Description
How to make authentic oyakodon with tender chicken, fluffy eggs, and savory dashi that creates the ultimate Japanese comfort bowl in just 20 minutes.
Ingredients
Scale
Base Ingredients
- 4 cups cooked Japanese short-grain rice, day-old preferred
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 large yellow onion, thinly sliced
- 6 large eggs, lightly beaten
Dashi Sauce
- 1 cup dashi stock, homemade or instant
- 3 tbsp soy sauce, preferably Japanese
- 2 tbsp mirin, Japanese sweet rice wine
- 1 tbsp sugar
- 1 tsp sake, optional but recommended
Seasonings & Garnish
- 2 tbsp vegetable oil
- 1/4 tsp salt
- 1/8 tsp white pepper
- 2 green onions, thinly sliced
- 1 sheet nori, cut into thin strips
- 1 tsp sesame seeds, toasted
- Shichimi togarashi, for serving
Instructions
- Prepare Rice: Warm your cooked rice gently in the microwave or steamer. Divide between four bowls and keep warm while you prepare the chicken and egg topping.
- Make Sauce: Whisk together dashi, soy sauce, mirin, sugar, and sake in a small bowl. Taste and adjust sweetness or saltiness to your preference before cooking.
- Cook Chicken: Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook 4-5 minutes until golden and cooked through, stirring occasionally.
- Add Onions: Add sliced onions to the chicken and cook 2-3 minutes until softened and translucent. They should still have a slight bite for texture.
- Pour Sauce: Pour the dashi mixture over chicken and onions. Let it simmer for 1-2 minutes until slightly reduced and coating the ingredients nicely.
- Add Eggs: Pour beaten eggs evenly over the chicken mixture. Don’t stir! Let cook 30-60 seconds until eggs are just set but still creamy on top.
- Serve Immediately: Spoon the chicken and egg mixture over warm rice. Garnish with green onions, nori strips, sesame seeds, and shichimi togarashi to taste.
Notes
- Don’t stir eggs once added to prevent scrambling – let them set naturally for silky texture.
- Store leftovers in refrigerator up to 2 days, but eggs will continue to cook.
- Day-old rice works better than fresh as it’s less sticky and absorbs sauce perfectly.
- Adjust dashi mixture sweetness and saltiness to taste before cooking the chicken.
- Serve immediately while eggs are still slightly runny for most authentic experience.
- Use medium heat throughout to prevent overcooking delicate eggs and tough chicken.
Allergy Information: Eggs, Soy
Nutrition
- Calories: 485 calories
- Fat: 18g
- Carbohydrates: 52g
- Protein: 28g