Mitsuba Oyakodon (Japanese Chicken Egg Rice Bowl with Mitsuba Herb)

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

This Japanese chicken and egg rice bowl features chicken thighs and sliced onions simmered in dashi stock, soy sauce, and mirin.

The chicken is cut into bite-sized pieces and cooked in the broth until tender. Beaten eggs are added in two batches: the first half is allowed to set slightly before the remainder is poured, creating a mixture of firm and silky, runny textures. To keep the egg texture soft, it is important not to overbeat the eggs before cooking. Fresh mitsuba, a Japanese wild parsley, is cut into four-centimeter pieces and placed on top during the last twenty seconds of cooking with the lid closed. This brief steaming preserves its delicate celery-like fragrance and green color. Letting the dish rest off the heat for thirty seconds before serving over warm rice ensures a smooth custard-like texture that coats each grain.

Ingredients

servings

IngredientAmountUnit

chicken thigh280 gg

eggs4 eaea

onion1 eaea

cooked rice2 cupcup

dashi stock200 mlml

soy sauce2 tbsptbsp

mirin2 tbsptbsp

sugar1 tsptsp

mitsuba20 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Cut 280g chicken thigh into bite-sized pieces and thinly slice 1 onion.
2

Control

Combine 200ml dashi, 2 tbsp soy sauce, 2 tbsp mirin, and 1 tsp sugar in a small pan.

Bring to a simmer over medium heat.
3

Control

Add the onion and simmer for 3 minutes until soft.

Add the chicken and cook for 4 to 5 minutes until fully cooked through.
4

Finish

Lightly beat 4 eggs and pour in two batches.

Add the first half, wait 10 seconds, then add the rest. This creates an evenly distributed soft-set finish.
5

Control

Cut 20g mitsuba into 4cm pieces and add to the pan.

Cover and cook for just 20 seconds, then turn off the heat. Mitsuba's delicate aroma fades quickly with heat, so brief cooking is key.
6

Finish

Serve 1 cup of warm rice in a bowl and slide the topping over it.

Eat right away before the egg sets too firm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Mitsuba Oyakodon tops steamed rice with simmered chicken and egg, finished with fresh wild parsley.
Finish cue: This creates an evenly distributed soft-set finish.
Avoid this: Do not overbeat eggs for better texture.