Cooking Lucid
Oyakodon
The beloved "parent and child" rice bowl — tender chicken and softly set eggs simmered in a sweet dashi broth and served over rice. One-pan comfort food at its finest.
Prep 10 min
Cook 15 min
Total 25 min
Serves 4
Ingredients
Step 1 — Simmer the chicken
- 1 lb boneless skinless chicken thighs (cut into bite-size pieces)
- 1 medium onion (thinly sliced)
- 1 cup dashi
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
Step 2 — Finish with egg
- 4 large eggs (lightly beaten)
- 4 cups cooked Japanese short-grain rice
- Sliced green onions
- Mitsuba or cilantro (optional)
Instructions
- 1
Simmer chicken and onion
Combine dashi, soy sauce, mirin, sake, and sugar in a medium skillet. Add onion and chicken, bring to a simmer, and cook 8–10 minutes until chicken is cooked through.
- 2
Add the egg
Drizzle beaten eggs evenly over the chicken in two passes, letting the first layer set slightly before adding the second. Cover and cook 1–2 minutes until eggs are just set but still soft and custardy.
- 3
Serve
Slide the chicken and egg mixture over bowls of hot rice. Garnish with green onions and mitsuba. Serve immediately while the egg is still silky.
Nutrition per serving: 420 cal · 30g protein · 48g carbs · 12g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
