Oyakodon Recipe

Ingredients

• 60 ml (1/4 cup)dashi
• 6 g (1/2 Tbsp)sugar
• 7.5 ml (1/2 Tbsp)sake
• 15 ml (1 Tbsp)soy sauce
• 7.5 ml (1/2 Tbsp)mirin
• 1/4onion, thinly sliced
• 1chicken thigh, cut into bite-sized pieces
• 1egg
• 1/2green onion, thinly sliced
• 160 g (1 cup)steamed rice

Instructions

1. 1

   Heat the sauce

   Put the dashi, sugar, sake, soy sauce and mirin in a pan. Bring the mixture to a boil.

2. 2

   Cook the onion

   Add the sliced onion and cook over medium heat for 1 minute.

3. 3

   Cook the chicken

   Add the chicken pieces and cook until the meat is cooked through.

4. 4

   Set the egg

   Beat the egg in a small bowl and pour it over the chicken and onion. Cover the pan and cook for 30 seconds to 1 minute.

5. 5

   Serve over rice

   Slide the chicken, egg and sauce over the rice in a bowl. Sprinkle with the green onion.

What is oyakodon?

Oyakodon is a Japanese donburi, or rice bowl, traditionally topped with chicken and egg simmered together. Its name refers to the pairing of the two, served over a bed of rice.

This version uses dashi, soy sauce, sake, mirin and sugar for a savoury-sweet broth. The egg cooks briefly over the chicken, leaving the topping tender and cohesive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 36g protein, 69g carbs, 17g fat.

The rice and a little sugar supply most of the carbohydrates, while the chicken and egg provide protein. The chicken, egg and small amounts of oil-free sauce contribute most of the fat; serve with a portion of vegetables alongside to round out the meal.

The sauce and aromatics

Dashi: this stock gives the simmering liquid its savoury base. Bring it to a boil with the seasonings before adding the other ingredients.

Onion: thin slices soften quickly and add sweetness as they cook in the sauce. Cut them evenly so they soften at roughly the same pace.

Cooking the chicken

Chicken thigh: bite-sized pieces are easy to eat with rice and cook in the short simmer. Arrange them in the pan so the pieces are in contact with the hot sauce.

Doneness: check that the chicken is cooked through before adding the egg. The recipe gives no exact chicken cooking time, so use the meat's doneness rather than the clock alone.

Getting the egg texture right

Egg: beat it just before pouring so the yolk and white are combined. Pour it over the chicken and onion, then cover the pan to help the top set.

Timing: cook covered for 30 seconds to 1 minute. Stop when the egg is set to your liking; it will continue to firm slightly as you transfer it to the bowl.

Rice and serving

Rice: have the steamed rice ready in the serving bowl while the topping finishes. Spoon or slide the chicken, egg and sauce over it so the rice catches the savoury liquid.

Green onion: scatter it on just before serving for a fresh, gently sharp finish. Serve the bowl straight away while the egg is tender and the rice is hot.

Timing and preparation

The listed total time is 20 minutes, and the method moves quickly once the sauce is boiling. Slice the onion and green onion and cut the chicken before you start heating the pan.

Keep the rice ready to serve so there is no pause after the egg has set. The final covered cook is brief, so stay nearby and check it within the stated 30 seconds to 1 minute.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they cook evenly.
• Use a pan that fits the chicken in a fairly even layer.
• Have the rice steaming or ready before you start cooking the topping.
• Keep the egg cook brief and check it at 30 seconds.
• Slice the green onion finely so it distributes easily over the bowl.

Variations

• Add mushrooms: simmer thinly sliced mushrooms with the onion until tender.
• Use chicken breast: cut it into bite-sized pieces and watch closely to avoid overcooking.
• Make it richer: leave the egg slightly soft when you remove the pan from the heat.
• Add greens: simmer a handful of spinach with the chicken until wilted.
• Adjust the sweetness: use a little less sugar for a less sweet sauce.

Common mistakes to avoid

• Uneven chicken pieces: cut them to a similar size so they finish cooking together.
• Adding egg too soon: wait until the chicken is cooked through before pouring it in.
• Overcooking the egg: check after 30 seconds and stop when it is just set to your liking.
• Starting without rice: have the steamed rice ready so the topping can be served promptly.
• Skipping the cover: cover the pan during the egg stage to help it set evenly.

How to store

For best texture, serve oyakodon straight away. If needed, refrigerate the chicken and egg topping and rice separately in airtight containers for up to 2 days; reheat thoroughly and assemble just before eating.

Frequently asked questions