Japanese · Free recipe
Oyakodon (Chicken and Egg Rice Bowl)
Tender chicken and sweet onion simmered in a light dashi broth, bound together with soft egg over rice. The name means parent and child, a gentle and homey dish.
Step 1
Cut the chicken thighs into bite-size pieces about 1 inch across. Trim off any large bits of fat.
Step 2
Peel and thinly slice the onion into half-moons about a quarter inch wide.
Step 3
In a small skillet (about 8 to 9-inch), combine the dashi, soy sauce, mirin, and sugar. Stir over medium heat until the sugar dissolves.
Step 4
Add the onion and simmer for 3 minutes until it begins to soften.
Step 5
Add the chicken pieces in a single layer. Simmer over medium heat for 6 to 7 minutes, until the chicken is cooked through and no longer pink inside.
Step 6
Lightly beat the eggs in a bowl, but leave some streaks of white and yolk rather than mixing them completely. This gives a nicer texture.
Step 7
Turn the heat to medium-low. Pour about three-quarters of the beaten egg evenly over the chicken and onion. Do not stir.
Step 8
Cover the skillet and cook for 1 minute, until the egg starts to set around the edges but is still soft in the middle.
Step 9
Drizzle the remaining egg over the top and cover for another 30 seconds. The egg should be just set and still glossy, not dry.
Step 10
Scoop the hot rice into 2 bowls. Gently slide the chicken and egg mixture on top, letting the broth soak into the rice.
Step 11
Sprinkle with green onions and a little shichimi togarashi if you like heat. Serve right away.
Tips from the test kitchen
- Chicken thighs stay juicier than breast in this quick-cooking dish.
- Pull it off the heat while the egg still looks slightly wet; it keeps cooking from the heat.
