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Per serving
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- 1
Build the broth
In a wide skillet or a dedicated donburi pan, combine the dashi, soy sauce, mirin, sake, and sugar. This little pool of liquid is the whole engine of the dish — dashi brings the smoky-sea backbone, mirin and sugar the gentle sweetness, soy the salt and color. Bring it to a simmer over medium heat and stir until the sugar dissolves.
- 2
Simmer the onion and chicken
Thinly slice the onion and cut the chicken thighs into bite-size pieces. Slide the onion into the simmering broth and let it soften for about 2 minutes, then add the chicken in a single layer. Simmer uncovered, stirring now and then, for 8 to 10 minutes, until the chicken is cooked through and the liquid has reduced by roughly a third.
- 3
Add the eggs
Beat the eggs in a bowl, keeping them a little uneven — you want streaks of white and yolk, not a uniform scramble. Pour about three-quarters of the egg over the chicken in a slow circle from the outside in. Cover and cook on medium-low for 1 to 2 minutes, then drizzle the rest of the egg over the top. The goal is soft, just-set custardy egg — pull it off the heat while it still looks slightly loose, because it keeps cooking.
- 4
Serve over rice
Scoop the hot cooked white rice into bowls and flatten it slightly. Slide the chicken and egg mixture over the top in one big piece, letting the extra broth soak down into the rice. Scatter with sliced green onions and serve right away.
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Oyakodon (Japanese Chicken and Egg Rice Bowl)
Created by: SpiceRouteCooks
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 onion
- 6 eggs
- 1 1/2 cup dashi
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 3 green onions
- 4 cup cooked white rice
Instructions
- Build the brothIn a wide skillet or a dedicated donburi pan, combine the dashi, soy sauce, mirin, sake, and sugar. This little pool of liquid is the whole engine of the dish — dashi brings the smoky-sea backbone, mirin and sugar the gentle sweetness, soy the salt and color. Bring it to a simmer over medium heat and stir until the sugar dissolves.
- Simmer the onion and chickenThinly slice the onion and cut the chicken thighs into bite-size pieces. Slide the onion into the simmering broth and let it soften for about 2 minutes, then add the chicken in a single layer. Simmer uncovered, stirring now and then, for 8 to 10 minutes, until the chicken is cooked through and the liquid has reduced by roughly a third.
- Add the eggsBeat the eggs in a bowl, keeping them a little uneven — you want streaks of white and yolk, not a uniform scramble. Pour about three-quarters of the egg over the chicken in a slow circle from the outside in. Cover and cook on medium-low for 1 to 2 minutes, then drizzle the rest of the egg over the top. The goal is soft, just-set custardy egg — pull it off the heat while it still looks slightly loose, because it keeps cooking.
- Serve over riceScoop the hot cooked white rice into bowls and flatten it slightly. Slide the chicken and egg mixture over the top in one big piece, letting the extra broth soak down into the rice. Scatter with sliced green onions and serve right away.