Delicious One Pot Oyakodon (Printable)
A comforting Japanese dish featuring tender chicken and eggs in savory-sweet sauce over fluffy rice, ready in 30 minutes.
# What You'll Need:
→ Protein
01 - 12 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 4 large eggs, lightly beaten
→ Vegetables & Herbs
03 - 1 medium yellow onion, thinly sliced
04 - 2 spring onions, sliced (for garnish)
→ Grains
05 - 3 cups cooked Japanese short-grain rice (hot)
→ Sauce
06 - 1 cup dashi stock (or low-sodium chicken stock)
07 - 3 tbsp soy sauce
08 - 2 tbsp mirin
09 - 2 tbsp sake
10 - 1 tbsp sugar
# Steps:
01 - Prepare all ingredients. If you haven't cooked the rice yet, start that first.
02 - In a large, deep skillet or donabe (Japanese clay pot), combine dashi, soy sauce, mirin, sake, and sugar. Stir and bring to a gentle simmer over medium heat.
03 - Add the 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 the beaten eggs evenly over the chicken and onions. Cover again and cook for 1–2 minutes, until the eggs are softly set but still slightly runny.
06 - To serve, spoon hot rice into bowls. Gently slide portions of the chicken, egg, and sauce over the rice.
07 - Garnish each bowl with sliced spring onions. Serve immediately.
# Expert Advice:
01 -
- Everything happens in one pan, meaning less dishes and more time eating
- The runny eggs create a silky sauce that clings to every grain of rice
- Ready in thirty minutes but tastes like it simmered all afternoon
02 -
- The eggs continue cooking after you remove the pan from heat, so undercook slightly
- Traditional Japanese cooks slide the entire mixture onto rice rather than portioning first
- If your sauce reduces too much, add a splash of water or dashi to loosen it
03 -
- Add a pinch of red pepper flakes to the simmering sauce if you like gentle warmth
- Substitute dashi granules dissolved in water if fresh dashi feels intimidating