- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 180 ml
- 3 tbsp
- 1 tbsp
- 300 g
- 1 slice
Process
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Rinse the short-grain rice and cook it according to your rice cooker or package instructions; keep it warm.
In a small bowl, stir together the dashi stock, soy sauce, and sugar until the sugar dissolves.
Place a medium skillet over medium heat. Add the sliced onion and the dashi-soy mixture. Bring to a gentle simmer and cook for 3 minutes until the onion begins to soften.
Add the chicken thigh pieces in a single layer. Simmer for 5 to 6 minutes, turning once, until the chicken is opaque and just cooked through (internal temperature 74°C).
Lightly beat the eggs in a bowl, leaving some streaks of yolk and white.
Pour two-thirds of the beaten eggs evenly over the chicken and onion. Cover and cook for 1 minute, then pour the remaining egg over the top. Cover and cook for 30 to 45 seconds more, until the eggs are softly set but still slightly runny on top.
Divide the warm rice between two deep bowls. Slide the chicken and egg mixture over the rice, spooning some of the pan sauce on top.
Garnish with sliced scallions and nori strips if using. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the eggs. Pull the pan off the heat while the top layer still looks glossy and slightly wet; residual heat will finish setting them.
- Use a skillet just large enough to hold the chicken in one layer. A pan that is too wide spreads the broth thin and the eggs set too fast.
- Do not stir the eggs after pouring. Letting them set in a soft layer is what gives oyakodon its signature custardy texture.
- If your dashi is salty, reduce the soy sauce to 2 tbsp. Taste the broth after mixing and adjust before adding the chicken.
Substitutions
- chicken thighs→boneless chicken breast (cook 1 to 2 minutes less to avoid dryness)
- dashi stock→vegetable stock with a small piece of kombu simmered for 5 minutes
- short-grain rice→any medium-grain white rice
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The rice and topping are best kept separately if possible. Reheat gently in a covered skillet over low heat with a splash of water, or in the microwave at 50 percent power in 30-second bursts until just warm; overheating will toughen the egg. Do not freeze, as the egg becomes rubbery and the rice mushy.
FAQ
The questions we get asked most
Why did my oyakodon eggs turn out rubbery?
The eggs were cooked too long or over too high a heat. Pour them in two stages, cover the pan, and remove it from the heat while the top is still slightly glossy. The residual heat will finish cooking them in about 30 seconds.
Can I use chicken breast instead of thighs?
Yes, but breast meat dries out faster. Cut it into slightly larger pieces and simmer for only 3 to 4 minutes before adding the eggs. Check that the internal temperature reaches 74°C.
What can I use if I do not have dashi stock?
Combine 180 ml water with 1 teaspoon dashi powder, or simmer a 5 cm piece of kombu in the water for 5 minutes and remove it. A light vegetable stock also works but will change the flavor slightly.
How do I know when the chicken is fully cooked?
The pieces should be opaque all the way through and firm to the touch. The safest test is an instant-read thermometer inserted into the thickest piece, which should read 74°C.
Can I make oyakodon ahead of time?
It is best fresh, but you can prepare the dashi-soy mixture and slice the onion and chicken up to a day ahead and refrigerate them separately. Cook the dish just before serving for the best egg texture.
How long does oyakodon keep in the fridge?
Store it in an airtight container for up to 2 days. Reheat gently, as high heat will make the egg rubbery and the rice dry. For best results, keep the rice separate and reheat it with a splash of water.
Can I add vegetables to oyakodon?
Yes. Thinly sliced shiitake mushrooms, carrots, or snow peas can be added with the onion and simmered until tender. Adjust the simmering time so the vegetables are cooked before the eggs go in.
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