Oyakodon Recipe

If you’ve ever craved a comforting bowl of savory, umami goodness like I do on a cozy night in, this simple yet delectable oyakodon could be your new go-to recipe!

Oyakodon is a delightful comfort dish from Japan. I love it for the perfect balance of flavors it delivers.

Tender chicken thighs simmer in a savory blend of dashi, soy sauce, and mirin, while sweet onions and gently cooked eggs finish the dish. On top of a bowl of fluffy white rice, this meal brings a perfect meld of flavors and textures.

No wonder it is a comfort food favorite!

Oyakodon Recipe Ingredients

• Dashi Stock: A flavorful broth, rich in umami, foundational in Japanese cuisine.
• Soy Sauce: Adds a salty, savory depth with umami richness to dishes.
• Mirin: A sweet rice wine that imparts a subtle sweetness and sheen.
• Chicken Thighs: Tender, juicy, and rich in protein, perfect for simmering.
• Onion: Adds sweetness and depth when cooked, rich in fiber.
• Eggs: Soft and custardy, they add rich protein and creaminess.

Oyakodon Recipe Ingredient Quantities

• 1 cup dashi stock
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 teaspoons sugar
• 1/2 pound boneless chicken thighs
• 1 onion, thinly sliced
• 4 large eggs
• 2 cups cooked white rice
• Sliced green onions for garnish (optional)
• Shichimi togarashi for seasoning (optional)

How to Make this Oyakodon Recipe

1. In a medium bowl, mix the dashi stock, soy sauce, mirin, and sugar. Stir until everything is incorporated together and the sugar is fully dissolved.

2. The chicken thighs should be cut into approximately 1-inch pieces (or smaller). This is the same size we used for the chicken in the soup, and we do it because 1-inch pieces are the ideal size for frying (and for chewing!). Smaller pieces fry faster than larger ones, and larger pieces run the risk of being dry, tough, and overcooked. For the crunchiest chicken, use frying oil that is at least 330°F/165°C. To get the oil up to temperature quickly, use high heat and a large, deep pan.

3. In a big skillet, add in the sliced onion and the dashi mixture you prepared earlier. Heat over medium heat until it reaches a simmer.

4. Add the pieces of chicken to the simmering mixture. Cook until the chicken is cooked through (no longer pink), and the onions are tender, about 8-10 minutes.

5. While the chicken is cooking, gently beat the eggs in a bowl. Do not beat them too much; you want the whites and yolks to be mixed just enough so that they are somewhat homogeneous.

6. After the chicken has been cooked, pour the beaten eggs evenly over the chicken and onion mixture in the skillet.

7. Put the lid on the skillet and cook for 2-3 minutes until the eggs are set but not completely firm. The eggs should be a little runny when you take them off the heat.

8. Put the rice that has been cooked into bowls for serving.

9. Slide the chicken that has been cooked, the onion, and the egg mixture very carefully on top of the rice in each bowl.

10. If desired, top with sliced green onions and shichimi togarashi. Watch a how-to video.

Oyakodon Recipe Equipment Needed

1. Medium bowl
2. Knife
3. Cutting board
4. Large, deep pan
5. Skillet with lid
6. Measuring cups and spoons
7. Mixing spoon
8. Whisk or fork (for beating eggs)
9. Ladle or slotted spoon (for serving)
10. Bowls (for serving rice and chicken mixture)

FAQ

• What is the taste of Oyakodon like?Oyakodon combines dashi, soy sauce, and mirin to yield a savory, slightly sweet flavor. Tender chicken and plump, soft-cooked eggs served over rice create a warm, cozy dish.
• Can I use chicken breast instead of thighs?Indeed, chicken breast can be used in place of the thighs, yet the end result might not be as moist, for the simple reason that the thighs are more succulent and tasty, full stop.
• Is it possible to make this dish without dashi?Although dashi provides a unique umami punch, you can use chicken or vegetable stock in its place—and your dish will be just fine. The taste will just be a bit different. It will not be what the recipe intends, but you will achieve a good and tasty outcome regardless.
• How do you prepare dashi stock?A typical method for making dashi is by steeping kombu (dried kelp) and bonito flakes in hot water. Another convenient option is using instant dashi powder.
• Can I make this dish vegetarian?For a vegetarian version, use tofu instead of chicken and make a dashi with kombu and shitake mushrooms. Fish sauce is a key ingredient in the real thing, but you can easily leave it out and still have a subtly flavored and umami-rich broth.
• What is shichimi togarashi, and is it necessary?A Japanese spice mix that injects heat and multilayered flavors into a dish, shichimi togarashi is, at least in this kitchen, a go-to seasoning. It tends to be a little hard to find, given that most local stores carry a pretty limited selection of international spices.
• How do I store leftovers?Keep any remaining portions in a sealed container in the fridge. They should stay fresh for about 2 days. After that, reheat them on the stove or in the microwave. Just be careful not to overmicrowave them, so the eggs stay custardy and don’t turn rubbery.

Oyakodon Recipe Substitutions and Variations

Dashi stock: If dashi is unavailable, use chicken broth.
For soy sauce: Substitute with tamari for a gluten-free option.
To make mirin: Combine dry sherry or sweet white wine with a pinch of sugar.
For chicken thighs: Substitute them with boneless, skinless chicken breast for a more svelte alternative.
For sweetening: Use honey or agave syrup as alternatives to sugar.

Pro Tips

1. Use Fresh Dashi For the best flavor, prepare fresh dashi stock instead of using instant powder. Fresh dashi will enhance the umami taste of the dish significantly.

2. Marinate the Chicken Consider marinating the chicken pieces in soy sauce and mirin for about 15-20 minutes before cooking. This will add more depth to the flavor and tenderize the meat.

3. Cook Rice in Advance Prepare the white rice ahead of time and keep it warm in a rice cooker. This way, it will be ready to serve immediately once the chicken and egg mixture is cooked.

4. Control Egg Consistency Gently stir the eggs just enough to mix the yolks and whites slightly. For a creamier consistency, pull the skillet off the heat just before the eggs are fully set, allowing residual heat to finish cooking them to a perfect texture.

5. Garnishing Touch Adding sliced green onions and a sprinkle of shichimi togarashi right before serving can provide a fresh burst of flavor and mild heat, enhancing the overall taste without overpowering the dish.