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Oyakodon chicken and egg rice bowl with softly set egg and scallions

Oyakodon (Chicken and Egg Rice Bowl)

Chicken and onions simmered in dashi and soy, bound with softly set egg and slid over hot rice. Japanese comfort food in one small pan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Calories: 600
Ingredients Method

Ingredients
  

  • 650 g boneless skinless chicken thighs, cut into bite-size pieces about 1.4 lb; breast works too, simmer it gentler
  • 8 eggs
  • 1 large yellow onion, thinly sliced
  • 240 ml dashi 1 cup; half a teaspoon of instant dashi powder in hot water is fine
  • 3 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp sugar
  • 4 cups cooked short grain rice hot, for serving
  • 2 scallions, sliced or mitsuba if you can find it
  • 1 pinch shichimi togarashi optional, per bowl

Method
 

  1. Stir the dashi, soy sauce, mirin, and sugar together. This recipe cooks in two batches in a 25 cm (10 inch) pan, which keeps the egg layer the right thickness.
  2. Pour half the broth into the pan with half the onion. Simmer over medium heat for 3 minutes until the onion softens.
  3. Add half the chicken in one layer and simmer 5 to 6 minutes, turning once, until just cooked through.
  4. Beat 4 eggs lazily, about six strokes, so streaks of white and yolk remain. Pour three quarters of them over the simmering pan in a spiral, cover, and cook 1 minute until barely set.
  5. Pour on the remaining egg, turn off the heat, cover, and wait 30 seconds. The top should be glossy and just barely holding together.
  6. Slide the whole thing over two bowls of hot rice. Repeat with the second batch. Finish with scallions and shichimi.