Delicious One Pot Oyakodon (Printable version)
Classic Japanese comfort with chicken, eggs, and dashi over rice
# List of ingredients:
→ Protein
01 - 12 oz boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables & Herbs
02 - 1 medium yellow onion, thinly sliced
03 - 2 spring onions, sliced for garnish
→ Grains
04 - 3 cups cooked Japanese short-grain rice, served hot
→ Sauce
05 - 1 cup dashi stock or low-sodium chicken stock
06 - 3 tbsp soy sauce
07 - 2 tbsp mirin
08 - 2 tbsp sake
09 - 1 tbsp sugar
→ Eggs
10 - 4 large eggs, lightly beaten
# Directions:
01 - Begin cooking rice if not already prepared. Cut chicken into bite-sized pieces, slice onions, and beat eggs in a mixing bowl.
02 - In a large, deep skillet or donabe, combine dashi stock, soy sauce, mirin, sake, and sugar. Stir over medium heat until sugar dissolves and mixture reaches a gentle simmer.
03 - Add sliced yellow onions to the simmering sauce. Cook for approximately 3 minutes until onions begin to soften and become translucent.
04 - Layer chicken pieces evenly over the softened onions. Cover with a lid and simmer for 6–8 minutes until chicken is fully cooked through, reaching an internal temperature of 165°F.
05 - Pour beaten eggs evenly over the chicken and onion mixture. Cover again and cook for 1–2 minutes until eggs are softly set but still slightly runny, creating a creamy texture.
06 - Spoon hot Japanese rice into individual serving bowls. Gently slide portions of the chicken, egg, and savory sauce over the rice in each bowl.
07 - Top each bowl with fresh sliced spring onions. Serve immediately while eggs remain creamy and rice is piping hot. Accompany with Japanese beer or green tea if desired.
# Expert Advice:
01 -
- Everything cooks in one pan which means minimal cleanup and maximum flavor concentration
- The eggs turn into these silky custard-like layers that cling to every grain of rice
- That sweet and savory sauce creates this incredible depth you normally only find in restaurants
02 -
- The eggs continue cooking after you remove the pan so err on the side of undercooking them
- Using a shallow wide pan helps the sauce reduce properly and cook everything evenly
- Hot rice is non-negotiable here it needs to be steaming to properly absorb the sauce
03 -
- Room temperature eggs create a more uniform texture than cold ones straight from the fridge
- A splash of extra dashi in the bottom of each serving bowl creates even more flavor