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

By J. Kenji López-Alt · 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 keep a strong simmer.
2. Stir in the onion and cook, stirring now and then, until half tender, about 5 minutes.
3. Add the chicken and cook, turning it now and then, until cooked through and the broth has reduced by about half: 5-7 minutes for thighs or 3-4 minutes for breast.
4. Stir in half the scallions and all the mitsuba if using, then adjust the broth with more soy sauce or sugar until sweet and salty in balance.
5. Lower the heat to a bare simmer.
6. Beat the eggs lightly in a medium bowl, then pour them into the pot in a thin, steady stream, spreading them evenly with chopsticks.
7. Cover and cook until done to taste: about 1 minute for runny, or about 3 minutes for medium-firm.
8. Put hot rice into one large bowl or two bowls, top with the egg and chicken mixture, and pour excess broth over the rice.
9. Add an extra egg yolk to the centre of each bowl if desired, then garnish with the remaining scallions and togarashi and serve at once.

Summarized from J. Kenji López-Alt's video. Watch it for the details.

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