Oyakodon: Tender Chicken and Egg Rice Bowl – A Japanese Comfort Food Classic
How to Make Delicious Japanese Chicken and Egg Rice Bowl (Oyakodon) at Home
Experience the delightful harmony of savory, chewy chicken and a melt-in-your-mouth soft egg, all served over fluffy rice in this Oyakodon recipe. It’s a comforting and satisfying meal that’s perfect for any occasion. We’ll guide you through creating the rich, flavorful sauce that makes this dish so special!
Main Ingredients
- 300g boneless, skinless chicken thighs (for tender texture)
- 1/2 medium onion (adds sweetness and depth)
- 3 fresh eggs (lightly beaten)
- 1 bunch scallions (green onions) (for garnish and fresh aroma)
- 1/3 cup milk (secret ingredient for tenderizing chicken)
- 1 Tbsp sake or mirin (to remove any gamey odor from the chicken)
- 1 serving cooked rice
Oyakodon Special Sauce
- 150ml dashi stock (for a rich umami base)
- 2 Tbsp mentsuyu (Japanese dipping sauce) (enhances flavor)
- 2 Tbsp soy sauce (for seasoning and depth)
- 2 Tbsp mirin (adds sweetness and gloss)
- A pinch of brown sugar (adjust to taste)
- 150ml dashi stock (for a rich umami base)
- 2 Tbsp mentsuyu (Japanese dipping sauce) (enhances flavor)
- 2 Tbsp soy sauce (for seasoning and depth)
- 2 Tbsp mirin (adds sweetness and gloss)
- A pinch of brown sugar (adjust to taste)
Cooking Instructions
Step 1
First, let’s tenderize the chicken: Place 300g of chicken thighs in a bowl and pour 1/3 cup of milk over them. Let it soak for about 10 minutes. The milk not only removes any strong odor but also makes the chicken incredibly tender. After soaking, rinse the chicken lightly under cold water and pat it dry thoroughly with paper towels.
Step 2
Peel the 1/2 medium onion and slice it thinly into strips. Finely chop the scallions for garnishing the dish.
Step 3
Crack 3 fresh eggs into a bowl. Gently beat them, making sure to break the chalazae (the white stringy bits). Avoid over-beating; a slightly whisked egg will result in a softer texture when cooked.
Step 4
Now, let’s prepare the dashi stock for that authentic umami flavor. In a pot, combine 200ml of water with 2-3 pieces of dried kombu (kelp). Bring to a boil, then reduce the heat and simmer for about 2 minutes. Remove the kombu to create a clean dashi stock. You’ll need 150ml of this stock. Alternatively, you can use store-bought dashi stock.
Step 5
Time to stir-fry! Heat a frying pan over medium heat and add a little cooking oil. Add the prepared chicken thighs and cook until they are lightly browned on all sides. This step is crucial for developing the chicken’s savory flavor.
Step 6
Once the chicken is partially cooked, add the thinly sliced onion to the pan and stir-fry together until the onion becomes translucent. Pour in 1 Tbsp of sake (or mirin) to help deglaze the pan and eliminate any chicken odors. Then, add the 150ml of dashi stock.
Step 7
Bring the mixture to a simmer. Now, add all the Oyakodon special sauce ingredients: 2 Tbsp mentsuyu, 2 Tbsp soy sauce, 2 Tbsp mirin, and a pinch of brown sugar. Stir gently to combine and balance the sweet and savory flavors. Adjust the sugar to your preference.
Step 8
Once the sauce has reduced slightly and the flavors have melded, reduce the heat to low. Carefully drizzle the lightly beaten egg mixture around the edges of the pan, allowing it to flow into the center and cover the chicken and onions.
Step 9
Cook until the egg is just set but still slightly soft and custardy (medium-rare). Overcooking will make the egg tough, so aim for a tender texture where the yolk is still a bit runny. Gently swirling the pan can help the egg cook evenly.
Step 10
Serve a generous portion of hot cooked rice in a bowl. Carefully ladle the Oyakodon mixture over the rice. Garnish with the chopped scallions for a fresh aroma and vibrant color. Enjoy your delicious homemade Oyakodon!
