Description
Ingredients
Scale
- 1 boneless skinless chicken thigh, cut into bite-size (approximately 5 oz)
- 1/2 of a medium-sized onion, thinly sliced
- 2 tbsp mitsuba, or chopped green onion
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (rice wine)
- 1 tbsp sugar
- 1/2 cup dashi stock
- 2 eggs
- 1 cup warm cooked rice
Instructions
- Prep the ingredients
Cut the chicken into bite-sized pieces, slice the onion into 1/4-inch thick slices, and roughly chop the herb you’re using (I used mitsuba in this recipe). Set everything aside. - Cook the sauce and chicken
In a small skillet (about 6 inches wide), combine soy sauce, mirin, sake, sugar, dashi stock, and onion slices. Bring the mixture to a boil over medium-high heat. Once it’s boiling, add the chicken and spread it evenly. Cover and cook until the chicken is fully cooked, which usually takes about 3 to 6 minutes depending on the size of your chicken pieces. Halfway through cooking, you can turn the chicken and onion for even cooking. - Add the egg
Crack the egg into a small bowl and lightly break down the yolk and white—don’t overmix! When the chicken is cooked through, pour the egg evenly over the top. Cover and cook for about 10 seconds, or until the egg reaches your desired level of doneness. - Garnish and serve
Sprinkle the chopped mitsuba (or other herb) on top and serve the chicken and egg mixture over a bowl of warm rice. Enjoy your delicious Oyakodon!
- Prep Time: 2 mins
- Cook Time: 6 mins
