197 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 414 mg
