Name: Oyakodon (Chicken and Egg Rice Bowl)
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 2 boneless skinless chicken thighs (about 1 lb total), cut into bite-sized pieces; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tbsp sugar; 1/2 tsp grated fresh ginger; 2 tbsp potato starch or cornstarch; 1 tbsp neutral oil (like canola or grapeseed); 1 small sweet onion, thinly sliced; 1 cup dashi stock (or low-sodium chicken broth); 2 large eggs; 1 1/2 cups cooked Japanese short-grain rice; 2 scallions, thinly sliced; Toasted sesame seeds, for garnish; Pickled ginger, for serving (optional)

Oyakodon (Chicken and Egg Rice Bowl)

miradu

Oyakodon is a beloved Japanese comfort food that goes far beyond sushi, blending savory chicken and soft, custardy eggs over steaming rice. With roots in classic Japanese home cooking, this dish is a showcase for sweet and savory balance, tender textures, and satisfying warmth—perfect for a weeknight dinner. Using pantry staples from any Japanese market, Oyakodon is a joy to make and even better to eat, especially with fresh, local California eggs and produce. The silky egg envelops juicy chicken, and all of it is infused with a gently sweet dashi broth. Serve with pickled ginger for a bright finish.

Ingredients

Instructions

In a bowl, combine the chicken pieces with 1 tbsp soy sauce, 1/2 tbsp mirin, 1/2 tbsp sake, 1/2 tbsp sugar, and grated ginger. Marinate for 10 minutes.
Lightly coat the chicken with potato starch or cornstarch.
Heat oil in a medium skillet over medium heat. Add the chicken and cook until lightly browned but not fully cooked through, about 3 minutes. Remove and set aside.
In the same pan, add sliced onion and sauté until translucent, 2-3 minutes.
Pour in dashi stock, remaining soy sauce, mirin, sake, and sugar. Bring to a simmer.
Return the chicken to the pan and simmer until cooked through, about 3-4 minutes.
Lightly beat eggs. Pour eggs gently over the chicken and onion, cover, and cook on low heat for 1-2 minutes until eggs are just set but still creamy.
Spoon hot rice into bowls. Slide chicken, egg, and broth mixture over rice.
Garnish with scallions, sesame seeds, and pickled ginger if desired. Serve immediately.