1
StepRinse the rice until the water runs almost clear, then cook it and leave it covered to steam. It should be ready and hot when the eggs go into the pan.
Main Dishes
Oyakodon Chicken and Egg Rice Bowl
Chicken and onion simmered in a sweet dashi broth, then set with barely cooked egg poured in two stages and slid whole onto hot rice. Ten minutes of work and one of the most comforting bowls in Japanese home cooking.
25 min
Prep: 10 / Cook: 15
2
servings
Easy
Difficulty
4.4
5 Ratings
Ingredients
- 160 g short-grain rice
- 300 g boneless chicken thigh
- 1 piece onion
- 4 pieces egg
For the broth
- 200 ml dashi
- 45 ml soy sauce
- 45 ml mirin
- 30 ml sake
- 1 tsp sugar
To serve
- 2 pieces spring onion
- 0 shichimi togarashi
Preparation
6 Steps
2
StepCut the chicken into 3 cm pieces and slice the onion into 5 mm half moons following the grain, so it holds its shape. Beat the eggs in a bowl but stop while there are still visible streaks of white — an evenly beaten egg sets into something flat and uniform.
3
StepCombine the dashi, soy sauce, mirin, sake and sugar and divide between two small frying pans, or work one portion at a time. Bring to a simmer, add half the onion and cook 2 minutes until it turns translucent.
4
StepAdd half the chicken in a single layer and simmer for 4 to 5 minutes, turning once, until just cooked through and the broth has reduced to a shallow layer around the meat.
5
StepPour in two thirds of half the beaten egg in a circle over the surface, cover and cook 30 seconds. Add the remaining egg, cover again and cook 20 to 30 seconds more, until the lower layer is set and the top is still soft and glossy. Take it off the heat.
6
StepSlide the whole thing out of the pan onto a bowl of hot rice, keeping the egg layer intact, and scatter with sliced spring onion and a pinch of shichimi. Repeat for the second bowl and eat immediately.
Chef's Tip
Cook one portion per pan — a small frying pan gives you the shallow layer the egg needs to set in barely a minute, and doubling the batch just steams everything. Take it off the heat while the top is still glossy and loose; it firms up on the way to the table.
Comments (3)
i doubled it in one wide pan and the egg steamed instead of setting
one pan, one portion. crowding drops the temperature and you lose the soft top layer
adding the egg in two goes is such a small thing and it completely changes the texture
ten minutes and it felt like a real dinner. instant dashi powder worked fine