Delicious One Pot Oyakodon (Printable)

Tender chicken and eggs simmered in savory-sweet dashi sauce over fluffy rice, ready in 30 minutes.

# What you need:

01 - 12 oz boneless, skinless chicken thighs, cut into bite-sized pieces

02 - 1 medium yellow onion, thinly sliced

03 - 2 spring onions, sliced for garnish

04 - 3 cups cooked Japanese short-grain rice, served hot

05 - 1 cup dashi stock or low-sodium chicken stock

06 - 3 tbsp soy sauce

07 - 2 tbsp mirin

08 - 2 tbsp sake

09 - 1 tbsp sugar

10 - 4 large eggs, lightly beaten

01 - Prepare all ingredients. Begin cooking rice first if not already prepared.

02 - In a large, deep skillet or donabe, combine dashi, soy sauce, mirin, sake, and sugar. Stir and bring to a gentle simmer over medium heat.

03 - Add sliced onions and cook until softened, about 3 minutes.

04 - Layer chicken pieces over the onions. Cover and simmer for 6-8 minutes until chicken is cooked through.

05 - Pour beaten eggs evenly over chicken and onions. Cover again and cook for 1-2 minutes until eggs are softly set but still slightly runny.

06 - Spoon hot rice into serving bowls. Gently slide portions of chicken, egg, and sauce over the rice.

07 - Garnish each bowl with sliced spring onions. Serve immediately.

01 -

The sauce achieves that restaurant quality balance of sweet and savory without any complicated techniques
Everything cooks in one pan, meaning less cleanup and more time enjoying your meal

02 -

Overcooking the eggs will ruin the texture, so keep a close eye once they're added
The sauce reduces slightly as it cooks, so taste before serving and adjust if needed

03 -

A traditional donabe creates the most authentic experience, but any deep skillet works beautifully
The residual heat will continue cooking the eggs slightly after you remove the pan from heat