Oyakodon Chicken and Egg Bowl (Printer-friendly)

A classic Japanese comfort dish featuring chicken and eggs in a savory-sweet dashi sauce served over fluffy white rice.

# What You'll Need:

→ Protein & Eggs

01 - 2 boneless skinless chicken thighs (about 9 oz), cut into bite-sized pieces
02 - 3 large eggs

→ Vegetables & Aromatics

03 - 1 small onion, thinly sliced
04 - 2 green onions, finely sliced for garnish

→ Sauce

05 - 1/2 cup dashi stock or low-sodium chicken broth
06 - 2 tbsp soy sauce
07 - 1 tbsp mirin
08 - 1 tbsp sake
09 - 1 tsp sugar

→ Rice

10 - 2 bowls cooked Japanese short-grain rice (about 10 oz)

# How to Prepare:

01 - In a small bowl, combine dashi stock, soy sauce, mirin, sake, and sugar. Stir thoroughly until the sugar completely dissolves.
02 - Heat a medium skillet over medium heat. Add the sliced onion and pour in the sauce mixture. Simmer for 3–4 minutes until the onion becomes tender and translucent.
03 - Add chicken pieces to the pan. Cover and simmer for 6–8 minutes, turning pieces halfway through, until chicken is fully cooked and no longer pink in the center.
04 - Lightly beat eggs in a bowl. Pour evenly over the chicken and onion mixture. Cover and cook for 1–2 minutes until eggs are just set but still slightly runny. Remove from heat immediately to prevent overcooking.
05 - Divide hot steamed rice between two serving bowls. Gently slide the chicken and egg mixture over the rice, ensuring sauce is distributed evenly.
06 - Sprinkle sliced green onions over the top. Serve immediately while hot for the best texture and flavor.

# Expert Advice:

01 -
  • The way the silky eggs barely set, clinging to each piece of tender chicken like a warm embrace
  • That perfect balance of sweet and salty that makes you want to spoon up every last drop of sauce
  • How something so incredibly comforting comes together in barely 30 minutes on a weeknight
02 -
  • The eggs continue cooking even after you remove the pan from heat, so pull them while they still look slightly underdone
  • A tight fitting lid creates the steam needed to gently cook the eggs without making them tough
  • The sauce should reduce slightly but never dry out—that liquid is pure gold over the rice
03 -
  • Cutting the chicken into uniform pieces ensures everything cooks at the same rate
  • If using chicken breast, reduce the simmering time by a couple minutes to prevent drying

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