Oyakodon (Japanese Chicken and Egg Rice Bowl)
Oyakodon is a Japanese rice bowl where chicken and onion are simmered in a tsuyu broth, then loosely beaten egg is poured over and gently set before it all goes on top of hot rice. It uses simple ingredients and comes together fast in a single pan, making it perfect for a quick meal.
Ingredients
Main
- Chicken breast (or thigh)1 piece
- Egg2
- Onion1/2
- Green onionA little
Sauce & Broth
- Tsuyu (mentsuyu)2–2.5 tbsp
- Water6 tbsp
- Sugar1 pinch
- SaltA little
- PepperA little
Directions
- 1
Thinly slice 1/2 onion and cut the green onion on the diagonal; set aside.
- 2
Score the chicken, cut it into bite-sized pieces, and season generously with salt and pepper.
- 3
Mix 2 tbsp tsuyu with 6 tbsp water and add a big pinch of sugar to make the broth (a 1:3 dilution for donburi).
- 4
Pour the broth into a pan, and once it comes to a lively boil, add the chicken and cook over medium heat until half done.
- 5
When the chicken has turned white and is half cooked, add the onion, spread it out evenly, cover, and simmer for about 2 minutes.
- 6
Once the onion is soft, add the green onion and pour in half of the lightly beaten egg. When it is half set, pour in the rest, turn off the heat immediately, cover, and let the residual heat cook it to a soft, custardy set.
- 7
Scoop rice into a bowl, lift the topping with a spatula and lay it over the rice, then pour any remaining broth from the pan on top to finish.
Tips
Beat the egg only about 10 times with chopsticks so the white and yolk stay barely mixed — this gives oyakodon its signature soft, custardy texture. Add the egg in two additions, and for the last one turn off the heat and cover so the residual heat sets it just right.