Tender & Flavorful Chicken and Egg Rice Bowl (Oyakodon)
Make Authentic Japanese Oyakodon with Juicy Chicken Thighs!
Learn how to make delicious Oyakodon, a Japanese chicken and egg rice bowl, right at home! This recipe features tender chicken thighs and a savory-sweet sauce that’s incredibly satisfying. This recipe yields 2 servings, so feel free to adjust the ingredient quantities if you’re making just one. It’s a simple yet impressive meal!
Main Ingredients- 300g boneless, skin-on chicken thighs
- 1/2 medium onion
- 2 large eggs
- 2 servings of warm cooked rice
Optional Ingredients (For Extra Flavor!)- 2-3 shiitake mushrooms (optional)
Oyakodon Special Sauce- 3 Tbsp soy sauce
- 1.5 to 2 Tbsp sugar (adjust to taste)
- 1 Tbsp sake (or mirin)
- 1 Tbsp oyster sauce
- 1/2 Tbsp honey (for gloss and sweetness)
- 1 tsp red pepper flakes (optional, for garnish)
- 2-3 shiitake mushrooms (optional)
Oyakodon Special Sauce- 3 Tbsp soy sauce
- 1.5 to 2 Tbsp sugar (adjust to taste)
- 1 Tbsp sake (or mirin)
- 1 Tbsp oyster sauce
- 1/2 Tbsp honey (for gloss and sweetness)
- 1 tsp red pepper flakes (optional, for garnish)
Cooking Instructions
Step 1
First, rinse the chicken thighs under cold running water to remove any impurities or excess fat. Cut them into bite-sized pieces, about 2-3 cm. Thinly slice the onion and shiitake mushrooms (if using). When preparing the chicken, trimming away any tough sinew or excess fat will result in a cleaner flavor.
Step 2
Let’s make the delicious sauce that is key to Oyakodon! In a bowl, combine 3 Tbsp soy sauce, 1.5 to 2 Tbsp sugar, 1 Tbsp sake, 1 Tbsp oyster sauce, and 1/2 Tbsp honey. Whisk well with a whisk or spoon until the sugar is dissolved. Set this sauce aside for the flavors to meld.
Step 3
Crack the two eggs into a separate bowl. Lightly beat them with a fork or chopsticks, just enough to break the yolks and combine with the whites. It’s best not to overbeat them; a slightly mixed texture will contribute to the wonderfully soft consistency of the finished dish.
Step 4
Now, let’s start cooking! Lightly oil a heated pan. Place the prepared chicken thighs skin-side down and cook over medium heat until golden brown. Cooking the skin until crisp renders the fat and locks in the juices, making the chicken exceptionally flavorful.
Step 5
Once the chicken is lightly browned on all sides, add the sliced onions on top of the chicken. Placing the onions over the chicken allows them to cook in the flavorful chicken drippings, becoming tender and sweet. Stir-fry until the onions become translucent. If you are using shiitake mushrooms, add them at this stage and sauté them with the onions.
Step 6
When the onions and chicken are cooked through, add just enough water to the pan to cover the bottom lightly (simmering liquid). Pour in all the prepared sauce. If you find you’ve added too much water, don’t worry – you can gently skim off excess liquid with a ladle as it simmers to achieve the desired consistency.
Step 7
Once the sauce comes to a simmer, reduce the heat to medium-low and let it gently reduce until it reaches a nice saucy consistency. Continue to cook, stirring occasionally, to prevent the sauce from burning. The liquid should be thick enough to coat the rice beautifully. If you are adding mushrooms, they should be cooked during this simmering stage.
Step 8
When the sauce has thickened to your liking, gently pour the lightly beaten eggs over the mixture. Drizzle the eggs from the edges of the pan. Reduce the heat to low and gently swirl the eggs with chopsticks just until they are partially set and still a bit runny – aiming for a soft-scrambled, custardy texture. This is about 99% of the way to perfect Oyakodon!
Step 9
Serve the warm rice in a bowl, then top generously with the chicken and egg mixture, including plenty of the delicious sauce. For an optional finishing touch, sprinkle a little red pepper flakes over the top for a hint of spice. Your sweet and savory Oyakodon is now complete! Enjoy your delicious homemade meal.
