Description
Oyakodon is a delightful Japanese rice bowl featuring tender chicken and fluffy eggs simmered in a savory dashi sauce, served over warm short-grain rice. This quick and comforting dish is perfect for any meal, offering a satisfying blend of flavors and textures.
Ingredients
Scale
- 2 cups cooked Japanese short-grain rice
- 4 large eggs
- 1 medium onion, thinly sliced
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup dashi stock (or chicken broth)
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake (optional)
- 1 tablespoon sugar
- 2 green onions, finely chopped (for garnish)
- Shichimi togarashi (Japanese seven spice) for serving (optional)
Instructions
- Rinse 1 cup of Japanese short-grain rice under cold water until the water runs clear. Cook according to your rice cooker or stovetop instructions (about 20 minutes). Fluff with a fork and keep warm.
- Cut the boneless, skinless chicken thighs into bite-sized pieces.
- Thinly slice the medium onion.
- Crack the 4 large eggs into a bowl and beat lightly with a fork or whisk.
- In a medium skillet or donburi pan, bring 1 cup of dashi stock (or chicken broth) to a gentle simmer over medium heat.
- Add the chicken pieces to the simmering stock. Cook for about 5 minutes, stirring occasionally, until the chicken is cooked through.
- Add the sliced onion and cook for an additional 3-4 minutes until the onion is translucent and tender.
- Stir in 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake (if using), and 1 tablespoon of sugar. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
- Reduce heat to low and gently pour the beaten eggs over the chicken and onion mixture. Cover with a lid to steam the eggs.
- Let the eggs cook for about 5 minutes until just set but still slightly runny.
- Divide the cooked rice into two bowls, creating a mound in the center.
- Carefully spoon the chicken and egg mixture over the rice in each bowl, including some sauce.
- Sprinkle with finely chopped green onions and shichimi togarashi if desired.
- Enjoy the dish fresh and hot, ideally paired with miso soup or a simple salad.
- Dig in with chopsticks or a spoon and savor the delicious flavors!
Notes
- For a firmer egg texture, cook the eggs a bit longer, but avoid overcooking.
- Adjust the seasoning to your taste; you can add more soy sauce or mirin if desired.
- Oyakodon is best served immediately for optimal flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes