Oyakodon Recipe: How to Make an Egg and Chicken Rice Bowl

• 1 cup homemade dashi stock (or instant dashi powder and 1 cup water)
• 2 tablespoons mirin
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 3–4 boneless, skinless chicken thighs (or 2 chicken breasts), sliced into 2-inch pieces
• 3 eggs
• 1 yellow onion, halved lengthwise and thinly sliced
• 4 scallions, thinly sliced
• 4 cups steamed rice, for serving

1. 1

   Combine dashi, mirin, sake, and soy sauce in a glass measuring cup, and whisk well to incorporate. Use chopsticks to whisk the eggs in a small bowl.

2. 2

   In a large sauté or frying pan with a lid, combine the sliced onion and dashi sauce over medium-high heat. Cook until the onions begin to soften, about 4 minutes.

3. 3

   Nestle the chicken among the onions and bring the liquid to a boil. Lower to a rolling simmer, and cook, turning the chicken occasionally to coat evenly in the sauce, about 5 minutes, or until the chicken is fully cooked.

4. 4

   Add the beaten egg to the pan in a slow, steady stream, evenly distributing it around the pan. Reduce the heat and cover. Cook until the eggs are just set; they should look a bit custardy.

5. 5

   Remove the lid, add half the sliced scallions, and slide the pan’s contents over one large bowl of rice, or individual portions.

6. 6

   Garnish with remaining scallions and, for an extra rich texture, an extra egg yolk.

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