Main CourseDinner

Oyakodon

Name: Oyakodon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 200 g boneless, skinless chicken thigh cut into 1-inch pieces; 0.5 pcs yellow onion thinly sliced; 4 pcs egg lightly beaten; 120 ml dashi stock; 2 tbsp soy sauce; 2 tbsp mirin; 1 tsp sugar; 2 cup cooked short-grain rice hot; 1 pcs scallion thinly sliced

Oyakodon is a classic Japanese comfort food, featuring tender chicken and soft-scrambled egg simmered in a savory dashi broth, served over a bed of fluffy rice. The dish gets its name, 'parent and child,' from the use of both chicken and egg.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Medium

Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

200 gboneless, skinless chicken thigh, cut into 1-inch pieces
0.5 pcsyellow onion, thinly sliced
4 pcsegg, lightly beaten
2 cupcooked short-grain rice, hot

sauce

120 mldashi stock
2 tbspsoy sauce
2 tbspmirin
1 tspsugar

garnish

1 pcsscallion, thinly sliced

Equipment

measuring cups · measuring spoons · cutting board · knife · serving bowls · small skillet

The method

Step by step

1
Combine the dashi stock, soy sauce, mirin, and sugar in a small bowl to create the sauce.
About 1 min
Cook’s note: Ensure the sugar is fully dissolved.
2
Heat a small skillet or donburi pan (about 7-8 inches in diameter) over medium heat.
About 1 min
Cook’s note: A non-stick pan works best for easy egg release.
3
Add the sliced yellow onion to the pan and cook for 2-3 minutes until slightly softened.
About 3 min
4
Add the chicken pieces to the pan with the onion and cook until lightly browned on all sides, about 3-4 minutes.
About 4 min
Cook’s note: Don't overcrowd the pan; cook in batches if necessary.
5
Pour the prepared sauce over the chicken and onion. Bring to a gentle simmer.
About 2 min
6
Cover the pan and simmer for 5-7 minutes, or until the chicken is cooked through.
About 7 min
Cook’s note: Ensure the chicken is no longer pink in the center.
7
Pour about two-thirds of the lightly beaten eggs evenly over the simmering chicken and onion mixture.
8
Cover the pan again and cook for 1 minute, allowing the eggs to just set around the edges.
About 1 min
Cook’s note: You want the eggs to be mostly set but still a bit custardy in the center.
9
Pour the remaining beaten eggs over the mixture, cover, and cook for another 30 seconds to 1 minute until the eggs are mostly set but still slightly runny in the middle.
About 1 min
Cook’s note: Adjust cooking time to your preferred egg consistency.
10
Divide the hot cooked short-grain rice into two large serving bowls.
11
Carefully slide the chicken and egg mixture from the pan over one bowl of rice.
Cook’s note: Use a spatula to help transfer the mixture without breaking it.
12
Garnish with sliced scallion and serve immediately.

Keep it good

Storage

Store any leftover oyakodon in an airtight container in the refrigerator.

Reheating

Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water if needed to prevent drying.