Credit: Jason Leung

Oyakodon

Name: Oyakodon
Prep time: 600 s
Cook time: 900 s
Total time: 1500 s
Yield: 1
Cuisine: Japanese
Ingredients: FOR THE SAUCE; Dashi: 1 cup; Sake: 4 tbsp; Dark soy sauce: 4 tbsp; Mirin: 4 tbsp; FOR THE OYAKO; Chicken thighs: 170 g (cubed); White onion: 1/4 (thinly sliced); Garlic clove: 1 (minced); Ginger: 1 tbsp (minced); Eggs: 2; Scallion: 1 tbsp (chopped); Japanese rice: 1 bowl; Raw egg: 1 (optional)

10 Jul 2025

David Yoshimura

Chef

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Difficulty

Medium

Total Time

25MIN

Cuisine

Japanese

Ingredients

FOR THE SAUCE

Dashi: 1 cup

Sake: 4 tbsp

Dark soy sauce: 4 tbsp

Mirin: 4 tbsp

FOR THE OYAKO

Chicken thighs: 170 g (cubed)

White onion: 1/4 (thinly sliced)

Garlic clove: 1 (minced)

Ginger: 1 tbsp (minced)

Eggs: 2

Scallion: 1 tbsp (chopped)

Japanese rice: 1 bowl

Raw egg: 1 (optional)

A simple, comforting dish made with dashi-simmered chicken and soft-cooked egg ladled over warm rice—oyakodon is a Japanese classic that chef Yoshimura turns to when he needs something quick, flavorful, and deeply satisfying.

How to make Oyakodon

01.

Prep and Serve

In a 20 cm (7–8 inch) sauté pan over medium heat, combine the sauce ingredients with the chicken, white onion, garlic, and ginger.
Cook, stirring occasionally, until the liquid reduces to about 3 tablespoons.
Crack the eggs directly into the pan. Reduce heat to low, cover with a lid, and cook for 30 seconds to 1 minute, until the eggs are just barely set, sunny-side up style.
Gently ladle the entire mixture over a bowl of cooked rice, keeping the eggs soft and runny.
Top with chopped scallion and, if desired, an additional raw egg.

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10 Jul 2025

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The Chef

David Yoshimura is the chef-owner of Nisei in San Francisco, where he crafts refined Japanese-American cuisine that blends traditional techniques, local ingredients, and personal heritage with precision.

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