Grandma’s Oyakodon (Chicken and Egg Rice Bowl)

Steps

1. 1

   Cut the chicken thigh into easy-to-eat, bite-size pieces. Place it in a bowl, season with a pinch of salt, and add the sake. Toss to coat, then let it stand for about 15 minutes so the chicken absorbs the seasoning and loses any raw odor.

   Start 15-minute timer
2. 2

   Slice the onion slightly thickly. In an oyakodon pan or a small frying pan—about 21 cm if using a frying pan—combine the water, shirodashi, soy sauce, mirin, vinegar, and sugar.

3. 3

   Add the sliced onion and seasoned chicken to the pan. Set the pan over medium heat and bring the liquid to a boil.

4. 4

   Once boiling, cover the pan, reduce the heat to medium-low, and simmer for 5 minutes, or until the chicken is cooked through and the onion is tender.

   Start 5-minute timer
5. 5

   Crack the eggs into a bowl. Using a fork or chopsticks, beat them about 10 times, cutting through the whites while occasionally breaking the yolks. Do not overmix; some variation between yolk and white should remain for a neat egg gradient.

6. 6

   Pour half of the beaten egg over the chicken and onion. Cover the pan, raise the heat to medium, and cook for 1 minute, until the first layer of egg is mostly set but still softly moist.

   Start 1-minute timer
7. 7

   Drizzle the remaining beaten egg around the pan. Cover again and cook for about 30 seconds, leaving the eggs softly set and slightly glossy rather than dry.

   Start 30-second timer
8. 8

   Spoon hot cooked rice into a serving bowl. Carefully slide or spoon the chicken, onion, egg, and sauce over the rice. Garnish with mitsuba and serve immediately.