Oyakodon
 
Prep time
Cook time
Total time
 
Serves: 1
Ingredients
  • 8 oz boneless and skinless chicken thighs, cut into small pieces (approximately 2 thighs)
  • ½ small yellow onion, sliced thinly
  • 2 eggs
  • ½ tbsp peanut oil
  • ½ tsp dashi powder
  • ¾ cup hot water
  • 1 tbsp brown sugar
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 scallion, sliced diagonally for garnish
  • furikake if desired
  • togarishi if desired
  • 1 serving of white rice
Instructions
  1. Cook the rice to desired doneness.
  2. In a small bowl, combine the dashi powder and hot water, dissolving the dashi powder.
  3. In another small bowl, whisk the eggs together until well beaten.
  4. In a medium skillet with a lid over Medium heat, add the peanut oil and swirl to heat.
  5. Add the chicken and cook until no longer pink and slightly beginning to brown, approximately 5 minutes.
  6. Add the onion and cook until beginning to soften, approximately 5 minutes.
  7. Add the dashi broth, soy sauce, mirin, and brown sugar to the chicken, stirring to combine and dissolve the brown sugar.
  8. Bring to a lively simmer and allow to reduce by half, approximately 10 minutes.
  9. When the broth is reduced, gently pour the eggs over top and reduce the heat, covering with the lid to steam the eggs, approximately 3 to 5 minutes.
  10. Place the rice into a deep bowl and spoon the chicken and egg mixture over top.
  11. Spoon the dashi broth alongside to soak into the rice.
  12. Garnish with scallion, togarishi, and furikake, if desired.
Notes
This recipe is based on this popular AllRecipes version. I have read that a popular tweak is to separate the eggs, whip one yolk to the two egg whites, and cook as described. Then before the eggs are cooked, gently add the remaining yolk to warm slightly before serving.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/06/04/oyakodon/