Oyakodon (Chicken and Egg Rice Bowl)

30 mins
Serves 1
youtube.com

Directions

  1. 1Trim any excess fat or connective tissues from the boneless, skinless chicken thighs.
  2. 2Trim any excess fat or connective tissues from the boneless, skinless chicken thighs.
  3. 3Trim any excess fat or connective tissues from the boneless, skinless chicken thighs.
  4. 4Cut the chicken along the grain into one-inch strips.
  5. 5Cut the chicken along the grain into one-inch strips.
  6. 6Cut the chicken along the grain into one-inch strips.
  7. 7Slice the chicken into one-inch squares.
  8. 8Slice the chicken into one-inch squares.
  9. 9Slice the chicken into one-inch squares.
  10. 10Place the chicken in a bowl.
  11. 11Place the chicken in a bowl.
  12. 12Place the chicken in a bowl.
  13. 13Sprinkle the chicken with sake and let it sit for five minutes.
  14. 14Sprinkle the chicken with sake and let it sit for five minutes.
  15. 15Sprinkle the chicken with sake and let it sit for five minutes.
  16. 16Slice half an onion lengthwise into quarter-inch strips.
  17. 17Slice half an onion lengthwise into quarter-inch strips.
  18. 18Slice half an onion lengthwise into quarter-inch strips.
  19. 19Slice a green onion diagonally.
  20. 20Slice a green onion diagonally.
  21. 21Slice a green onion diagonally.
  22. 22Add dashi to a medium frying pan with the stove off.
  23. 23Add dashi to a medium frying pan with the stove off.
  24. 24Add dashi to a medium frying pan with the stove off.
  25. 25Add soy sauce to the pan.
  26. 26Add soy sauce to the pan.
  27. 27Add soy sauce to the pan.
  28. 28Add mirin to the pan.
  29. 29Add mirin to the pan.
  30. 30Add mirin to the pan.
  31. 31Add sugar to the pan.
  32. 32Add sugar to the pan.
  33. 33Add sugar to the pan.
  34. 34Stir well until the sugar is completely dissolved.
  35. 35Stir well until the sugar is completely dissolved.
  36. 36Stir well until the sugar is completely dissolved.
  37. 37Place the sliced onions in a single layer in the pan.
  38. 38Place the sliced onions in a single layer in the pan.
  39. 39Place the sliced onions in a single layer in the pan.
  40. 40Add the chicken in an even layer over the onions.
  41. 41Add the chicken in an even layer over the onions.
  42. 42Add the chicken in an even layer over the onions.
  43. 43Make sure the onions and chicken are evenly distributed.
  44. 44Make sure the onions and chicken are evenly distributed.
  45. 45Make sure the onions and chicken are evenly distributed.
  46. 46Turn the heat to medium and bring it to a simmer.
  47. 47Turn the heat to medium and bring it to a simmer.
  48. 48Turn the heat to medium and bring it to a simmer.
  49. 49Once simmering, lower the heat to medium-low.
  50. 50Once simmering, lower the heat to medium-low.
  51. 51Once simmering, lower the heat to medium-low.
  52. 52Cook uncovered for about 5 minutes or until the chicken is no longer pink and the onions are tender.
  53. 53Cook uncovered for about 5 minutes or until the chicken is no longer pink and the onions are tender.
  54. 54Cook uncovered for about 5 minutes or until the chicken is no longer pink and the onions are tender.
  55. 55Flip the chicken halfway to ensure it cooks evenly.
  56. 56Flip the chicken halfway to ensure it cooks evenly.
  57. 57Flip the chicken halfway to ensure it cooks evenly.
  58. 58Crack four large eggs into a bowl.
  59. 59Crack four large eggs into a bowl.
  60. 60Crack four large eggs into a bowl.
  61. 61Use chopsticks to cut the egg whites into smaller clumps without fully mixing.
  62. 62Use chopsticks to cut the egg whites into smaller clumps without fully mixing.
  63. 63Use chopsticks to cut the egg whites into smaller clumps without fully mixing.
  64. 64Increase the heat to medium.
  65. 65Increase the heat to medium.
  66. 66Increase the heat to medium.
  67. 67With the cooking liquid gently simmering, drizzle the eggs in a circular pattern over the chicken and onions.
  68. 68With the cooking liquid gently simmering, drizzle the eggs in a circular pattern over the chicken and onions.
  69. 69With the cooking liquid gently simmering, drizzle the eggs in a circular pattern over the chicken and onions.
  70. 70Add more egg whites first as they take longer to cook than the yolks.
  71. 71Add more egg whites first as they take longer to cook than the yolks.
  72. 72Add more egg whites first as they take longer to cook than the yolks.
  73. 73Avoid pouring near the pan's edges as this area tends to overcook the eggs.
  74. 74Avoid pouring near the pan's edges as this area tends to overcook the eggs.
  75. 75Avoid pouring near the pan's edges as this area tends to overcook the eggs.
  76. 76Top with the green onions and cook on low heat until the eggs reach your preferred doneness.
  77. 77Top with the green onions and cook on low heat until the eggs reach your preferred doneness.
  78. 78Top with the green onions and cook on low heat until the eggs reach your preferred doneness.
  79. 79Portion steamed rice into individual bowls.
  80. 80Portion steamed rice into individual bowls.
  81. 81Portion steamed rice into individual bowls.
  82. 82Spoon the chicken and egg mixture on top of the rice.
  83. 83Spoon the chicken and egg mixture on top of the rice.
  84. 84Spoon the chicken and egg mixture on top of the rice.
  85. 85Drizzle a bit of the sauce over everything to taste.
  86. 86Drizzle a bit of the sauce over everything to taste.
  87. 87Drizzle a bit of the sauce over everything to taste.
  88. 88Serve and enjoy!
  89. 89Serve and enjoy!
  90. 90Serve and enjoy!

Ingredients

  • 10 oz boneless, skinless chicken thighs
  • 10 oz boneless, skinless chicken thighs
  • 10 oz boneless, skinless chicken thighs
  • 1 Tbsp sake
  • 1 Tbsp sake
  • 1 Tbsp sake
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 1 green onion
  • 1 green onion
  • 1 green onion
  • 0.5 cup dashi
  • 0.5 cup dashi
  • 0.5 cup dashi
  • 2 Tbsp soy sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 Tbsp mirin
  • 2 Tbsp mirin
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 4 large eggs
  • 4 large eggs
  • 4 large eggs
  • 1 portion steamed rice
  • 1 portion steamed rice
  • 1 portion steamed rice

Equipment

cutting boardknifebowlchopsticksmedium frying panlid

Tips

  • For a faster cook, you can cover the pan briefly to help set the egg whites.
  • Traditionally, Oyakodon is served with slightly runny eggs, but cook them to your liking.
  • For extra flavor, you can serve with a sprinkle of shichimi togarashi for a bit of heat, or sansho pepper for a peppery fragrance.