Delicious One Pot Oyakodon (Print Version)

Comforting Japanese classic featuring chicken and eggs in savory-sweet sauce over fluffy rice.

# What You'll Need:

01 - 12 oz boneless, skinless chicken thighs, cut into bite-sized pieces

02 - 1 medium yellow onion, thinly sliced

03 - 2 spring onions, sliced for garnish

04 - 3 cups cooked Japanese short-grain rice, hot

05 - 1 cup dashi stock or low-sodium chicken stock

06 - 3 tbsp soy sauce

07 - 2 tbsp mirin

08 - 2 tbsp sake

09 - 1 tbsp sugar

10 - 4 large eggs, lightly beaten

01 - Prepare all ingredients. Start cooking rice first if not already done.

02 - In a large, deep skillet or donabe, combine dashi, soy sauce, mirin, sake, and sugar. Stir and bring to a gentle simmer over medium heat.

03 - Add sliced onions to simmering sauce. Cook until softened, approximately 3 minutes.

04 - Layer chicken pieces over onions. Cover and simmer 6-8 minutes until chicken is fully cooked through.

05 - Pour beaten eggs evenly over chicken and onions. Cover and cook 1-2 minutes until eggs are softly set but still slightly runny.

06 - Spoon hot rice into serving bowls. Gently slide portions of chicken, egg, and sauce over rice.

07 - Garnish each bowl with sliced spring onions. Serve immediately.

01 -

Everything happens in one pan, which means minimal cleanup and maximum flavor concentration
The eggs create this silky, custardy texture that feels like a warm hug
It comes together in under 30 minutes but tastes like something you'd get at a proper Japanese restaurant

02 -

The eggs continue cooking after you remove the pan from heat, so err on the side of undercooked rather than overdone
If your sauce reduces too much, add a splash more dashi or water—you want enough liquid to generously coat the rice
Using a donabe or any pot with a heavy lid helps maintain the gentle steam that cooks the eggs perfectly

03 -

If you can find it, adding a small piece of kombu (dried kelp) to the dashi while it simmers deepens the umami significantly
A drizzle of chili oil or a shake of shichimi togarashi at the table adds a lovely heat for those who like it spicy