Description
Oyakodon is a classic Japanese chicken and egg rice bowl featuring tender chicken thigh pieces simmered with onions in a savory dashi-based sauce, then gently cooked with eggs to a soft, marble-like texture. Served over steamed short-grain rice and topped with fresh Japanese parsley, this comforting dish offers a perfect balance of sweet and savory flavors and a delightful mix of textures.
Ingredients
Scale
Chicken and Vegetables
- ½ onion (4 oz, 113 g; peeled)
- 10 oz boneless, skinless chicken thighs
- 1 Tbsp sake (optional, for marinating)
Seasonings
- ½ cup dashi (Japanese soup stock)
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
Egg Mixture
- 3-4 large eggs (50 g each without shell, at room temperature)
For Serving
- 2 servings cooked Japanese short-grain rice (about 1⅔ cups or 250 g per serving)
- 4 sprigs mitsuba (Japanese parsley) or green onion / scallion
- Shichimi togarashi (Japanese seven spice) – optional
- Japanese sansho pepper – optional
Instructions
- Prepare the Seasonings. Combine ½ cup dashi, 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a bowl. Stir until the sugar dissolves completely.
- Prepare the Ingredients. Slice the onion lengthwise into ¼ inch (6 mm) strips. Trim fat from chicken thighs and cut into ¾–1 inch (2–2.5 cm) square pieces using the sogigiri cutting technique for even cooking. Marinate chicken with 1 Tbsp sake for 5 minutes if using. Chop mitsuba into ½ inch pieces. Crack eggs into a bowl and gently 'cut' the whites 5–6 times with chopsticks without fully mixing, preserving a marble pattern of yolk and whites.
- Cook Onions and Chicken. In a medium frying pan, add the sliced onions and pour the seasoning mixture over them to just cover. Heat over medium and bring to a simmer. Add chicken evenly on top, then reduce heat to medium low and cook uncovered for 5 minutes, flipping chicken halfway, until chicken is cooked and onions tender.
- Add Eggs in Two Stages. Increase heat to medium. Drizzle two-thirds of the eggs evenly in a circular pattern over the simmering chicken and onions, avoiding edges to prevent overcooking. Allow eggs to set but remain runny. Then add the remaining eggs to the pan, scatter mitsuba on top, and cook on medium low until eggs reach desired doneness—traditionally soft and slightly runny.
- Serve. Portion steamed Japanese short-grain rice into bowls. Gently slide the cooked chicken and egg mixture over the rice. Drizzle some of the pan sauce on top. Optionally sprinkle with shichimi togarashi and Japanese sansho pepper for added spice and aroma.
- Optional Alternative Using Oyakodon Pan. Cook ingredients in two batches for individual servings following the same steps, adjusting cooking times to 4 minutes for chicken. Repeat the process for the second serving for best results.
Notes
- For vegetarian or vegan versions, use plant-based chicken substitutes and vegan dashi stock, and replace eggs with JUST Egg or similar egg substitutes.
- Use carbon steel skillet or a well-seasoned non-stick pan for better heat control and easy sliding when serving.
- Do not whisk eggs fully to maintain the signature marbled texture of oyakodon.
- Sake is optional in marinating chicken but adds depth to flavor; substitute with dry sherry or omit if unavailable.
- If cooking large batches, use two pans or cook in batches to maintain proper simmering and consistency.
- Leftovers keep well refrigerated in airtight containers for 2–3 days; reheat gently to avoid overcooking eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 537 kcal
- Sugar: 11 g
- Sodium: 1197 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 414 mg
