Authentic Oyakodon Made Simple | Japanese Chicken & Egg Bowl

Today, I'll show you how to make oyakodon, a comforting Japanese chicken and egg rice bowl. Konnichiwa, I'm Nami from just one cookbook. Oyakodon is a classic home-style Japanese dish made with tender chicken, onions, and eggs simmered in a flavorful sauce, then served over steamed rice. It's simple, delicious, and ready in under 30 minutes, a perfect one-bowl meal. Find more cooking tips on the website and look for the link in the description box below. Now, let's get started. Take 10 ounces of boneless skinless chicken thighs and trim any excess fat or connective tissues. Cut along the grain into 1-inch strips. Then, with the knife nearly parallel to the cutting board, slice the chicken into 1-inch squares. This sogigiri cutting technique gives the chicken even thickness, making it cook faster and absorb flavors better. Place the chicken in a bowl. Sprinkle with 1 tablespoon of sake and let it sit for 5 minutes. Slice half an onion lengthwise into 1-inch strips. Slice a green onion diagonally. Now, let's make the seasoning for our oyakodon directly in a medium frying pan. With the stove off, add ½ cup of dashi, 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 2 teaspoons of sugar. Stir well until the sugar is completely dissolved. Place the sliced onions in a single layer. Then, add the chicken in an even layer over the onions. Make sure the onions and chicken are evenly distributed. Turn the heat to medium and bring it to a simmer. Once simmering, lower the heat to medium low. Cook uncovered for about 5 minutes or until the chicken is no longer pink and the onions are tender. Flip the chicken halfway to ensure it cooks evenly. As the sauce reduces, the flavor will intensify, giving the dish a delicious richness. While simmering, crack 4 large eggs into a bowl. Use chopsticks to cut the egg whites into smaller clumps without fully mixing. This keeps the whites from falling into the pan all at once and creates a lovely marble pattern. Aim for a nice contrast between the whites and yolks for a beautiful finish in the final dish. Now, increase the heat to medium. With the cooking liquid gently simmering, drizzle the eggs in a circular pattern over the chicken and onions. Add more egg whites first, as they take longer to cook than the yolks. This will give a soft, runny texture to the yolks for the final presentation. Avoid pouring near the pan's edges, as this area tends to overcook the eggs. For a faster cook, you can cover the pan briefly to help set the egg whites. Now look at that lovely marbling effect! Top with the green onions and cook on low heat until the eggs reach your preferred doneness. Traditionally, oyakodon is served with slightly runny eggs, but cook them to your liking. To serve, portion steamed rice into individual bowls. Then spoon the chicken and egg mixture on top. Drizzle a bit of the sauce over everything to taste. For extra flavor, you can serve with a sprinkle of shichimi togarashi for a bit of heat, or sansho pepper for a peppery fragrance. And that's it! Your delicious, comforting bowl of oyakodon is ready to enjoy. itadakimasu! I hope you enjoy this recipe and check out more of my videos here. Thank you for watching and see you in the next video. matane!