Oyakodon Chicken and Egg Bowl (Print version)

Comforting Japanese bowl with simmered chicken, onions, and fluffy eggs over seasoned rice.

# What you'll need:

→ Protein & Eggs

01 - 2 boneless, skinless chicken thighs (about 9 ounces), cut into bite-sized pieces
02 - 3 large eggs

→ Vegetables & Aromatics

03 - 1 small onion, thinly sliced
04 - 2 spring onions, finely sliced (for garnish)

→ Sauce

05 - 1/2 cup dashi stock (or substitute with low-sodium chicken broth)
06 - 2 tablespoons soy sauce
07 - 1 tablespoon mirin
08 - 1 tablespoon sake
09 - 1 teaspoon sugar

→ Rice

10 - 2 bowls cooked Japanese short-grain rice (about 10.5 ounces)

# How to make it:

01 - In a small bowl, combine dashi stock, soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves completely.
02 - Heat a medium skillet over medium heat. Add the sliced onion and sauce mixture. Simmer for 3–4 minutes until the onion softens and becomes translucent.
03 - Add the chicken pieces to the pan. Cover and simmer for 6–8 minutes, turning halfway through, until the chicken is cooked through and no longer pink.
04 - Lightly beat the eggs in a bowl. Pour eggs evenly over the chicken and onion mixture. Cover and cook for 1–2 minutes until the eggs are just set but still slightly runny. Remove from heat immediately to prevent overcooking.
05 - Divide the hot rice between two bowls. Gently slide the chicken and egg mixture over the rice, maintaining the fluffy egg texture.
06 - Garnish with sliced spring onions. Serve immediately while hot for the best texture and flavor.

# Expert suggestions:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time eating
  • The eggs create this incredible sauce that clings to every grain of rice
  • It comes together in under 30 minutes but tastes like something that simmered all day
02 -
  • The eggs continue cooking after you remove the pan from heat, so pull them earlier than you think
  • Using a lid during the egg stage creates the steam that sets them into that signature fluffy texture
  • Room temperature eggs incorporate better than cold ones straight from the refrigerator
03 -
  • Have your sauce mixed before you start cooking because everything moves fast once the pan is hot
  • Use a pan you can cover completely, trapped steam is what makes this dish special

Go back