Oyakodon

Ingredients

• 2 cups cooked sushi rice
• 2 cups dashi broth
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 medium onion, thinly sliced
• 200 grams chicken thigh, cut into bite-sized pieces
• 3 large eggs
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 1 teaspoon salt
• Shichimi togarashi (optional, for garnish)

Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chicken pieces and cook until lightly browned, about 3-4 minutes.
3. Add sliced onions and cook until softened, about 2-3 minutes.
4. Pour in dashi broth, soy sauce, mirin, and sugar. Stir well and bring to a simmer.
5. Reduce heat to medium and let simmer for 5 minutes.
6. In a bowl, beat the 3 eggs together until well combined.
7. Slowly pour the beaten eggs over the simmering chicken and onion mixture in a circular motion.
8. Do not stir immediately. Let the eggs cook for 20-30 seconds until they begin to set.
9. Gently stir to create soft, ribboned egg curds while still leaving some runny egg.
10. Remove from heat when eggs are still slightly creamy and not fully cooked through.
11. Divide cooked rice among serving bowls.
12. Pour the oyakodon mixture over the rice.
13. Garnish with green onions and shichimi togarashi if desired.
14. Serve immediately while hot.

Notes

• Use dashi from instant powder or homemade stock for best flavor.
• Chicken thigh is preferred over breast for better texture and flavor.
• Do not fully scramble the eggs; they should be creamy and slightly runny for authentic oyakodon.
• Prepare all ingredients before cooking as the dish comes together quickly.
• A non-stick or well-seasoned skillet prevents eggs from sticking.
• Keep the heat moderate to prevent the eggs from cooking too fast.
• Serve immediately after assembly to maintain the proper egg texture.
• Leftover oyakodon can be stored in the refrigerator for up to 2 days, but best enjoyed fresh.