Oyakodon (Chicken and Egg Rice Bowl)
Japanese comfort food: chicken and onion simmered in a light, sweet-savory broth and finished with softly set egg over rice.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
Technique to learn
Gently setting eggs in broth
Pouring loosely beaten eggs over a simmering broth in two additions, then covering briefly, gives silky curds instead of a firm omelet.
Instructions
Step 1: Combine the dashi, soy sauce, mirin and sugar in a small skillet and bring to a simmer.
Step 2: Add the onion and cook for 3 minutes until softened.
Step 3: Add the chicken in a single layer and simmer for 6–7 minutes, turning once, until cooked through (74°C / 165°F).
Step 4: Lightly beat the eggs — just break the yolks, leaving some streaks of white.
Step 5: Pour two-thirds of the egg evenly over the chicken. Cover and cook for 1 minute.
Step 6: Pour over the remaining egg, cover, turn off the heat and let stand 30–60 seconds, until the egg is set to your liking.
Step 7: Slide the mixture over bowls of hot rice and top with green onions.