How to Make Oyakodon (Japanese Chicken and Egg Rice Bowl)

By Serious Eats · 30 min

Ingredients

Instructions

1. Combine the dashi, soy sauce, sake and sugar in a small saucepan and bring to a simmer over high heat, then adjust the heat to keep a strong simmer.
2. Stir in the onion and cook, stirring occasionally, until half tender, about 5 minutes.
3. Add the chicken and cook, stirring and turning occasionally, until cooked through and the broth has reduced by about half: 5 to 7 minutes for thighs or 3 to 4 minutes for breast.
4. Stir in half of the scallions and all of the mitsuba, if using. Season the broth to taste with more soy sauce or sugar until sweet and salty in balance.
5. Reduce the heat to a bare simmer. Beat the eggs lightly with chopsticks in a bowl, then pour them into the pot in a thin, steady stream, holding the chopsticks over the edge of the bowl to spread the egg.
6. Cover and cook until the eggs reach the doneness you like: about 1 minute for runny or 3 minutes for medium-firm.
7. Transfer hot rice to one large bowl or two individual bowls. Top with the egg and chicken mixture, pouring any excess broth from the pan over the rice. Add an extra egg yolk to the centre of each bowl if you wish, then garnish with the remaining scallions and togarashi and serve immediately.

Summarized from Serious Eats's video. Watch it for the details.

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