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Oyakodon (Chicken and Egg Rice Bowl)
Serves 2 · About 20 min
Chicken and onion simmered in a sweet-salty sauce, set with egg and put on rice. You only need one frying pan.
⚠️ The egg in this dish is softA soft yolk or runny surface means the egg isn’t fully cooked. For young children, older people and anyone who is unwell, cook the egg until the yolk is firm, as shown in the steps.
① Cut and beat the eggs→② Simmer the onion in the broth→③ Simmer the chicken→④ Set with egg→⑤ Put on rice
What to buy
Meat & eggs
Vegetables
Seasonings & dry goods
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How to make it
1
Cut and beat the eggs
- Thinly slice the onion into strips about 5 mm wide
- If you have mitsuba or green onions, cut them into 2–3 cm pieces
- Crack 4 eggs into a bowl and roughly mix with cooking chopsticks about 20 times. It's OK if some white is left
- Last, cut the chicken into 2–3 cm pieces (cut raw meat after the vegetables)
- When you finish cutting, wash your hands, the knife and the cutting board with dish soap
How to tell it's doneEverything is cut, and the eggs are mixed yellow (with a few lumps of white still showing).
2
Simmer the onion in the broth
- Put 150 ml water, 1/2 tsp dashi granules, 2 tbsp soy sauce, 2 tbsp mirin and 2 tsp sugar in a frying pan (about 20–24 cm across) over medium heat
- When it boils, add the onion and simmer
How to tell it's doneThe onion is soft and a little see-through.
3
Add the chicken and simmer
- Add the chicken and spread it out
- Simmer, turning it now and then with cooking chopsticks
How to tell it's doneTake out the biggest piece of chicken and cut it open: the inside is white, not pink. If there's still pink, simmer 1–2 min more.
4
Add the egg in 2 parts
- Pour in 2/3 of the beaten egg in a swirl, from the outside of the pan toward the center
- Cover and cook over medium-low heat for about 1 min
- Pour in the rest of the egg and turn off the heat right away. Cover and let sit 30 sec–1 min
How to tell it's doneThe egg around the edges is set, and the middle is still a little soft and jiggly. For small children, older people, or anyone who is sick, or if you're worried about soft egg, cover and cook over low heat for about 1 min until the middle is set too.
Be carefulDon't stir after adding the egg. Stirring breaks the egg into small crumbly bits.
5
Put on rice
- Put rice in bowls
- With a spatula, divide what's in the pan in half, and slide each half onto a bowl of rice
- You don't have to pour on all the sauce. Pour on as much as you like
- Top with mitsuba or green onions if you have them
ReadyThe soft egg is sitting on top of the rice.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The egg got hardYou turned off the heat too late in step 4. Next time, turn off the heat right after adding the second batch of egg.
The rice is soggyYou poured on too much sauce. Next time, scoop up only the toppings with the spatula, then add sauce a little at a time.
The flavor is weakThis time, sprinkle a few drops of soy sauce on top at a time. Next time, use 2 1/2 tbsp soy sauce in the sauce.
The chicken is toughYou boiled it too hard over high heat in step 3. Use medium heat, and go to the egg step as soon as the inside is white.
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