Oyakodon

Prep time: 10 minutes

Cook time: 12 minutes

Total time: 22 minutes

Servings: 2 servings

Country of Origin

Japan

Description

Translating literally to "parent and child bowl," Oyakodon pairs tender chicken thigh bite-sized pieces with sweet onions simmered in a dashi broth, bound together with soft, velvety, semi-cooked beaten eggs.

Presentation & How It's Eaten

Slide the simmering chicken and egg mixture intact over a bowl of steamed white short-grain rice. Garnish with chopped mitsuba (Japanese parsley) or spring green onions and serve hot with a side of miso soup.

Ingredients

• 10 oz (280 g) boneless, skinless chicken thighs, cut into 1-inch bite-sized pieces

• 1/2 medium yellow onion, thinly sliced

• 3 large eggs, lightly beaten (do not fully blend whites and yolks)

• 1/3 cup (80 ml) dashi stock

• 1.5 tbsp soy sauce

• 1.5 tbsp mirin

• 1 tsp sugar

• 2 cups cooked Japanese short-grain rice

• Garnish: Fresh mitsuba (Japanese parsley) or chopped green onion, shichimi togarashi

Step-by-Step Directions

1. Combine Sauce Base: In a small skillet or specialized single-serving oyako nabe pan, mix dashi stock, soy sauce, mirin, and sugar. Stir until sugar dissolves.

2. Cook Chicken & Onions: Scatter sliced onions into the pan and place the chicken thigh pieces evenly on top. Bring to a boil over medium-high heat, cover with a lid, turn heat down to medium, and simmer for 5–6 minutes until chicken is cooked through.

3. Add Eggs (In Two Batches): Pour two-thirds of the lightly beaten eggs in a circular motion over the pan. Cover and cook for 1 minute until partially set. Pour the remaining third of the egg over the top, cover, turn off the heat, and let sit for 30–45 seconds so the egg stays soft and custardy.

4. Plate: Gently slide the chicken and custardy egg mixture out of the pan directly onto a warm bowl of steamed rice.

5. Garnish: Top with fresh green onions or mitsuba.

Optional

• Sichuan Pepper/Sansho: Sprinkle ground Japanese sansho pepper over the finished bowl for an aromatic, citrusy kick.

Cooking Tips

• Velvety Eggs: Whisk the eggs very lightly with chopsticks—about 5 or 6 gentle passes. Keeping streaks of distinct egg white and yolk creates the classic visual texture.

Nutrition Facts

(Estimated per serving, based on 2 servings)

• Calories: ~460 kcal

• Total Fat: 12g

• Saturated Fat: 3.5g

• Cholesterol: 295mg

• Sodium: 810mg

• Total Carbohydrates: 54g

• Dietary Fiber: 1.5g

• Sugars: 7g

• Protein: 32g