Oyakodon

Ingredients

• 10 oz boneless skinless chicken thighs
• 1.5 cups dashi stock (or low-sodium chicken broth)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons mirin (sweet rice wine)
• ½ teaspoon sugar
• 1 whole medium yellow onion
• 2 whole large eggs
• 2 cups cooked short-grain white rice
• 2 whole scallions (green onions)
• ¼ sheet nori (seaweed sheet), optional
• ¼ teaspoon shichimi togarashi (seven-spice blend), optional

Instructions

1. 1

   Cut 10 oz boneless skinless chicken thighs into 1-inch cubes — thighs stay tender and juicy during cooking better than breast meat.

2. 2

   Peel 1 medium yellow onion and slice it into thin half-moons, about 1/8-inch thick — uniform thickness ensures even cooking.

3. 3

   Crack 2 large eggs into a small bowl and beat them together lightly with a fork until the yolks and whites are combined but not fully homogenized — this creates distinct ribbons of egg in the final dish.

4. 4

   Trim 2 scallions and slice them on the bias into thin rings, separating white and light-green parts from the dark green tops — the darker parts will be used as garnish.

5. 5

   In a 10-inch nonstick skillet or shallow saucepan, combine 1.5 cups dashi stock, 3 tablespoons soy sauce, 2 tablespoons mirin, and 0.5 teaspoon sugar. Bring to a simmer over medium-high heat, stirring until the sugar dissolves, about 1-2 minutes. You should smell the sweet aroma of mirin.

6. 6

   Add the chicken cubes and sliced onion to the simmering broth. Return to a gentle boil, then reduce heat to medium. Simmer uncovered for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through but still tender — it should no longer look pink at the center when you cut into the largest piece, but will finish cooking in the residual heat.

7. 7

   Slowly pour the beaten eggs in a thin stream over the chicken and onion, tilting the skillet slightly so the egg distributes evenly. Do not stir — let the egg set undisturbed for 30-40 seconds as it begins to cook. The egg will set on the bottom and sides first.

8. 8

   Using a wooden spoon or rubber spatula, gently stir the egg just once, breaking it into soft ribbons and folding it into the broth and chicken. Cook for another 15-20 seconds — the egg should still be slightly creamy and custardy on top, not fully scrambled. The residual heat will continue to cook it after serving.

9. 9

   Divide 2 cups of warm cooked short-grain white rice between two bowls, mounding it gently in the center of each.

10. 10

    Carefully ladle the entire contents of the skillet — chicken, eggs, onion, and broth — over each mound of rice, dividing evenly.

11. 11

    Garnish each bowl with the reserved dark green scallion slices. If using nori, tear a small piece with your fingers and scatter over the top. Add a pinch of shichimi togarashi if desired for heat and complexity. Serve immediately while the rice absorbs the warm broth.

Tools you’ll need

• 10-inch nonstick skillet or shallow saucepan
• small bowl
• fork
• chef's knife
• cutting board
• wooden spoon or rubber spatula
• ladle
• two serving bowls

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