Oyakodon is a Japanese rice bowl topped with pan-seared chicken thighs and silky egg custard simmered in dashi broth. This recipe prioritizes crispy browned skin by searing the chicken before adding it to the sauce.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Salt the chicken skin and place it salt side down in a large, cool frying pan. Please a heavy pan (cast iron skillet or pan filled with water) on top to help chicken cook evenly. Gradually increase heat to medium and cook until crispy and brown. When crispy and brown, even if the chicken isn't cooked through, remove it to a cutting board and cut into bite-sized pieces. Remove most of the grease, but it's OK if some oil remains.
Bring mirin and sake to a boil in the same large frying pan.
Add dashi, soy sauce and sugar and bring back up to a boil.
Spread the onion in the pan and place the chicken on top. Cover and bring to a boil and cook for about 10 minutes (if you skipped the first step, skim any fat as you go).
Slowly pour the beaten egg over the mixture and cook covered until the eggs are done. Gently shake the pan if the egg starts to stick to the side of the pan.
Pour the mixture over each rice bowl and top with mitsuba.
Store cooked components separately in the refrigerator for up to 3 days; reheat chicken and broth gently, then add fresh beaten eggs just before serving.
The recipe calls for skin-on thighs specifically for browning and texture. Skinless will lack the crispy element and rendered fat that seasons the dish.
Pour beaten eggs over the simmering chicken and onions, then cover. Cook 1-2 minutes until the top is barely set but still slightly wet — it will continue cooking off heat.
Dashi is essential for authentic flavor. Make instant dashi from kombu and bonito flakes, or use dashi powder mixed with water as a substitute.
Cook the chicken and sauce separately, then reheat gently and add raw beaten eggs just before serving to keep them silky. Best eaten fresh.
Only if your soy sauce is tamari or certified gluten-free. Standard soy sauce contains wheat. Check your mirin and sake labels as well.
