Classic stovetop oyakodon

Ingredients

For the rice

• 2 portions of cooked Japanese short-grain rice (about 300–320 g cooked)

For the topping

• 200–220 g boneless chicken thighs, cut into bite-size pieces
• 1 small onion, sliced into thin wedges
• 3 large eggs
• 1 small handful of chopped spring onion or mitsuba (optional, for garnish)

For the broth

• 120 ml dashi (homemade or from stock powder)
• 120 ml water
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1–2 tsp sugar, to taste

The exact sweetness level varies a lot between households. Start with 1 teaspoon of sugar; if you are used to sweeter sauce, taste and adjust next time.

Equipment

• 1 small to medium frying pan or shallow saucepan with a lid
• Rice cooker or a small pot with a lid for the rice
• Small bowl and chopsticks or a fork for beating the eggs

Method

1. Cook the rice. If you are cooking rice from scratch, start that first so it is ready when the topping is done. Aim for hot, freshly cooked rice rather than reheated leftovers if possible.
2. Prepare the broth. In a measuring jug or bowl, combine the dashi, water, soy sauce, mirin and sugar. Stir until the sugar is mostly dissolved.
3. Beat the eggs. Crack the eggs into a small bowl and beat them lightly. Do not whip too much – a few streaks of white and yolk can give a nicer texture.
4. Simmer the onion. Place the sliced onion in the pan and pour in the broth. Bring to a gentle simmer over medium heat and cook for about 3–4 minutes until the onion starts to soften.
5. Add the chicken. Add the chicken pieces in a single layer, turning them once so they are coated in the broth. Cover with a lid and cook for around 5–6 minutes, adjusting the heat to maintain a gentle simmer, until the chicken is just cooked through.
6. Add most of the egg. Turn the heat down slightly. Pour about two-thirds of the beaten egg evenly over the pan, moving your hand in a circle so that the egg is distributed around the chicken and onion. Cover with the lid and cook for 30–60 seconds, just until the egg is beginning to set but is still soft.
7. Add the remaining egg. Pour the remaining egg over the top, focusing on any areas that still look dry. Cover again and cook for another 20–40 seconds, then turn off the heat. The carry-over heat will finish the egg.
8. Prepare the bowls. While the egg is finishing, add hot rice to two serving bowls, gently mounding it in the center.
9. Serve. Use a small ladle or spatula to slide half of the chicken–egg mixture over each bowl of rice, trying to keep some of the shape rather than breaking it up completely. Spoon a little of the remaining broth over the top. Garnish with chopped spring onion or mitsuba if you have it.

Notes & variations

• Texture of the egg. The key to the “soft” oyakodon texture is to stop cooking before everything is fully firm. If you prefer firmer egg, simply extend the covered cooking time by 20–30 seconds.
• Using leftover rice. If you only have refrigerated rice, sprinkle it with a little water and reheat gently in a covered container so it softens again before serving.
• Scaling for one. You can halve all quantities and cook in a smaller pan. Keep an eye on the timing, as a thinner layer of ingredients cooks faster.

Every stove behaves differently. Use the times above as a guide and adjust based on how quickly your broth boils and your egg sets.