Oyakodon (Japanese chicken and egg rice bowl)

Submitted by the family of Emily vonBorstel (Class of 2017)

A popular Japanese dish, both in restaurants and homes, oyakodon is a quick and healthy comfort food. By cooking the egg for a very short time, you can achieve the much sought-after egg texture called “toro-toro” (liquidy, runny).

Ingredients (serves 2):

– 150 ml dashi stock
– 2 tablespoon mirin
– 1 1/2 tablespoons soy sauce
– 1 teaspoon sugar
– a pinch of salt
– 1/2 large onion, thinly sliced
– 120 g skinless chicken breasts (or chicken thighs), cut into thin, bite-sized pieces
– 4 eggs
– Cooked rice
– Sprigs of mitsuba, a Japanese herb, cut into 3cm pieces

Other suggested toppings: pickled ginger threads (“beni-shoga”), chopped green onions, nori flakes


1. Combine stock, mirin, soy sauce, sugar, salt, onion in a saucepan. Bring to a boil.
2. Add chicken to the sauce, and cook over medium heat for about 4 minutes or until the chicken pieces are cooked. Remove from heat.
3. From this step, you will cook one serving at a time.Beat 2 eggs with fork/chopsticks in a bowl, until the whites and yolks are roughly incorporated.
4. Transfer half of the chicken mixture and sauce into a small nonstick skillet. Bring to a boil, then bring the heat down to medium.
5. Gently pour half of the beaten egg evenly over the chicken. When the edges are cooked, add the rest of the beaten egg, cover immediately, and cook for 30 seconds, just until parts of the egg on the surface remain slightly runny. Remove from heat.
6. Serve rice in a bowl. Gently slide the chicken-egg mixture off the edge of the skillet to cover the rice. Garnish with mitsuba and other desired toppings.
7. Repeat 3) to 6) for the next bowl.

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