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Prepare the ingredients: Thinly slice the yellow onion and cut the chicken thighs into 1-inch bite-sized pieces. Lightly whisk the eggs in a medium bowl.

In a large skillet or a shallow pan with a lid, combine the dashi stock, soy sauce, mirin, and granulated sugar. Stir until the sugar is dissolved.

Place the pan over medium heat and bring the liquid to a gentle simmer. Add the sliced onions and chicken pieces to the simmering sauce. Ensure the chicken is submerged in the liquid.

Cook the chicken and onions for 5-7 minutes, or until the chicken is cooked through and the onions have softened. Skim off any foam that rises to the surface.

Pour half of the lightly whisked eggs evenly over the chicken and onions in the pan. Reduce the heat to low.

Cover the pan with a lid and let it simmer for 1-2 minutes, or until the egg has set slightly but is still a bit runny on top.

Pour the remaining half of the whisked eggs over the mixture. Immediately turn off the heat.

Keep the pan covered and let the residual heat finish cooking the egg for another 1-2 minutes. The egg should be gently set but still moist and tender.

To serve, divide the hot cooked rice among four bowls. Carefully slide a portion of the Oyakodon mixture (chicken, onions, and egg) over the rice in each bowl.

Garnish with your desired toppings, such as toasted sesame seeds, furikake, shredded nori, or thinly sliced green onions. Serve immediately.


Prepare the ingredients: Thinly slice the yellow onion and cut the chicken thighs into 1-inch bite-sized pieces. Lightly whisk the eggs in a medium bowl.

In a large skillet or a shallow pan with a lid, combine the dashi stock, soy sauce, mirin, and granulated sugar. Stir until the sugar is dissolved.

Place the pan over medium heat and bring the liquid to a gentle simmer. Add the sliced onions and chicken pieces to the simmering sauce. Ensure the chicken is submerged in the liquid.

Cook the chicken and onions for 5-7 minutes, or until the chicken is cooked through and the onions have softened. Skim off any foam that rises to the surface.

Pour half of the lightly whisked eggs evenly over the chicken and onions in the pan. Reduce the heat to low.

Cover the pan with a lid and let it simmer for 1-2 minutes, or until the egg has set slightly but is still a bit runny on top.

Pour the remaining half of the whisked eggs over the mixture. Immediately turn off the heat.

Keep the pan covered and let the residual heat finish cooking the egg for another 1-2 minutes. The egg should be gently set but still moist and tender.

To serve, divide the hot cooked rice among four bowls. Carefully slide a portion of the Oyakodon mixture (chicken, onions, and egg) over the rice in each bowl.

Garnish with your desired toppings, such as toasted sesame seeds, furikake, shredded nori, or thinly sliced green onions. Serve immediately.
