📝 About This Recipe
Oyakodon is the ultimate Japanese comfort food, translating literally to 'parent and child bowl' in reference to the chicken and egg. This soul-warming dish features tender chicken thighs simmered in a sweet and savory dashi-based broth, finished with ribbons of barely-set, silky eggs. It is a masterclass in balance, offering a delicate harmony of umami, sweetness, and soft textures that has made it a staple in Japanese homes and restaurants for generations.
🥗 Ingredients
The Foundation
- 3 cups Short-grain Japanese rice (cooked and hot)
- 300 grams Chicken thighs (boneless, skinless, cut into bite-sized 1-inch pieces)
- 1/2 Yellow onion (thinly sliced into 1/4-inch moons)
- 4 Large eggs (at room temperature, lightly beaten)
Simmering Sauce (Warishita)
- 2/3 cup Dashi stock (homemade or high-quality instant)
- 2 tablespoons Soy sauce (Japanese variety like Kikkoman)
- 2 tablespoons Mirin (sweet Japanese rice wine)
- 1 tablespoon Sake (dry Japanese rice wine)
- 1 tablespoon Granulated sugar (adjust to preference for sweetness)
Garnish and Finish
- 1/4 cup Mitsuba (Japanese wild parsley, roughly chopped)
- 2 Scallions (thinly sliced on the bias)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 1 sheet Nori (shredded into thin strips)
👨🍳 Instructions
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1
Begin by preparing your rice. Ensure you have fresh, steaming hot Japanese short-grain rice ready in two deep serving bowls.
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2
In a small bowl, whisk together the dashi, soy sauce, mirin, sake, and sugar until the sugar is fully dissolved. This is your 'warishita' or simmering liquid.
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3
Crack the eggs into a bowl. Use a pair of chopsticks to break the yolks and stir gently using a cutting motion. Do not over-beat; you want to see distinct streaks of white and yellow for the best texture.
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4
Divide the ingredients to cook in two batches (one for each serving) if using a traditional small Oyakodon pan, or use a medium 10-inch skillet to cook both servings at once.
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5
Pour the sauce mixture into the skillet and bring it to a gentle simmer over medium heat.
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6
Add the sliced onions to the skillet, spreading them out evenly. Simmer for 2-3 minutes until they begin to soften and turn translucent.
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7
Nestle the chicken pieces into the skillet among the onions. Ensure they are in a single layer to cook evenly.
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8
Cover the skillet with a lid and simmer for about 4-5 minutes. Check to see that the chicken is cooked through and no longer pink in the center.
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9
Once the chicken is cooked, slowly pour 80% of the beaten eggs over the chicken and onions, starting from the center and moving in a spiral toward the edges.
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10
Cover the pan again and cook for 30-45 seconds. The eggs should be mostly set but still look slightly runny on top.
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11
Pour the remaining 20% of the egg over the top and add the chopped mitsuba or scallions. Cover for just 10 more seconds, then remove from heat immediately.
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12
Carefully slide the chicken and egg mixture out of the pan and over the hot rice. Try to keep the 'cake' of egg intact as it slides onto the bowl.
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13
Garnish with shredded nori and a sprinkle of Shichimi Togarashi for a gentle heat. Serve immediately while the egg is silky and the rice is hot.
💡 Chef's Tips
Use chicken thighs rather than breasts; the higher fat content keeps the meat juicy during the simmering process. Do not over-whisk the eggs; the goal is to have marbled textures of soft whites and rich yolks for a professional look. If you can't find Mitsuba, a mix of flat-leaf parsley and a tiny bit of celery leaf is a great substitute. Control the heat carefully; if the broth evaporates too quickly, add a splash more dashi to keep the dish moist and saucy. Always use room temperature eggs to ensure they cook evenly and achieve that signature 'custard' consistency.
🍽️ Serving Suggestions
Serve with a side of chilled silken tofu (Hiyayakko) topped with ginger and soy sauce. A bowl of hot Miso soup with wakame and tofu provides a classic flavor pairing. Pair with a cup of hot Genmaicha (brown rice green tea) to complement the nuttiness of the rice. Add a small side of Tsukemono (Japanese pickled vegetables) to provide a crunchy, acidic contrast to the rich eggs. For an adult beverage, a crisp, dry Japanese lager or a chilled Junmai Ginjo sake works beautifully.