Equipment
Ingredients
Simmering Broth (Warishita)
- 120 ml dashi
- 30 ml soy sauce
- 30 ml mirin
- 15 ml sake
- 10 g granulated sugar
Chicken and Eggs
- 1 yellow onion, thinly sliced
- 200 g boneless skinless chicken thigh, cut into 2cm bite-sized pieces
- 3 large eggs, lightly beaten
Serving
- 400 g cooked short-grain white rice, steaming hot
- 10 g scallion, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 577 kcal
- Protein
- 37 g
- Carbohydrates
- 70 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 8 g
- Sodium
- 1122 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 374 mg
- Potassium
- 642 mg
- Calcium
- 74 mg
- Iron
- 3.0 mg
- Magnesium
- 71 mg
- Phosphorus
- 476 mg
- Zinc
- 3.6 mg
- Vitamin A
- 131 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 1.5 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.22 mg
- Riboflavin
- 0.68 mg
- Niacin
- 7.5 mg
- Folate
- 59 mcg
- Water
- 406 g
- Alcohol
- 4 g
Sources: USDA FoodData Central
Method
In a mixing bowl or measuring cup, combine the dashi, soy sauce, mirin, sake, and sugar. Stir until the sugar is fully dissolved.
Pour the broth mixture into a small frying pan and bring to a gentle simmer over medium heat. Add the sliced yellow onion, distributing it evenly, and simmer for 2 minutes until slightly softened.
Add the bite-sized chicken pieces to the pan in a single layer. Simmer for 3 to 4 minutes, turning once, until the chicken is cooked through and reaches a safe internal temperature of 74°C/165°F.
Using chopsticks, lightly beat the eggs in a small bowl, leaving distinct streaks of yolk and white. Drizzle approximately two-thirds of the egg mixture evenly over the simmering chicken and onions.
Cover the pan with a lid and cook for 1 minute. Remove the lid, drizzle the remaining egg mixture over the top, and cover again. Turn off the heat entirely and let it steam using residual heat for 30 to 60 seconds until the eggs reach your preferred doneness.
Divide the hot cooked rice between two deep serving bowls. Carefully tilt the frying pan and slide the chicken, egg, and warm broth in one piece directly over the rice. Garnish with sliced scallions and serve immediately.
Chef's Notes
- Do not over-mix the eggs. A hallmark of an authentic oyakodon is the marbled appearance of distinct yellow and white curds.
- Using a smaller frying pan (about 15-20cm) is crucial. A large pan will cause the broth to spread too thinly, preventing the chicken from poaching properly and the eggs from forming a cohesive blanket.
- For the best flavor, use boneless skinless chicken thighs rather than breasts. Thigh meat remains tender and juicy when simmered, whereas breast meat can easily dry out.
- If you want to pasteurize raw eggs for safety at home without cooking them fully, you can use a sous vide bath at 57C (135F) for 75 minutes before cracking them for the recipe.
Storage
Refrigerator: 1 day — Best eaten immediately. If storing leftovers, ensure eggs are fully cooked.
Reheating: Microwave on medium power until warm, adding a splash of water to prevent the rice from drying out.
Troubleshooting
Eggs are rubbery and tough
Cause: The pan was too hot or the eggs were cooked for too long
Fix: Cannot be fixed once overcooked, but the broth will help keep the dish moist
Prevention: Remove the pan from the heat earlier; the residual heat will continue to cook the eggs even after the stove is off
Dish is too salty or flavor is overpowering
Cause: Too much broth boiled off before adding the eggs
Fix: Stir a small splash of hot water or extra dashi into the pan before adding the eggs
Prevention: Maintain a gentle simmer rather than a rapid boil during the chicken cooking phase
Cultural Context
The name Oyakodon poetically translates to parent and child bowl, a direct reference to its primary ingredients: chicken (the parent) and egg (the child). First served in a Tokyo restaurant in 1891, this donburi was created as a fast, nourishing, and economical single-bowl meal. It has since evolved into one of the most quintessential comfort foods in Japanese home cooking.
