Oyakodon (Chicken and Egg Rice Bowl)

Method19 steps · about 30 min

1. 1

   Step 1: Have 500 g (3⅓ cups) cooked Japanese short-grain rice ready for the two bowls, about 250 g per bowl.

   Uses 500 g cooked Japanese short-grain rice (3⅓ cups total)

2. 2

   Step 2: These instructions cook both servings together in a medium frying pan, about 10–11 inches (25–28 cm) wide.

3. 3

   Step 3: Gather the ingredients for two servings. Use a medium frying pan; if doubling the recipe, use two pans rather than crowding one.

   
4. 4

   Step 4: Combine ½ cup dashi (Japanese soup stock), 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a bowl or a liquid measuring cup and mix all together until the sugar is dissolved.

   Uses ½ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi) · 2 Tbsp soy sauce · 2 Tbsp mirin · 2 tsp sugar

   
5. 5

   Step 5: Slice ½ onion lengthwise, about ¼ inch (6 mm) wide.

   Uses ½ onion (about 4 oz / 113 g), peeled

   
6. 6

   Step 6: Chop 4 sprigs mitsuba (Japanese parsley) ½ inch (1.3 cm) wide.

   Uses 4 sprigs mitsuba (Japanese parsley) (or green onion/scallion)

   
7. 7

   Step 7: Trim the extra bits of fat and connective tissue from 10 oz boneless, skinless chicken thighs with the knife.

   Uses 10 oz boneless, skinless chicken thighs

   
8. 8

   Step 8: Cut the chicken thigh along the grain into strips ¾–1 inch (2–2.5 cm) wide. Next, angle your knife back and diagonally (nearly parallel to the cutting board), and then slice the chicken strips against the grain into pieces about ¾–1 inch (2–2.5 cm) square. Nami's Tip: This sogigiri cutting technique creates pieces of equal thickness with more surface area for fast cooking and better absorption of the flavors.

   Uses trimmed chicken thighs

   
9. 9

   Step 9: Transfer the chicken to a bowl or tray and sprinkle with 1 Tbsp sake. Set aside for 5 minutes.

   Rest chicken with sake · 5 minUses cut chicken pieces · 1 Tbsp sake (for marinating the chicken; substitute with Chinese rice wine or dry sherry, or omit)

   
10. 10

    Step 10: Crack 3-4 large eggs (50 g each w/o shell) into a bowl. Using a pair of chopsticks, lift the egg whites to “cut“ them 5–6 times into a few smaller clumps. This will prevent the egg whites from falling into the frying pan all at once. Do not whisk or beat the eggs together. Nami's Tip: Aim for high color contrast between the white and yellow parts of the eggs in your finished dish.

    Uses 3–4 large eggs

    
11. 11

    Step 11: While “cutting“ the egg whites, you may have accidentally broken some of the egg yolks. That‘s okay. If the yolks haven‘t broken yet, you can poke them to gently break them, but do not blend the egg whites and yolks. The eggs should resemble a marble pattern.

    Uses roughly separated eggs

    
12. 12

    Step 12: With the heat off, arrange the sliced onion in one layer in the medium frying pan and add the prepared seasoning mixture. It should just cover the onion; use a smaller pan if it does not.

    Uses sliced onion · prepared seasoning mixture

    
13. 13

    Step 13: Turn on the heat to medium and bring it to a simmer. Once simmering, add the chicken on top of the onions.

    Uses onion in simmering seasoning · chicken rested with optional sake

    
14. 14

    Step 14: Distribute the onion and chicken evenly. Once simmering again, lower the heat to medium-low and cook uncovered for about 5 minutes, flipping the chicken halfway through. Continue until the onion is tender and the chicken reaches 165°F (74°C) in the thickest pieces.

    Simmer chicken; check doneness · 5 minUses chicken and onion in seasoning

    
15. 15

    Step 15: We will add the eggs in two stages: Two-thirds of the eggs first, then the remaining one-third later. Now, increase the heat to medium. With the cooking liquid simmering (small bubbles around the edges), drizzle two-thirds of the eggs in a circular pattern over the chicken and onions, avoiding the edges of the pan where the eggs can easily overcook. Nami's Tip: Only drizzle the eggs if the cooking liquid is simmering, as with Egg Drop Soup. Also, try to add more egg whites at this stage, as the whites take longer to cook than the yolks. Ideally, we want to keep the yolks soft and runny for the final presentation.

    Uses cooked chicken and tender onion · first two-thirds of marbled eggs

    
16. 16

    Step 16: If the heat is too strong, lower the heat. If the egg is moving toward the edges of the pan, gently gather it toward the center where the heat is not as strong. Optionally, you can cover the pan if the egg whites are taking a long time to set.

    Uses partially setting chicken-and-egg mixture

    
17. 17

    Step 17: When the first egg portion has begun to set, drizzle the remaining one-third of the prepared eggs over the center and edges. Add the chopped mitsuba or green onion. Cook over medium-low heat until the egg is set to your liking, keeping it soft for the classic texture.

    Uses partially set chicken-and-egg mixture · remaining one-third of marbled eggs · chopped mitsuba

    
18. 18

    Step 18: Divide the 500 g warm cooked rice between two bowls. Spoon the cooked chicken-and-egg mixture over it and drizzle on as much of the prepared pan sauce as desired.

    Uses 500 g cooked Japanese short-grain rice (3⅓ cups total) · cooked chicken, egg and pan sauce

    
19. 19

    Step 19: Serve the Oyakodon with optional shichimi togarashi (Japanese seven spice) for a spicy kick and Japanese sansho pepper for a peppery fragrance on the side.

    Uses finished oyakodon bowls · shichimi togarashi (Japanese seven spice) (optional) · Japanese sansho pepper (optional)