Entree: Japan – Kansai / Osaka-Kyoto – 親子丼 ➤ Oyakodon (A comforting rice bowl topped with simmered chicken and soft-cooked egg in a savory dashi-soy broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 2 cups (370 g) Japanese short-grain rice, rinsed and cooked according to package instructions (yields about 4 cups cooked)
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, thinly sliced (about 8 oz / 225 g)
- 1 1/2 cups (360 ml) dashi stock (homemade or instant)
- 1/4 cup (60 ml) soy sauce
- 3 tbsp (45 ml) mirin
- 2 tbsp (30 ml) sake
- 1 tbsp (12 g) granulated sugar
- 4 large eggs, lightly beaten
- 2 tbsp (30 ml) vegetable oil
- 2 green onions, thinly sliced, for garnish
- 1 sheet (optional) nori, cut into thin strips, for garnish

Instructions

1. Prepare the cooked rice and keep warm for serving.
2. In a large skillet or shallow pan, combine the dashi, soy sauce, mirin, sake, and sugar; bring to a gentle simmer over medium heat and stir to dissolve the sugar.
3. Add the sliced onion and simmer until the onion is soft and translucent, about 5–7 minutes.
4. Add the bite-size chicken pieces to the simmering broth, cover, and cook until the chicken is just cooked through, about 6–8 minutes.
5. Reduce heat to low. Lightly beat the eggs in a bowl. Pour the eggs evenly over the chicken and onion in two additions so they set in soft ribbons; cover and cook 1–2 minutes until eggs are softly set but still slightly runny.
6. To serve, divide the hot cooked rice among four bowls. Gently slide portions of the chicken-and-egg mixture over the rice, spooning some of the cooking broth onto each bowl.
7. Garnish each bowl with sliced green onions and nori strips if using. Serve immediately.