Oyakodon

🧂 Ingredients

• 250 g Boneless, skinless chicken thigh(Cut into bite-sized pieces (about 2-3 cm).)
• 4 Large eggs(Lightly beaten in a bowl.)
• 1/2 medium Yellow onion(Thinly sliced.)
• 200 ml Dashi stock(Can substitute with chicken broth if dashi is unavailable.)
• 3 tbsp Soy sauce(Japanese soy sauce preferred.)
• 3 tbsp Mirin(Sweet Japanese rice wine.)
• 1 tsp Sugar(Optional, for a touch more sweetness.)
• 2 bowls Cooked Japanese short-grain rice(Steamed and hot.)
• to taste Mitsuba or green onions(For garnish, finely chopped (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the simmering sauce: In a small saucepan or a shallow skillet (about 20 cm in diameter), combine the dashi stock, soy sauce, mirin, and optional sugar. Stir to dissolve the sugar.

   ⏱️ 2 minutes
2. 2

   Add the sliced onion to the sauce and bring to a gentle simmer over medium heat. Cook for about 3-4 minutes, or until the onion begins to soften and turn translucent.

   ⏱️ 4 minutes
3. 3

   Add the bite-sized chicken thigh pieces to the simmering sauce. Ensure the chicken is submerged as much as possible. Cover the pan and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Skim off any scum that rises to the surface.

   ⏱️ 7 minutes
4. 4

   Reduce the heat to low. Drizzle the lightly beaten eggs evenly over the chicken and onion mixture. Do not stir.

   ⏱️ 30 seconds
5. 5

   Cover the pan again and cook for 1-2 minutes, or until the eggs are *just* set but still soft and slightly runny in places. The residual heat will continue to cook them.

   ⏱️ 2 minutes
6. 6

   Carefully slide the entire contents of the pan over a bowl of hot cooked rice. Garnish with chopped mitsuba or green onions, if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The name 'Oyakodon' literally translates to 'parent-and-child rice bowl', referring to the chicken (parent) and egg (child).
• ✓For the best texture, the eggs should be cooked until just set, remaining moist and slightly creamy. Avoid overcooking.
• ✓Using chicken thigh ensures a tender and juicy result, as it has more fat than breast meat.
• ✓A traditional Japanese Oyakodon is cooked in a special oyako-nabe (a small, two-handled pan), but a regular small skillet works perfectly well.

🔄 Variations

• Add a few sprigs of mitsuba (Japanese parsley) during the last minute of cooking or as a garnish for a fresh, herbaceous note.
• For a spicier kick, add a pinch of shichimi togarashi (Japanese seven-spice blend) before serving.
• Some variations include adding shiitake mushrooms or snap peas for extra texture and flavor.

🥗 Nutrition

Per serving