Oyakodon (Tokyo Silky Dashi-Simmered Chicken, Sweet Onion & Soft Egg Rice Bowl) – Authentic Japan Recipe

Ingredients for Oyakodon (Tokyo Silky Dashi-Simmered Chicken, Sweet Onion & Soft Egg Rice Bowl) (4 Servings)

• 1.25 lbs (or 2.5 cups) bite-sized chicken thighs, prepped into bite-sized pieces
• 1.5 cups thinly sliced sweet onions, washed and trimmed
• 1 cup softly set farm eggs over steaming short-grain rice
• 1 medium onion and 3 cloves garlic, finely minced with kombu-bonito dashi broth
• 1.5 tbsp traditional Japan seasoning (mirin, soy sauce, mitsuba or scallions)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and kombu-bonito dashi broth until golden.
2. Add mirin, soy sauce, mitsuba or scallions along with bite-sized chicken thighs and thinly sliced sweet onions, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with softly set farm eggs over steaming short-grain rice.