Easy Oyakodon (Chicken and Egg Rice Bowl) - in Under 30 Minutes

👨‍🍳 Instructions

1. 1
   Step 1

   Combine dashi, soy sauce, mirin, and sugar in a bowl or a liquid measuring cup and mix until the sugar is dissolved.

2. 2
   Step 2

   Slice onion lengthwise, about ¼ inch wide. Chop mitsuba or green onions ½ inch wide.

3. 3
   Step 3

   Trim fat from chicken thighs and cut into ¾–1 inch square pieces using sogigiri technique. Marinate with sake for 5 minutes.

4. 4
   Step 4

   Crack eggs into a bowl and cut the egg whites 5–6 times with chopsticks to break into smaller clumps, without whisking.

5. 5
   Step 5

   For medium frying pan: Add onions to pan in a single layer, add seasoning mixture, bring to simmer on medium heat.

6. 6
   Step 6

   Add chicken on top of onions, simmer on medium low for 5 minutes until chicken is no longer pink, flipping halfway.

7. 7
   Step 7

   Drizzle two-thirds of the eggs over the mixture in a circular pattern, cook until just set.

8. 8
   Step 8

   Add remaining eggs and mitsuba, cook until eggs are done to liking.

9. 9
   Step 9

   Serve over steamed rice in bowls, drizzle with pan sauce.

10. 10
    Step 10

    Optionally, serve with shichimi togarashi and sansho pepper.