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Oyakodon
This classic Japanese comfort food is a combination of chicken and egg (oyako means "parent and child") simmered in sweet-savory broth and served over rice.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●whisk
- ●bowl
📝 Preparation Steps
1
Whisk 2 tsp. instant dashi powder into 1½ cups hot water in a large skillet to dissolve. Add 1 large onion, thinly sliced, ¼ cup plus 1 Tbsp. soy sauce, ¼ cup sake, and 1 Tbsp. sugar and set over medium-high heat. Bring to a simmer, swirling pan occasionally, and cook until sugar is dissolved, onion is slightly softened, and liquid is slightly reduced, 6–⏱️ 8 minutes.
. instant dashi powder (preferably Hondashi)2 tsplarge onion, thinly sliced1. sugar1 Tbsp
2
Add 1¼ lb. boneless, skinless chicken thighs, cut into bite-size pieces, and white and pale green parts from 3 scallions, thinly sliced, to pan; cook, stirring occasionally, until chicken is no longer pink on the outside, 2–⏱️ 3 minutes (it won’t be cooked through).
3
Reduce heat to medium; evenly drizzle in half of 5 large eggs, beaten to blend. Cover and simmer until eggs are nearly set, about ⏱️ 2 minutes. Evenly drizzle in remaining beaten eggs, re-cover, and simmer until half of eggs are completely set and other half are still a little loose, about ⏱️ 2 minutes.
large eggs, beaten to blend5
4
Divide steamed rice among bowls; spoon oyakodon, including big ladlefuls of broth, over. Garnish with dark green scallion parts.
Steamed rice (for serving)
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