Japanese Chicken and Egg Rice (Oyakodon)

4 chicken thighs
2 cups Japanese sushi rice
1 white onion, thinly sliced
2 eggs
2 spring onions, finely sliced

 The Broth

300ml dashi stock
2 tablespoons mirin
1 tablespoon light soy sauce
1 tablespoon sake
1 teaspoon sugar
Pinch salt

PREPARATION

1. Wash and cook the Japanese sushi rice according to package instructions, then keep it covered and hot while preparing the topping.
2. Slice the chicken thighs into thin strips or bite-sized pieces, ensuring they are evenly sized for quick cooking.
3. Season the chicken lightly with a pinch of salt and a small pinch of sugar, then mix well and set aside.
4. Crack the eggs into a bowl and whisk gently, leaving visible streaks of egg white and yolk rather than fully combining them.
5. Thinly slice the white onion and spring onions, reserving the spring onions for garnish at the end.

COOKING

1. In a small frying pan over medium heat, combine the dashi stock, sliced onions, mirin, sake and light soy sauce.
2. Add the sugar and stir until dissolved, then simmer gently for 3–4 minutes until the onions begin to soften and sweeten.
3. While the broth simmers, fill serving bowls with freshly cooked hot rice so they are ready for immediate serving.
4. Add the seasoned chicken into the simmering broth, spreading the pieces evenly so they cook quickly and absorb the flavour.
5. Simmer for a few minutes until the chicken is approximately 90% cooked, taking care not to overcook it.
6. Reduce the heat slightly to medium and slowly pour the lightly whisked eggs evenly over the chicken and onions.
7. Cook gently for 1–2 minutes, allowing the eggs to just begin setting while still remaining soft and slightly runny.
8. Once the eggs are lightly cooked and beginning to foam around the surface, remove the pan from the heat immediately.
9. Carefully pour the entire chicken, egg and broth mixture over the steaming rice, allowing the residual heat to finish cooking the eggs.
10. Garnish with finely sliced spring onions and serve immediately while hot.

School of Wok Tips

• Don’t over-whisk the eggs—streaks of white and yolk create the authentic texture.
• Cook the dish gently so the eggs stay soft and silky.
• Have the hot rice ready before cooking the eggs, as the dish comes together very quickly.
• The residual heat from the rice will continue cooking the eggs after serving.

FAQs

What does Oyakodon mean?
It translates to “parent and child rice bowl,” referring to chicken and egg served together.

Can I use chicken breast instead of thigh?
Yes, but chicken thigh stays juicier and more tender.

Why are the eggs slightly runny?
The eggs continue cooking from the heat of the chicken and hot rice, giving Oyakodon its signature silky texture.