Chicken Oyakodon (Japanese Chicken & Egg Bowl)

Comfort in a bowl—tender chicken, silky eggs, and sweet-savory broth over steaming rice!

⏳ Prep Time: 10 mins | 🍳 Cook Time: 10 mins | 🍽️ Servings: 1

📝 Ingredients

For the Bowl:

• 1 boneless, skinless chicken thigh, cut into bite-sized pieces
• ½ tbsp sake (or sub with ½ tbsp water + ¼ tsp vinegar)
• ¼ tsp salt
• ⅛ tsp white pepper
• ½ cup dashi stock (or ½ tsp dashi powder + ½ cup water)
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 2-3 large eggs, lightly beaten (keep yolks/whites marbled)
• ½ yellow onion, thinly sliced

To Serve:

• 1 cup cooked Japanese short-grain rice
• Green onion, sliced
• Sesame seeds
• Togarashi (Japanese chili flakes)

👩🍳 Step-by-Step Instructions

1️⃣ Marinate the Chicken

1. Mix chicken with sake, salt, and white pepper. Let sit 10 mins.

2️⃣ Prepare the Broth

1. Combine dashi, soy sauce, mirin, and sugar in a bowl. Stir until sugar dissolves.

3️⃣ Cook the Onion & Chicken

1. In a pan over medium heat, add onions and broth mixture. Simmer 1-2 mins until onions soften.
2. Add chicken, cook 5 mins, flipping halfway until no longer pink.

4️⃣ Add the Eggs

1. Pour eggs over chicken and onions. Gently scramble with a spatula until just set but still slightly runny (~1-2 mins).

5️⃣ Serve

• Slide over a bowl of steamed rice. Garnish with green onion, sesame seeds, and togarashi.

💡 Pro Tips

✔ Authentic marbled eggs: Use scissors to snip the yolks lightly instead of mixing.
✔ No dashi? Use chicken broth + a pinch of MSG for umami.
✔ Extra richness: Add 1 tsp butter to the broth.

Pair with: Miso soup and pickled ginger for a full meal! 🍜