OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)

• servings: SERVES 2
• active time: 30 min
• total time: 1 hr

Ingredients

2 (4-ounce) boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons soy sauce, divided

2 tablespoons sake, divided

1/4 cup boiling water

1/4 teaspoon instant dashi powder, such as Hondashi

2 teaspoons sugar

4 large eggs

½ onion, sliced through root end into 3/4-inch-thick pieces

2 cups cooked short-grain white rice

1 scallion, sliced thin on bias

Shichimi togarashi

Directions

Combine chicken, 1 tablespoon soy sauce, and I tablespoon sake in bowl; cover; and refrigerate for 30 minutes.

Meanvwhile, combine boiling water and instant dashi in small bowl. Whisk in sugar, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon sake.

Crack eggs into medium bowl. Without breaking yolks, use chopsticks or fork to gently mix ½ teaspoon dashi mixture into egg whites. Puncture yolks and stir gently so yolks form large yellow ribbons that run through whites. Set aside.

Bring onion and remaining dashi mixture to rapid simmer in 8-inch skillet over high heat. Cover and cook until onion just begins to soften, about 2 minutes. Add chicken and cook, uncovered, stirring occasionally, until chicken is cooked through, about 6 minutes.

Add half of egg mixture, swirling skillet egg flows across it while gently spreading chicken and onion with chopsticks or fork to create even layer of egg. Cook, undisturbed, until eggs are just starting to set, about 2 minutes. Add remaining egg mixture; cover; and cook until second layer of egg is just starting to set, about 2 minutes.

Portion rice into individual bowls. Top each with half of oyakodon, pouring any remaining liquid in skillet over top. Garnish with scallion and shichimi togarashi and serve.

Notes

Look for instant dashi in supermarkets, in Asian markets, or online. A portion of the eggs will be slightly runny. For more fully cooked eggs, extend the covered cooking time in step 5 by 2 to 3 minutes. This dish is typically served over short-grain white rice, but any rice will work.

Source: Cook's Illustrated, September/ October 2026