Oyakodon

Oyakodon is the ultimate Japanese comfort bowl: tender chicken and silky just-set egg simmered in a sweet-savory dashi sauce, served over steaming rice. It comes together in about 20 minutes, making it perfect for busy weeknights.

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

Servings

2 servings

Calories

560

Ingredients

• 2 boneless chicken thighs (about 300g), cut into bite-size pieces
• 1 onion, thinly sliced
• 150ml dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 3 large eggs
• 2 bowls cooked Japanese short-grain rice
• 2 spring onions, sliced
• Shichimi togarashi, to serve (optional)

Instructions

1. Beat the eggs lightly in a bowl, leaving the whites slightly streaky for a nicer texture.
2. Combine the dashi, soy sauce, mirin and sugar in a medium skillet or saucepan and bring to a gentle simmer.
3. Add the chicken and onion, cover and simmer for 5-6 minutes until the chicken is nearly cooked through.
4. Drizzle the beaten egg over the chicken in two additions, waiting 30 seconds between each.
5. Cover and cook 1-2 minutes until the egg is just set but still silky.
6. Divide the rice between two deep bowls and slide the chicken and egg mixture over the top with its sauce.
7. Garnish with spring onions and a sprinkle of shichimi togarashi, and serve immediately.

Pro tips

• Do not overcook the egg — it should be glossy and just set, like soft custard.
• Cut the chicken evenly so it cooks at the same rate.
• A small 20cm pan works best to keep the sauce deep enough.
• Chicken thigh stays juicier than breast in this quick simmer.

Frequently asked questions