Description
Oyakodon is a classic Japanese comfort food featuring tender chicken and soft eggs simmered in a flavorful dashi-based sauce, served over steamed Japanese short-grain rice. This dish is quick to prepare and perfect for a satisfying dinner or lunch bowl.
Ingredients
Scale
Protein and Vegetables
- ½ onion (4 oz, 113 g; peeled)
- 10 oz boneless, skinless chicken thighs
- 4 sprigs mitsuba (Japanese parsley) or green onion/scallion, chopped ½ inch (1.3 cm)
- 3–4 large eggs (50 g each without shell)
Seasonings
- ½ cup dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
- 1 Tbsp sake (for marinating the chicken; optional)
For Serving
- 2 servings cooked Japanese short-grain rice (about 3⅓ cups or 500 g cooked)
- 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.
- Prepare the Ingredients: Slice the onion lengthwise into ¼ inch (6 mm) strips. Chop mitsuba into ½ inch (1.3 cm) pieces. Trim fat and connective tissue from chicken thighs and cut into ¾–1 inch (2–2.5 cm) pieces using the sogigiri cutting method for even cooking. Marinate chicken with 1 Tbsp sake for 5 minutes. Crack eggs into a bowl and gently cut the egg whites into smaller clumps with chopsticks without whisking, maintaining a marbled texture.
- Cook Onions and Chicken (Medium Frying Pan): Place sliced onions evenly in a cold medium frying pan. Pour the seasoning mixture over to cover onions. Turn heat to medium and bring to a simmer. Add chicken evenly over onions, then reduce heat to medium-low. 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. Drizzle two-thirds of the eggs over chicken and onions in a circular pattern, avoiding edges to prevent overcooking. When eggs are slightly set but still runny, add remaining one-third of eggs and sprinkle mitsuba on top. Cook on medium-low until eggs reach desired doneness, usually slightly runny for traditional oyakodon.
- Serve: Portion cooked rice into bowls. Slide the cooked chicken and egg mixture onto the rice, allowing pan sauce to drizzle over. Optionally sprinkle with shichimi togarashi and sansho pepper for extra spice and aroma.
- Alternative Cooking with Oyakodon Pan: For individual servings, divide ingredients and repeat the above steps using a smaller oyakodon pan, adjusting simmer times to about 4 minutes for chicken cooking and careful egg addition for consistent results.
Notes
- Use plant-based meat substitute and egg substitutes like JUST Egg for vegan or vegetarian versions.
- Sake can be omitted or replaced with Chinese rice wine or dry sherry if unavailable.
- Use vegan dashi or dashi powder alternative for a vegetarian or vegan diet.
- Do not whisk eggs completely; maintain a marbled appearance for authentic texture and appearance.
- If eggs are taking too long to set, lightly cover the pan to trap heat without overcooking.
- Freshly cooked rice is essential for best texture; Japanese short-grain rice preferred.
- Leftovers can be refrigerated in an airtight container for 2–3 days.
Nutrition
- Serving Size: 1 serving
- 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
