Oyakodon (Chicken and Egg Rice Bowl) Recipe - The New York Times

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Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

Oyakodon is pure bliss, combining the ease of lightly poached chicken with the velvety richness of eggs and onions simmered in sauce. In Japanese, oya means parent, while ko translates to child. Consequently, chicken and egg come together in a blend of dashi, mirin and soy sauce. A perfect weekday meal, oyakodon cooks in just under 30 minutes and is delightful alongside pickles and a bowl of miso soup. The chicken and egg bowl is a dream of soulfulness ladled over rice. Leftovers, if you have any, will hold in the refrigerator for a day.

Featured in: The Particular Magic of Chicken, Egg and Rice

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Ingredients

Yield: 2 to 4 servings

• 2cups Japanese short-grain rice
• 1pound boneless, skinless chicken thighs, sliced into bite-size pieces
• 1tablespoon sake
• 1cup dashi
• 2tablespoons mirin
• 2tablespoons soy sauce, or more to taste
• 1tablespoon granulated sugar, or more to taste
• 1small onion, thinly sliced
• 4large eggs
• 2scallions, sliced, or 3 sprigs mitsuba
• Togarashi (optional), for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

610 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 37 grams protein; 719 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Cook rice according to package directions.

2. Meanwhile, stir chicken and sake in a bowl. In a measuring cup or bowl, stir dashi, mirin, soy sauce and sugar until sugar dissolves. Add more soy sauce or sugar to taste.

3. In a deep medium frying pan (or an oyakodon pan, if you have one), add dashi mixture and then onion. Bring to a simmer over medium-high, then add chicken in a single layer, making sure the dashi mixture covers the chicken and onion.

4. Bring the heat down to medium-low. Cook for 2 minutes, then flip each piece of chicken with a pair of cooking chopsticks or tongs. Continue cooking until chicken is just cooked through and onion has softened, about 3 minutes more.

5. In a measuring cup or small bowl, lightly beat eggs. Bring the heat up to medium, and add three-quarters of the eggs in a clockwise pattern over the chicken. Allow the mixture to simmer, swirling the pan to ensure the eggs cover it throughout. When the eggs are slightly set, around 1 minute, add the remaining eggs around the pan’s edges in a clockwise fashion. Once again, swirl the pan to ensure coverage.

6. Continue to cook the oyakodon to your preferred doneness (less than a minute or so is great), then add scallions (or mitsuba) to the pan.

7. Divide the rice among individual bowls, then slide enough of the oyakodon over the rice to cover. Serve immediately and sprinkle with togarashi if preferred.

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Oyakodon (Chicken and Egg Rice Bowl) Recipe - The New York Times
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