12/5/2020 Oyakodon (Chicken & Egg Bowl) - Just One Cookbook

OYAKODON (CHICKEN & EGG BOWL)

COURSE: MAIN COURSE CUISINE: JAPANESE KEYWORD: DONBURI, OVER RICE PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES TOTAL TIME: 30 MINUTES SERVINGS: 2 AUTHOR: NAMIKO CHEN

Oyakodon is cooked in one pan where onions, chicken, and egg are simmered in an umami rich
dashi-based sauce. It is then poured over a bowl of fluffy steamed rice. Simple, delicious, and utterly
comforting, this is the kind of one-bowl meal you can cook in less than 30 minutes!
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INGREDIENTS INSTRUCTIONS
2 boneless, skinless chicken 1. Gather all the ingredients.
thighs
TO PREPARE INGREDIENTS
½ onion
1. Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.
2 large eggs (50 g each w/o
2. Add sugar and mix all together until sugar is dissolved.
shell)
3. Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a
SEASONINGS: small bowl (you will need to beat another egg when you work on the
½ cup dashi (Japanese soup second batch).
stock; click to learn more) (120
4. Slice the chicken thigh diagonally and cut into 1.5" (4 cm) pieces. I
ml; having good flavorful dashi
recommend using “sogigiri” cutting technique so the chicken will be equal
is very important in this
thickness and create more surface area for fast cooking.
recipe!)

1 ½ Tbsp mirin TO COOK OYAKODON

1. Typically Oyakodon is made per serving, using this Oyakodon Pan. This
1 ½ Tbsp sake
small pan lets you slide the finished dish over the rice bowl easily while the
1 ½ Tbsp soy sauce egg is set but still runny (in Japan, eggs are safe to eat raw). To
demonstrate, I use an 8-inch (small) frying pan in this recipe. To cook
1 ½ tsp sugar
one serving at a time, divide the ingredients in half (we'll have to
make it twice if you don't have two pans). Alternatively, you can cook 2
TO SERVE:
servings together in a big pan.
3 cups cooked Japanese
short-grain rice 2. Add the onion in a single layer. Pour roughly ⅓ to ½ of the seasonings
mixture (depending on the size of your frying pan, the amount may vary).
small bunch Mitsuba
Pour just enough sauce to cover the onion and chicken.
(Japanese parsley) (or green
onion/scallion) 3. Add half of the chicken on top of the onion. Make sure the onion and
chicken are evenly distributed. Turn on the heat to medium heat and bring
Shichimi Togarashi
to a boil.
(Japanese seven spice)
(optional, if you like spicy) 4. Once boiling, lower the heat to medium-low heat. Skim off any foam or
scum if you see any. Cover and cook for about 5 minutes or until chicken is
no longer pink and onion is tender.

5. Taste the broth and see if you need to adjust. Slowly and evenly drizzle
the beaten egg over the chicken and onion. Cook covered on medium-low

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12/5/2020 Oyakodon (Chicken & Egg Bowl) - Just One Cookbook

heat until the egg is done to your liking. Usually, Oyakdon in Japan is
served with an almost set but runny egg.

6. Add the mitsuba (or green onion) right before removing from the heat.
Pour the chicken and egg on top of steamed rice and drizzle the desired
amount of remaining sauce.

TO SERVE
1. Serve immediately. Enjoy it with Shichimi Togarashi if you like.

RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please
do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the
recipe and link to this post as the original source. Thank you.

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