Japanese Oyakodon

Oyakodon is a Japanese donburi that brings chicken and egg together over warm rice in a comforting everyday meal.

A lightly seasoned dashi broth cooks the onion and chicken before the eggs are added in two stages for a tender finish.

Turn off the heat while the egg still looks slightly loose so it stays soft over the hot rice.

Serving Suggestions

Serve immediately with sliced scallions, shichimi togarashi, pickles, or a simple cucumber salad.

Recipe Notes

Store the topping separately from the rice and use it within two days.

Japanese Oyakodon

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Japanese rice bowls topped with chicken, onion, and softly set egg simmered in a light dashi-soy sauce.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: Japanese

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Rice

• 1 1/2 cups Japanese short-grain rice rinsed until the water is nearly clear
• 1 3/4 cups water or the amount recommended for the rice

Chicken and Egg Topping

• 1 1/4 lb boneless skinless chicken thighs cut into irregular bite-size pieces
• 1 large yellow onion thinly sliced
• 1 cup dashi
• 1/4 cup Japanese soy sauce
• 3 tbsp mirin
• 1 tbsp granulated sugar
• 6 large eggs lightly beaten, leaving visible streaks
• 4 whole scallions thinly sliced

Equipment

• Rice cooker or medium saucepan
• 10-inch skillet with lid
• Mixing bowl
• Rice paddle

Method

 

Cook the Rice:

1. Combine the rinsed rice and water in a rice cooker or saucepan and cook until tender. Rest covered for 10 minutes, then fluff gently.

Simmer the Chicken:

1. Combine dashi, soy sauce, mirin, and sugar in the skillet. Add onion, cover, and simmer for 5 minutes until it begins to soften.
2. Add the chicken in one layer and simmer gently for 8 to 10 minutes, turning once, until cooked through.

Set the Eggs and Serve:

1. Pour two-thirds of the egg evenly over the chicken. Cover and cook for 1 minute, then add the remaining egg and cook 30 to 60 seconds until softly set.
2. Divide rice among bowls, slide the chicken and egg over the rice, and finish with scallions.

Nutrition

Calories: 610kcalCarbohydrates: 73gProtein: 39gFat: 18gSaturated Fat: 5gCholesterol: 335mgSodium: 1040mgFiber: 2gSugar: 9g

Notes

• Keep the egg softly set; residual heat continues cooking it after the skillet leaves the burner.
• Refrigerate the topping for up to two days and reheat gently; make fresh rice for serving.