Description
Oyakodon is a classic Japanese rice bowl dish featuring tender chicken and onions simmered in a savory dashi broth, topped with lightly beaten eggs and green onions.
Ingredients
Units
Scale
- 1 cup cooked Japanese short-grain or medium grain rice
- 1 lb chicken thighs, diced
- 1/2 large yellow onion, thinly sliced
- 2 tbsp soy sauce
- 2/3 cup dashi (you can also use 1 tablespoon of hondashi, which is a form of instant dashi, and just add 2/3 cup water)
- 2/3 cup water
- 1 tsp mirin
- 1 tsp granulated sugar
- 4 eggs, beaten
- Chopped green onions for garnishing (optional)
Instructions
- In a pan over medium heat, mix the dashi, soy sauce, mirin, and sugar.
- In a large skillet or pan, add the sliced onions and the prepared sauce. Bring to a simmer over medium heat.
- Add the chicken pieces and cook until the chicken is cooked, about 6-8 minutes. Be sure to flip the chicken halfway through.
- Reduce the heat to low. Pour the beaten eggs evenly over the chicken and onions. Cover the pan and let it cook for about 1-2 minutes, or until the eggs are just set but still slightly runny.
- Divide the cooked rice between two bowls. Carefully spoon the chicken, onions, and egg mixture over the rice. Garnish with green onions.
Notes
I would not recommend doing more than 2 servings per pan. If you need to make more than 2, use separate pans. This is to ensure that the heat is distributed evenly when cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2