Noodles & Rice · East Asian

Oyakodon

Name: Oyakodon
Total time: 25 min
Yield: 2
Ingredients: 2 cup cooked Japanese short-grain rice; 10 oz boneless skinless chicken thighs (bite-size pieces); 1 unit yellow onion (thinly sliced); 3 unit large eggs, lightly beaten; ½ cup dashi; 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 2 tsp sugar; 2 unit scallions (thinly sliced)

10 ingredients · 25 minutes · 2 servings

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No pork

Contains: gluten, egg, soy, fish

Ingredients

Servings:

2 cup	cooked Japanese short-grain rice
10 oz	boneless skinless chicken thighs (bite-size pieces)
1 unit	yellow onion (thinly sliced)
3 unit	large eggs, lightly beaten
½ cup	dashi
2 tbsp	soy sauce
2 tbsp	mirin
1 tbsp	sake
2 tsp	sugar
2 unit	scallions (thinly sliced)

Method

simmer4 min
onion softened but still intact
Bring dashi, soy sauce, mirin, sake and sugar to a gentle simmer, then add the onion. Cook until softened; reducing the sauce before the egg enters concentrates flavor without requiring overcooking later.
simmer6 min
chicken cooked through and tender
Add the chicken in an even layer and simmer gently, turning once if needed, until just cooked. Thigh meat stays juicy in the shallow seasoned broth and is more forgiving than breast.
assemble1 min
egg distributed in loose ribbons across pan
Lower the heat and pour the lightly beaten egg over the chicken and onion, leaving some visible streaks of white and yolk rather than homogenizing it completely.
steam1 min
egg whites mostly set while surface remains glossy and soft
Cover briefly and let the egg set from steam. Stop while it still looks slightly underdone; residual heat will continue cooking it and dry scrambled egg is the main failure mode.
assemble2 min
chicken-egg mixture rests over hot rice with some sauce absorbed
Divide hot rice between bowls and slide or spoon the chicken, egg, onion and remaining sauce over it. Finish with scallions and serve immediately while the egg is tender.