Oyakodon Recipe (Chicken And Egg Bowl With Soft And Silky Texture Topped With Extra Egg Yolk)

I can hardly wait to share my take on a Chicken Oyakodon Recipe. Fresh chicken thighs meet caramelized onions in a savory broth of dashi, soy sauce, sake, and mirin that enchants every spoonful. The soft, silky eggs and bonus yolk add a rich character that leaves you craving more.

I’ve recently been experimenting with a twist on my usual Oyakodon recipe and it turned out amazing. I used 250g of chicken thighs, cut into bite-size pieces, and tossed in one medium thinly sliced onion.

Then I simmered everything in a mix of 100ml dashi stock, 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, and 1 tsp sugar. This blend gave the chicken such a deep, savory flavor that really reminded me of traditional Japanese dishes, but with a modern, easy twist perfect for dinner.

The egg component is my favourite part—the lightly beaten large eggs are cooked to form a soft, silky texture, and topping it off with an extra egg yolk just takes it to another level. I love how this recipe strikes a balance between simplicity and extra flavor, making it a great option if you’re craving a delicious meal that’s a bit different from the norm.

Why I Like this Recipe

I like this recipe because it’s super quick and easy to make, plus it always gives me a sense of comfort after a long day. The mix of savory chicken and soft, silky eggs makes each bite feel like a warm hug and the little extra egg yolk just makes it feel extra special. I also really dig how the recipe builds layers of flavour—first you have the sweet onions, then the rich broth with soy sauce, sake and mirin and finally the delicate egg that ties it all together. And honestly, I love that it’s really versatile so i can add my own twist with a bit of scallion garnish or even mix in another spice if i’m feelin’ adventurous.

Ingredients

• Chicken thighs: packed with protein, juicy and tender, they give the dish a hearty feel.
• Onion: rich in fiber and natural sweetness, it adds a nice aromatic zing.
• Dashi stock: a traditional Japanese broth that boosts umami and deepens the overall flavor.
• Soy sauce: salty and bold, it helps to bring out all the key ingredients.
• Eggs: provide a smooth, silky texture and extra protein, making the bowl both rich and satisfying.
• Extra egg yolk: drizzles on top adding extra creaminess and healthy fats for extra indulgence.

Ingredient Quantities

• Chicken thighs (skinless, boneless) – 250g, cut into bite-size pieces
• 1 medium onion, thinly sliced
• Dashi stock – 100ml (you can also use water with 1 tsp dashi powder if thats what you have)
• Soy sauce – 2 tbsp
• Sake – 2 tbsp
• Mirin – 2 tbsp
• Sugar – 1 tsp
• 2 large eggs, lightly beaten
• Extra egg yolk – 1 yolk (for topping)
• Cooked rice – enough for 2 bowls
• Optional: chopped scallions for garnish

How to Make this

1. Heat a large non-stick skillet over medium heat and add the thinly sliced onion. Cook them until they’re soft and slightly translucent, about 3 to 4 minutes.

2. Add the bite-size chicken pieces to the pan and stir them with the onions until they are browned on all sides.

3. Pour in the dashi stock (or water with dashi powder if you’re using that), soy sauce, sake, mirin, and sprinkle the sugar over the chicken and onions.

4. Bring the mixture to a gentle simmer and let it cook for about 5 to 7 minutes until the chicken is cooked through.

5. Lower the heat to low and evenly pour the lightly beaten eggs over the chicken and onion mixture. Do try not to stir too much so that the egg sets in silky layers.

6. Cover the skillet with a lid and let it cook for another 2 to 3 minutes until the eggs are just softly set but still a bit runny.

7. Put a portion of your hot, freshly cooked rice into each bowl.

8. Carefully scoop the chicken, onion, and egg mixture on top of the rice.

9. Gently place the extra egg yolk on each bowl as a finishing touch.

10. Garnish with chopped scallions if you like and serve immediately while it’s warm and delicious.

Equipment Needed

1. Large non-stick skillet
2. Stove or other heat source
3. Sharp knife
4. Cutting board
5. Bowl for lightly beaten eggs
6. Measuring spoons for soy sauce, sake, mirin, and sugar
7. Measuring cup for dashi stock
8. Spatula or wooden spoon for stirring
9. Lid that fits the skillet
10. Serving bowls for the finished dish
11. Pot or rice cooker for cooking the rice

FAQ

Oyakodon Recipe (Chicken And Egg Bowl With Soft And Silky Texture Topped With Extra Egg Yolk) Substitutions and Variations

• Chicken thighs: If you don’t have thighs, you can use chicken breasts cut into bite-size pieces
• Dashi stock: You can substitute with water mixed with 1 tsp of dashi powder, or use a light vegetable broth
• Sake: Dry sherry works pretty well in a pinch to give a similar flavor profile
• Mirin: A mix of white wine with a bit of sugar can mimic the sweetness and shine of mirin
• Soy sauce: Tamari or even coconut aminos can be used if you need a gluten-free option

Pro Tips

1. Make sure your pan is preheated enough before adding the onions so they get that nice soft, caramelized flavor without burning – sometimes too high of heat can ruin the dish.
2. Once you add the eggs, lower the heat way down and just let them set on their own; stirring too much will make them scramble instead of forming those silky layers you want.
3. If you substitute dashi stock with water and dashi powder, be sure to taste and adjust the seasoning because water can sometimes make the dish less flavorful.
4. For an extra flavor kick, try adding a few drops of toasted sesame oil or a sprinkle of sesame seeds at the end to give it a nutty finish.