Chicken and Egg on Rice (Oyakodon)

Classic comfort food! Tender chicken simmered in fragrant dashi with half-scrambled eggs on rice.

Chicken and Egg on Rice (Oyakodon)
Photographed by Shin Ebisu


Recipe by
Takuji Takahashi

Difficult

Chicken

Eggs

Rice & Noodles

710kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 4 eggs
    Note

    Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • 160 g chicken thigh
  • [A]

    • 1 tsp soy sauce
    • 2 tsp sake
  • [B]

    • 150 ml dashi
    • 2 tbsp soy sauce
    • 2 tbsp mirin
  • 60 g Japanese green onion
  • 400 g cooked rice (hot)
  • Sansho pepper, as needed

Directions

1

Trim off excess fat and skin from the chicken and cut into easy-to-eat pieces. Combine [A] in a bowl and marinate the chicken for 2-3 minutes.

2

Pour [B] into a frying pan and place over high heat. When it comes to a gentle boil, drain the chicken and add to the pan. Simmer for a couple of minutes while turning over.

Advice

Be careful not to overcook and toughen the meat.

3

Crack the eggs in a bowl and beat lightly. The egg yolks and whites do not need to be thoroughly combined. Cut the green onions diagonally into 5-6 cm lengths.

4

Add the green onions to the pan and return to a gentle boil. Drizzle 2/3 of the eggs in a circular motion, and cook until slightly runny.

Advice

The egg needs to be added when the dashi comes to a gentle boil. If added before the dashi starts to boil, it will sink. If added to a rolling boil, it will harden.

5

Add the remaining egg in a circular motion and cover. When it starts to steam, turn off the heat and cook in residual heat for a minute.

Advice

Cooking in residual heat steams the egg, resulting in a light and fluffy texture.

6

Arrange the rice in individual bowls, top with the chicken and egg and sprinkle with sansho pepper.

Tips

[Key point!]
Don't overbeat the eggs. Combine with dashi and add to the pan in two parts.