# Oyakodon (Chicken and Egg Rice Bowl)

Oyakodon is a classic home-style Japanese dish made with tender chicken, onions, and eggs, simmered in a flavorful sauce, then served over steamed rice.

- Total time: 30 min
- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Trim any excess fat or connective tissues from the boneless, skinless chicken thighs.
2. Cut the chicken along the grain into one-inch strips.
3. Slice the chicken into one-inch squares.
4. Place the chicken in a bowl.
5. Sprinkle the chicken with sake and let it sit for five minutes.
6. Slice half an onion lengthwise into quarter-inch strips.
7. Slice a green onion diagonally.
8. Add dashi to a medium frying pan with the stove off.
9. Add soy sauce to the pan.
10. Add mirin to the pan.
11. Add sugar to the pan.
12. Stir well until the sugar is completely dissolved.
13. Place the sliced onions in a single layer in the pan.
14. Add the chicken in an even layer over the onions.
15. Make sure the onions and chicken are evenly distributed.
16. Turn the heat to medium and bring it to a simmer.
17. Once simmering, lower the heat to medium-low.
18. Cook uncovered for about 5 minutes or until the chicken is no longer pink and the onions are tender.
19. Flip the chicken halfway to ensure it cooks evenly.
20. Crack four large eggs into a bowl.
21. Use chopsticks to cut the egg whites into smaller clumps without fully mixing.
22. Increase the heat to medium.
23. With the cooking liquid gently simmering, drizzle the eggs in a circular pattern over the chicken and onions.
24. Add more egg whites first as they take longer to cook than the yolks.
25. Avoid pouring near the pan's edges as this area tends to overcook the eggs.
26. Top with the green onions and cook on low heat until the eggs reach your preferred doneness.
27. Portion steamed rice into individual bowls.
28. Spoon the chicken and egg mixture on top of the rice.
29. Drizzle a bit of the sauce over everything to taste.
30. Serve and enjoy!

## Equipment

- cutting board
- knife
- bowl
- chopsticks
- medium frying pan
- lid

## 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.

## Source

- Original video: https://youtu.be/SgIMT1L7kXM
- Recipe page: https://www.cliprecipe.com/recipe/80005dda-8a13-4754-b760-23986583fefb
- Extracted: 2025-09-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt