Oyakodon (Japanese Chicken and Egg Rice Bowls)

Tender sliced chicken thighs and onion simmer in a savory dashi, soy sauce, and mirin broth, then are finished with softly set eggs and served over hot rice.

Prep: 10 min · Cook: 20 min · Yield: 2 · Method: Stovetop

Ingredients

• 12 ounces (340 g) chicken thighs, boneless, skinless
• 1 small (about 5 ounces/140 g) yellow onion
• 1 cup (240 ml) dashi stock
• 3 tablespoons (45 ml) soy sauce
• 2 tablespoons (30 ml) mirin
• 3 large eggs
• 3 cups (about 555 g) cooked short-grain white rice
• 1 for garnish scallion

Cooking instructions

1. Slice the chicken thighs into bite-size pieces, about 1/2 inch thick. Peel the onion, halve it, and slice it into thin wedges. Thinly slice the scallion. Beat the eggs in a bowl until blended but still slightly streaky. (about 10 min)
2. Combine the dashi, soy sauce, and mirin in a 10-inch skillet. Add the onion and bring to a gentle simmer over medium heat. Cook for 3 minutes, until the onion begins to soften. (about 3 min) — Gentle simmer
3. Add the chicken in a single layer. Simmer gently, turning the pieces once, until the chicken is opaque and reaches 165°F (74°C) in the thickest piece, about 7 to 9 minutes. (about 9 min) — 165°F (74°C)
4. Pour the beaten eggs evenly over the chicken and onion. Cover and cook over medium-low heat until no liquid egg remains and the eggs reach 160°F (71°C), about 3 to 5 minutes. (about 3 min) — Medium-low
5. Divide the hot rice between two bowls. Spoon the chicken, onion, eggs, and broth over the rice, garnish with scallion, and serve immediately. (about 2 min)