Oyakodon is a Japanese rice bowl featuring tender chicken thighs and creamy eggs simmered in umami-rich dashi broth, deliverable at home with accessible ingredients and straightforward technique.
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Marinate 200 grams skinless chicken thighs with 2 teaspoons soy sauce, 1 teaspoon sake, and 1/4 teaspoon grated ginger for at least 30 minutes.
When you’re ready to cook the Oyako Donburi, add 1 tablespoon potato starch to the chicken and mix it in well.
Break 3 large eggs into a bowl and beat 3-4 times until the egg whites and yolk are swirled but not mixed.
Heat a frying pan over medium heat and add 2 teaspoons vegetable oil and 75 grams onion. Stir-fry until the onions start turning translucent and soft.
Push the onions to the sides of the pan and add the chicken. Spread it into a single layer and fry on one side until browned (about 2 minutes).
Flip the chicken over and brown the second side (about another 1 1/2 minutes).
Add 1/2 cup stock, 1 tablespoon soy sauce, and 1 teaspoon sugar to the pan and simmer until the chicken is cooked through (another minute) and the sauce has thickened slightly.
With the sauce at a full boil, drizzle the egg into the pan from 1 foot (30cm) above.
Cook the egg while shaking the pan to redistribute, but do not stir.
When the egg is done to your liking, turn off the heat and divide the Oyakodon sauce between two bowls containing half the 1 cup cooked Japanese short-grain rice. Garnish with Mitsuba and serve with Shichimi togarashi.
Store assembled oyakodon in an airtight container in the refrigerator for up to 2 days; reheat gently in a pot with a splash of water over medium-low heat, or portion into bowls and microwave 1–2 minutes until warm.
Thighs stay tender and juicy; breast dries out easily. If using breast, reduce cooking time to 4-5 minutes and avoid overcooking.
Mix 1/2 cup water with 1/4 teaspoon instant dashi powder, or use chicken broth as a substitute (flavor will be milder).
Eggs curdle from high heat. Pour beaten eggs into simmering (not boiling) broth and stir gently until soft curds form, about 1-2 minutes.
Cook the chicken-broth base up to 2 days ahead; refrigerate separately. Add eggs and warm just before serving over fresh rice.
Use tamari or coconut aminos instead of soy sauce, and verify dashi stock is certified gluten-free.
