Oyakodon Recipe

Ingredients

• 250 g boneless chicken thigh, bite-sized pieces
• 1 onion, thinly sliced
• 150 ml dashi (not counted)
• 2 tbsp soy sauce
• 1 tbsp sake
• 2 tsp sugar
• 3 eggs, lightly beaten
• 150 g short-grain rice (cooked for serving)
• Spring onion or mitsuba to finish

Method

1. 1Cook the rice.
2. 2Put the dashi, soy sauce, sake and sugar in a small frying pan and bring to a simmer. Add the onion and cook for 3 minutes.
3. 3Add the chicken and simmer for 5–6 minutes, turning once, until cooked through.
4. 4Pour the eggs over in a circle, leaving some streaks of white and yolk. Cover and cook for 1 minute until the egg is just set but still soft.
5. 5Slide everything onto bowls of rice and top with spring onion.

Oyakodon recipe: nutrition per serving

One of 2 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers. Not counted, because USDA SR Legacy has no record for them: dashi.

Tips

• Slice the onion thinly and let it soften fully in the broth before the chicken goes in; it gives the bowl its gentle sweetness.
• Don't stir the egg: the soft, half-set layer is the point of the dish.
• Cook one portion at a time in a small pan if you want the classic neat bowl.

Swaps and variations

• Gluten-free: use gluten-free tamari.
• Vegetarian: tamagodon is the same dish with tofu or just onion and egg.

Storage

Eat it fresh. The egg overcooks when reheated.