Oyakodon (Chicken and Egg Rice Bowl)

Tender chicken and onion simmered in sweet dashi sauce, topped with softly set egg on rice.

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g short-grain or sushi rice
  • 360ml cold water
  • 400g skinless boneless chicken thighs, cut into 2.5cm pieces
  • 2 onions, thinly sliced
  • For the sauce: 250ml water
  • For the sauce: 1 tsp dashi granules
  • For the sauce: 4 tbsp light soy sauce
  • For the sauce: 4 tbsp mirin
  • For the sauce: 1 tbsp caster sugar
  • 6 large eggs, lightly beaten
  • 3 spring onions, finely sliced

Method

  1. Rinse 300g short-grain or sushi rice in a sieve under cold running water until the water runs almost clear, then drain.

  2. Put the rice and 360ml cold water in a lidded saucepan and soak for 20 minutes. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid, then rest, covered, for 10 minutes.

  3. Mix the sauce ingredients in a large, deep frying pan, about 26cm, and bring to a simmer, stirring until the dashi has dissolved. Add the onions and chicken and simmer for 10 to 12 minutes until the chicken is cooked through.

  4. Pour the eggs evenly over the pan in a spiral, cover and cook over a low heat for 1 to 2 minutes until the egg is softly set but still slightly runny.

  5. Divide the rice between 4 deep bowls, slide the chicken and egg over the top with the sauce, and scatter over the spring onions.