Credit: Jason Leung
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.
