Oyakodon (Japanese Chicken and Egg Rice Bowl)

Ingredients

• 300 g boneless, skinless chicken thighs (Cut into bite-size pieces)
• 1 yellow onion (Thinly sliced)
• 120 ml tsuyu (Japanese noodle soup base; dilute according to the product's instructions if using concentrated tsuyu)
• 4 eggs (Lightly beaten; dividing the eggs into two additions gives a softly set top layer)
• 400 g cooked Japanese short-grain rice (Hot, for serving)
• 2 scallions (Thinly sliced, optional garnish)

Steps

1. 1

   Prepare the ingredients before cooking: cut the chicken thighs into bite-size pieces, slice the onion thinly, lightly beat the eggs in a bowl, and slice the scallions if using. Keep the eggs only lightly mixed so streaks of white and yolk remain for a varied, custardy texture.

2. 2

   Place a small deep skillet or one-pot pan over medium heat. Add the tsuyu and bring it to a gentle simmer; do not let it boil vigorously.

3. 3

   Add the sliced onion to the simmering tsuyu. Cook for about 3–4 minutes, stirring occasionally, until the onion begins to soften and the broth is fragrant.

4. 4

   Add the bite-size chicken pieces to the pan and spread them into an even layer. Simmer gently for 6–8 minutes, turning the pieces once or twice, until the chicken is cooked through and reaches 165°F / 74°C internally.

5. 5

   Pour about half of the beaten eggs evenly over the chicken and onion. Cover the pan and cook over medium heat for 1–2 minutes, until the first layer is mostly set but still visibly soft and glossy.

6. 6

   Pour the remaining beaten eggs over the pan. Immediately reduce the heat to low, cover, and cook gently for about 30–60 seconds, or remove the pan from the heat and let the residual heat finish setting the eggs. The eggs should remain softly set and custardy rather than firm.

7. 7

   Divide the hot cooked rice between two bowls. Spoon the chicken, onion, eggs, and tsuyu broth over the rice, keeping the soft egg layer intact. Garnish with sliced scallions if desired and serve immediately.

Notes

The supplied description gives the dish and technique but does not provide the promised comment recipe, so quantities are estimated. Tsuyu varies in concentration and saltiness; dilute bottled tsuyu according to its label before using. Avoid overcooking the eggs—the defining texture is soft and custardy.

Nutrition per serving

• main
• Japanese
• one-pot
• comfort food
• rice bowl
• chicken
• eggs
• quick meal