Oyakodon (Japanese Chicken and Egg over Rice)
Savor the delightful flavors of this quick and easy oyakodon, where tender chicken and fluffy eggs unite over a bed of steaming rice in just 20 minutes! With a splash of soy sauce and a hint of mirin, this traditional Japanese dish is not only high in protein but also packed with umami goodness. Dive into this cozy bowl and experience a taste sensation that’s sure to impress!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 onion
🥩Meat & Seafood(1)
- chicken thighs (454 g)
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(2)
- rice (960 ml)
- sugar
🍯Sauces & Condiments(2)
- mirin
- soy saucetsuyu sauce (mix of soy sauce + dashi)
📦Other(2)
- cooking sake
- dashi
👨🍳 Instructions
- 1
Start by cutting chicken thighs into small cubes and slicing an onion.
- 2
Prepare the sauce which is a mix of soy sauce, dashi, mirin, sake, and a bit of sugar.
- 3
Cook the onions in a pan then pour in the sauce.
- 4
Once it starts to simmer, add the chicken and let it cook for around 8-10 minutes, flipping them after about 5 minutes.
- 5
While you wait, lightly whisk 2 eggs and pour them over the chicken.
- 6
Serve everything over a bowl of rice and enjoy!
💡 Pro Tips
- ✓Beat eggs only 8-10 strokes to maintain distinct white and yolk streaks, which creates the signature marbled texture when poured over hot chicken at 185-190°F.technique8-10 strokes, 185-190°F
- ✓Cut chicken thighs into 1-inch cubes against the grain to break muscle fibers and ensure 6-8 minute cooking time without overcooking.technique1-inch cubes
- ✓Pour beaten eggs in a thin stream from 6 inches above the pan so they hit the hot surface at different times, creating layers that set at varying rates for authentic texture.technique6 inches height
- ✓Remove pan from heat when eggs are 70% set because residual heat will finish cooking them to perfect doneness without becoming rubbery.timing70% set
- ✓Use a 3:1:1 ratio of soy sauce to mirin to sake in your tare base, as this creates the proper balance of umami, sweetness, and alcohol bite that defines oyakodon.ingredient3:1:1 ratio
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Oyakodon (Japanese Chicken and Egg over Rice)
Savor the delightful flavors of this quick and easy oyakodon, where tender chicken and fluffy eggs unite over a bed of steaming rice in just 20 minutes! With a splash of soy sauce and a hint of mirin, this traditional Japanese dish is not only high in protein but also packed with umami goodness. Dive into this cozy bowl and experience a taste sensation that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 onion
🥩Meat & Seafood(1)
- chicken thighs (454 g)
🥛Dairy & Eggs(1)
- 2 eggs
🫙Pantry Staples(2)
- rice (960 ml)
- sugar
🍯Sauces & Condiments(2)
- mirin
- soy saucetsuyu sauce (mix of soy sauce + dashi)
📦Other(2)
- cooking sake
- dashi
👨🍳 Instructions
- 1
Start by cutting chicken thighs into small cubes and slicing an onion.
- 2
Prepare the sauce which is a mix of soy sauce, dashi, mirin, sake, and a bit of sugar.
- 3
Cook the onions in a pan then pour in the sauce.
- 4
Once it starts to simmer, add the chicken and let it cook for around 8-10 minutes, flipping them after about 5 minutes.
- 5
While you wait, lightly whisk 2 eggs and pour them over the chicken.
- 6
Serve everything over a bowl of rice and enjoy!
💡 Pro Tips
- ✓Beat eggs only 8-10 strokes to maintain distinct white and yolk streaks, which creates the signature marbled texture when poured over hot chicken at 185-190°F.technique8-10 strokes, 185-190°F
- ✓Cut chicken thighs into 1-inch cubes against the grain to break muscle fibers and ensure 6-8 minute cooking time without overcooking.technique1-inch cubes
- ✓Pour beaten eggs in a thin stream from 6 inches above the pan so they hit the hot surface at different times, creating layers that set at varying rates for authentic texture.technique6 inches height
- ✓Remove pan from heat when eggs are 70% set because residual heat will finish cooking them to perfect doneness without becoming rubbery.timing70% set
- ✓Use a 3:1:1 ratio of soy sauce to mirin to sake in your tare base, as this creates the proper balance of umami, sweetness, and alcohol bite that defines oyakodon.ingredient3:1:1 ratio