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Japanese · Dinner

Oyakodon

Tender chicken and onion simmered in dashi, mirin, sake, and soy, then veiled with softly set ribbons of egg over hot Japanese rice.

About 30 minTotal
About 30 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Japanese oyakodon with tender chicken, translucent onion, softly set streaky egg, scallions, and mitsuba over white rice.

Equipment

  • Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.

Ingredients

1× recipe · Makes 4 servings

  • 4 cups cooked Japanese short-grain rice
  • 1 1/2 pounds boneless skinless chicken thighs, cut in 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sake, divided
  • 1 large yellow onion, thinly sliced
  • 1 1/2 cups dashi
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 8 pasteurized large eggs, lightly beaten with white and yolk still streaky
  • 4 scallions, thinly sliced
  • 1/2 cup mitsuba leaves or tender cilantro leaves
  • 2 teaspoons shichimi togarashi, for serving

Instructions

  1. Season chicken with salt and 1 tablespoon sake. Combine dashi, remaining sake, mirin, soy, and sugar in a and bring to a gentle simmer.

  2. Add onion and cook until translucent but intact, 3 minutes. Add chicken in one layer and simmer, turning once, until it reaches 165°F, 5 to 7 minutes.

  3. Pour two-thirds of the streaky eggs in a thin spiral around the pan, avoiding aggressive stirring. Cover and cook on low until mostly set, about 1 minute.

  4. Add remaining egg in a second spiral, scatter scallions and mitsuba, and cover 20 to 40 seconds. For a traditional soft surface use pasteurized eggs; otherwise continue until egg reaches 160°F.

  5. Divide hot rice among bowls and slide chicken, onion, egg, and enough simmering liquid over each portion. Finish with shichimi and serve immediately.

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