Oyakodon

Ingredients

• 115 g (½) yellow onion (peeled)
• 285 g (10 oz / 1–2 thighs) boneless, skinless chicken thighs
• 1 tbsp sake (substitute with Chinese rice wine or dry sherry, or omit)
• 3-4 large eggs (150-200 g)
• 120 ml (½ cup) dashi (Japanese soup stock)
• 30 ml (2 tbsp) soy sauce
• 30 ml (2 tbsp) mirin
• 2 tsp sugar

For Serving

• 500 g (2 servings) cooked Japanese short-grain rice
• 4 sprigs mitsuba (Japanese parsley) (or green onions)
• shichimi togarashi (Japanese seven spice) (optional)
• Japanese sansho pepper (optional)

Method

1. Combine 120 ml dashi, 30 ml soy sauce, 30 ml mirin, and 10 g sugar in a bowl or liquid measuring cup. Stir until the sugar dissolves.
2. Cut 113 g yellow onion lengthwise into 6 mm (¼ inch) slices. Chop 4 sprigs mitsuba into 1.3 cm (½-inch) pieces. Trim excess fat and connective tissue from 285 g chicken thighs. Cut the chicken along the grain into strips 2-2.5 cm (¾–2.5 cm (1 in)) wide, then slice diagonally against the grain into bite-size pieces 2-2.5 cm (¾–2.5 cm (1 in)) square.
3. Transfer the chicken to a bowl and drizzle with 15 ml sake. Set aside for 5 minutes.
4. Crack 3-4 large eggs into a bowl. Use chopsticks to lift and cut the egg whites 5-6 times into smaller clumps. Gently break the yolks if needed, keeping the whites and yolks separate for a marbled appearance.
5. With the heat off, arrange the sliced onions in a single layer in a medium frying pan. Add the seasoning mixture, which should just cover the onions. Turn the heat to medium and bring to a simmer. Add the chicken over the onions.
6. Spread the chicken evenly. Once simmering again, reduce to medium-low and cook uncovered for about 5 minutes, flipping halfway through, until the chicken is cooked through and the onions are tender.
7. Increase the heat to medium. Once the sauce is gently simmering, drizzle two-thirds of the eggs (mostly whites) in a circular pattern over the chicken and onions, avoiding the hotter edges. Adjust the heat if needed. Cover briefly if the whites need more time to set.
8. When the first eggs begin to set, add the remaining one-third (mostly yolks) over the pan. Sprinkle with mitsuba or green onions and cook over medium-low heat until the eggs reach your preferred doneness.
9. Divide 500 g cooked Japanese short-grain rice between two donburi bowls. Spoon the chicken and eggs over the rice and drizzle with the desired amount of sauce.
10. Serve immediately with optional shichimi togarashi for a spicy kick and Japanese sansho pepper for a citrusy, peppery finish.

Tips

• Store leftovers in an airtight container in the refrigerator for up to 2-3 days. For the best results, freeze the cooked chicken, onions, and sauce without the eggs for up to 1 month. Add freshly cooked eggs when reheating. To reheat, warm the chicken mixture in a pan until steaming hot, then add the eggs. Reheat refrigerated leftovers thoroughly before serving.
• The recipe scales to 1 serving using an oyakodon pan or small frying pan: divide all ingredients in half and cook one serving at a time.
• Chicken breasts work but can dry out more easily; thighs are recommended for tenderness.
• If dashi is unavailable, chicken broth can work in a pinch, but the flavor will be different.