Classic Japanese Oyakodon (Chicken
Egg Rice Bowl)

Experience the comforting harmony of dashi-simmered chicken and silky, soft-set eggs served over steaming rice in this quintessential Japanese soul food classic.

Ingredients

• 250 g chicken thigh meat
• 12 white onion
• 3 large eggs
• 150 ml water
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 12 tsp dashi powder
• 1 bowl steamed white rice
• optional mitsuba or scallions

Instructions

1. 1Slice the onion

   

   Prepare the white onion by slicing it into thin, even segments. These thin slices will soften and caramelize slightly as they simmer, providing a sweet aromatic base for the Oyakodon sauce.

   Tip: Slice from pole to pole (root to tip) for onion pieces that maintain a better texture in the sauce.
2. 2Cut the chicken

   

   Take the chicken thigh meat and cut it into small, bite-sized pieces. Using thigh meat instead of breast meat ensures the dish remains juicy and tender after being simmered.

   Tip: Try to keep the chicken pieces uniform in size so they cook through consistently.
3. 3Beat the eggs

   

   Crack three eggs into a stainless steel bowl and beat them gently using chopsticks. Aim for a light mix where the yolks and whites are combined but still show some distinct streaks. This technique ensures a beautiful, marbled texture in the final dish rather than a uniform omelet style.

   Tip: Avoid over-whisking; a gentle, brief beating is all you need for a traditional, fluffy Oyakodon texture.
4. 4Prepare the sauce base

   

   In a small frying pan, combine water with the seasonings: sake, soy sauce, mirin, sugar, and a pinch of dashi powder. Bring the mixture to a boil over medium heat, stirring to dissolve the dry ingredients.

   Tip: Feel free to adjust the seasoning balance of sweet and salty by slightly changing the sugar or soy sauce amounts.
5. 5Simmer the chicken

   

   Add the raw chicken pieces to the boiling sauce, spreading them out to ensure even cooking.

   Tip: Adding the chicken to a boiling sauce helps lock in the juices and ensures a tender result.
6. 6Add the onions

   

   Add the sliced onions to the pan with the chicken. The onions will provide a sweet contrast to the savory dashi broth as they soften and absorb the liquid.

   Tip: Maintain a medium heat to ensure the chicken stays tender and the onions soften without the sauce reducing too quickly.
7. 7Pour the first egg layer

   

   Slowly pour half of the beaten egg mixture over the simmering chicken and onions in a circular motion. This layer will act as the binder for the dish.

   Tip: Keep the heat at a steady medium; a rolling boil might toughen the chicken, while a gentle simmer keeps it tender.
8. 8Cover and simmer

   

   Cover the pan with a lid or parchment paper. Reduce the heat to low and simmer for 2 minutes, allowing the first layer of egg to set while remaining moist.

   Tip: Using a parchment paper lid (otoshibuta) helps distribute the steam evenly across the surface of the eggs for a smoother texture.
9. 9Add the final egg layer

   

   Remove the cover and pour the remaining half of the beaten eggs over the mixture. This two-step pouring method is essential for authentic Oyakodon, as it creates a beautiful contrast between the fully cooked base and the creamy, soft-set top layer.

   Tip: Pour the second batch of egg more slowly than the first to ensure even coverage without breaking the bottom layer.
10. 10Final steam and serve

    

    Cover the pan one last time and simmer on low heat for another 2 minutes. The eggs should be just set but still look glossy and slightly runny on top. Once finished, carefully slide the mixture over a bowl of warm steamed rice and garnish with fresh greens.

    Tip: Residual heat will continue to cook the eggs even after the heat is off, so plate the dish immediately to maintain the perfect consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions