Oyakodon (Chicken & Egg Bowl)
A classic Japanese comfort bowl representing parent and child (chicken and egg). Simmered in a sweet dashi broth and served over piping hot rice.
Ingredients
- 150 g Chicken thigh
- cut into bite-sized piecesn1/2 Onion
- thinly slicedn2 Eggs
- lightly beatenn60ml Dashi stockn1.5 tbsp Soy saucen1 tbsp Mirinn1 tsp Sugarn1 bowl Hot cooked rice
Instructions
- Step 1: In a small skillet, combine the dashi stock, soy sauce, mirin, and sugar.
- Bring to a gentle simmer over medium heat.nStep 2: Add the onion slices to the skillet and cook for 2 minutes until they start to soften and absorb the savory broth.nStep 3: Add the chicken chunks in a single layer.
- Simmer uncovered for 4-5 minutes, turning once, until the chicken is completely cooked through.nStep 4: Drizzle the lightly beaten eggs over the chicken and onions in a swirling motion from the center outward.
- Immediately put a lid on the pan.nStep 5: Cook on low heat for exactly 45 seconds until the egg is set on the bottom but still silky and semi-runny on top.
- Slide beautifully onto your bowl of hot rice.
Notes
“💡 Omotenashi Tip: Pouring the egg in a circular pattern from the center outward guarantees that it cooks completely evenly across the entire surface of the pan!”
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