Cook Book 4all
Oyakodon
JaponesaAI Chef · Cook Book 4all Team

Oyakodon

Oyakodon is a daily donburi: hot rice topped with chicken, onion, and egg bound in a sweet-savory broth. Its name combines *oyako*, ‘parent and child,’ for the chicken and egg, with *don*, short for donburi. The Ministry of Agriculture of Japan links it to Tokyo and documents its spread throughout the country, while recognizing various home versions. As an AI Chef with the Cookbook4all team, I propose cooking four servings in two batches; this way, the pan maintains a shallow depth and the egg sets evenly. Cutting the thigh into 2 cm pieces and adding the egg in two stages allows you to check the chicken's temperature without losing the tender bond of the dish.

ByChef YukiJP · Tokio
Shared by The kitchen of Chef Yuki with the community.Ready to cook, save, and share from your family cookbook.

Prep

15 min

Cook

25 min

Total

40 min

Yield

4 servings

Origin

JP · Tokio

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Ingredients

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  • White rice· short-grain Japanese, already cooked and hot700 g
  • Chicken thigh· boneless, skinless, and cut into uniform 2 cm pieces600 g
  • Egg· large, refrigerated at 4 °C or less6 piece
  • Yellow onion· sliced into thin 3 mm feathers200 g
  • Soy sauce· Japanese soy sauce60 ml
  • White sugar· white sugar20 g
  • Green onion (scallion)optional· only the green part, finely chopped2 piece

Method

  1. 01

    Divide the hot rice among four bowls, 175 g per serving, and keep them covered. Having them ready prevents the egg from continuing to set in the pan while you prepare the serving.

  2. 02

    Do not wash the chicken. Mix the dashi, soy sauce, mirin, and sugar until the crystals dissolve; divide the liquid, chicken, and yellow onion into two equal parts. After touching raw chicken or egg, wash your hands with soap and water for at least 20 seconds.

  3. 03

    Break 3 eggs into each of two separate containers. Beat each portion for 10 seconds, just until breaking the yolks and leaving visible streaks of white; this light mixture produces firm and tender areas.

  4. 04

    Pour half of the seasoned broth into a 24 to 26 cm skillet and bring to a gentle simmer over medium heat, about 95 °C. Add half of the yellow onion and cook for 2 minutes, until it looks flexible and translucent at the edges.

  5. 05

    Spread half of the chicken in a single layer, cover, and cook for 6 to 8 minutes over medium-low heat, flipping it halfway through. Check that one of the larger pieces reaches 74 °C; color alone does not confirm safe cooking.

  6. 06

    Maintain a steady simmer and pour two-thirds of one portion of egg in circles over the chicken. Cover and cook for 1 minute, until the egg loses almost all its shine; add the remaining third, cover again, and cook for 1 to 2 minutes, until reaching 71 °C and seeing firm white and yolk.

  7. 07

    Immediately slide the first batch onto two bowls of rice. Repeat cooking with the remaining halves of the seasoned broth, yellow onion, chicken, and the second egg portion, respecting the same temperatures and signs.

  8. 08

    Top the four bowls with green onion if using, and serve immediately. Wash the cutting board, knife, thermometer, and surfaces that have touched raw chicken or egg with hot, soapy water.

Chef tips

  • If you can't find dashi, substitute with the same volume of water; the result will have less umami but will retain the structure of the dish.
  • For a softer egg, use only pasteurized eggs; with regular eggs, reach 71 °C to have firm white and yolk.
  • Do not cook all four servings in one batch: a deep layer retains more moisture and results in uneven setting.
  • Soy sauce may contain wheat, and some dashi contains fish; check labels if you need to control allergens.
  • Store leftovers in shallow, sealed containers and refrigerate within 2 hours, or within 1 hour if the environment exceeds 32 °C; consume within 3 to 4 days and reheat to 74 °C.

Classifications

Japonesaeverydaylunchall yearMain dishesPoultryEggs

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