Chicken and Egg Rice Bowl
Quick answer
Oyakodon simmers bite-size chicken thigh and sliced onion in a soy-mirin broth, then binds everything with a soft-set egg before sliding it over steamed rice.
What makes this special
- Chicken thighs simmer in soy-mirin broth, staying moist beneath the barely-set egg layer.
- Soy-mirin broth keeps chicken thighs moist throughout
- Egg poured in two stages creates a silky, half-set texture
Key ingredients
Core cooking flow
- 1 Cut 250 g chicken thigh into even bite-size pieces so they cook at the same pace.
- 2 Put 150 ml water, 2 tablespoons soy sauce, and 1 tablespoon mirin in a pan over medium heat.
- 3 Add the onion first and simmer for about 1 minute to draw out its sweetness.
Oyakodon simmers bite-size chicken thigh and sliced onion in a soy-mirin broth, then binds everything with a soft-set egg before sliding it over steamed rice. The name means 'parent and child,' referring to the chicken and egg sharing the same bowl. Onion goes into the broth first to release its natural sweetness, followed by the chicken, which cooks just until tender. Beaten eggs are poured in a circular motion and the lid goes on briefly, leaving the egg custardy rather than fully set. That half-cooked egg absorbs the savory-sweet broth and coats each grain of rice. Despite using only a handful of ingredients, the layered umami from soy sauce and mirin gives the dish a satisfying depth.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 250 g chicken thigh into even bite-size pieces so they cook at the same pace.
Slice 100 g onion thinly, then lightly beat 3 eggs, leaving some streaks of white for a softer final texture.
- 2Control
Put 150 ml water, 2 tablespoons soy sauce, and 1 tablespoon mirin in a pan over medium heat.
When small bubbles appear around the edge, simmer for about 30 seconds to blend the seasoning evenly.
- 3Control
Add the onion first and simmer for about 1 minute to draw out its sweetness.
Spread the chicken thigh pieces in a single layer, lower the heat to medium low, and cook about 5 minutes without boiling hard.
- 4Finish
When the chicken turns opaque and feels springy, spoon some broth over the top.
If any pink areas remain, cook for 1 more minute so the meat finishes cleanly and the broth stays balanced.
- 5Control
Pour in half of the beaten egg in a circular motion, cover the pan, and wait 30 seconds.
Once the edges begin to set, add the remaining egg and reduce the heat to low.
- 6Finish
Turn off the heat while the egg is still softly set and a little broth remains in the pan.
Slide the chicken, onion, egg, and broth over 2 cups cooked rice, then serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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