Chicken and soft onion simmer in a sweet soy broth, then beaten eggs set around them before everything slides over warm rice.
A shallow pan gives Oyakodon a tender layer of egg wrapped around bite-size chicken. The broth seasons both as they cook, then seeps into the rice when you lift out each portion.
Use boneless thighs for forgiving, juicy pieces. Add the eggs in a loose stream and resist stirring afterward; gentle heat sets them into soft folds instead of small scrambled curds.
Method
Combine chicken broth, soy sauce, mirin, sugar and onion in an 8-inch skillet. Bring to a simmer over medium heat and cook for until onion softens.
Add chicken thighs in one layer. Cover and simmer over medium-low heat for until the pieces reach 165°F.
Pour eggs evenly over the chicken. Cover and cook on low for until the eggs are set with no liquid remaining.
Divide the hot cooked rice between two bowls. Slide the chicken, egg and broth over it and finish with scallion.
Forkue tips
- Use a small skillet so the broth is deep enough to surround the chicken without needing extra liquid.
Storing and reheating
Refrigerate for up to 2 days with rice stored separately. Reheat the topping covered over low heat until steaming; the eggs will become firmer.
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Nutrition per serving, estimated
Photo: Ocdp, CC0, via Wikimedia Commons (cropped and enhanced)
Oyakodon: FAQ
Can I use chicken breast?
Yes. Cut it into evenly sized pieces and stop simmering once it reaches 165°F so the leaner meat stays moist.
Do I need to scramble the eggs?
No. Pour them over the simmering filling and leave them alone so they form a soft layer that holds the chicken together.
How do I store and reheat Oyakodon?
Refrigerate for up to 2 days with rice stored separately. Reheat the topping covered over low heat until steaming; the eggs will become firmer.
How long does Oyakodon take?
About 35 min in total: 15 min prep and 20 min cooking.
What do I need to make Oyakodon?
The key ingredients are chicken thighs, onion, eggs, chicken broth, soy sauce and mirin, plus pantry basics.
Any tips for Oyakodon?
Use a small skillet so the broth is deep enough to surround the chicken without needing extra liquid.
