Oyakodon
Japanese chicken and egg with onions, simmered in a sweet dashi sauce, and served over rice. So simple. So good.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 boneless skin-on chicken thighs
- 1/2 cup dashi ((see note))
- 2 tbsp mirin (or sake plus 1/2 tsp of sugar)
- 2 tbsp shoyu (soy sauce)
- 1 tsp sugar
- 2 large eggs
- 1 small onion (sliced)
- 1 scallion (thinly sliced)
- shichimi togarashi (to garnish)
- cooked rice (to serve)
Instructions
- 1
Crack eggs into a bowl. Break yolks and mix a little, but leave the yolk and white streaky and separate.
- 2
Combine dashi, mirin, shoyu, and sugar. Stir well to combine.
- 3
Sear chicken, skin side down. Remove the pan from the heat. Slice the chicken and set it aside (note that it should not be cooked through at this point).
- 4
Place the pan back over medium heat. Add the onions and dashi mixture. Bring to a simmer, cook for 1 minute.
- 5
Add chicken, skin side up. Simmer until chicken is cooked through and the onions are soft and translucent (about 3-4 minutes).
- 6
Pour the eggs into the pan and stir once or twice to distribute everything evenly. Cover, and cook until the egg is barely set (about 1 minute).
- 7
Transfer mixture to a hot bowl of cooked rice. Garnish with mitsuba/scallions and shichimi togarashi and serve immediately.