Entree: Japan – Kanto / Tokyo – 親子丼 ➤ Oyakodon (A rice bowl topped with simmered chicken and soft-cooked eggs)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
- 2 cups (360 g) uncooked 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 (2.5 cm) pieces
- 1 medium onion, thinly sliced, about 5–6 oz (150–175 g)
- 1 1/2 cups (360 ml) dashi stock (homemade or instant dashi prepared)
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) mirin
- 2 tbsp (30 ml) sake
- 1 tbsp (12 g) granulated sugar
- 4 large eggs, lightly beaten, approx. 200 g
- 2 tbsp (30 ml) vegetable oil or neutral oil
- 2 scallions, thinly sliced, for garnish
- Shichimi togarashi or pickled ginger for serving (optional)
Instructions
1. Prepare rice and keep hot: cook 2 cups (360 g) short-grain rice and keep covered so it's hot when serving.
2. Make the simmer sauce: in a wide, shallow pan or skillet (suitable for covering with a lid), combine 1 1/2 cups (360 ml) dashi, 3 tbsp (45 ml) soy sauce, 3 tbsp (45 ml) mirin, 2 tbsp (30 ml) sake, and 1 tbsp (12 g) sugar. Bring to a gentle simmer over medium heat.
3. Add sliced onion to the simmering sauce and cook until translucent and soft, about 4–5 minutes.
4. Add the chicken pieces to the pan in an even layer. Cover and simmer until the chicken is just cooked through, about 5–7 minutes depending on piece size.
5. Lightly beat the 4 large eggs in a bowl. Reduce heat to low. Pour the beaten eggs evenly over the chicken and onions in the pan. Cover and cook until the eggs are softly set but still slightly runny, 1–2 minutes (adjust to preferred doneness).
6. To assemble, divide hot cooked rice among 4 bowls. Gently slide portions of chicken and egg mixture over the rice, using a spatula to lift from the pan so the broth comes with it.
7. Garnish with sliced scallions and a sprinkle of shichimi togarashi or a side of pickled ginger if desired. Serve immediately.
