Delicious One Pot Oyakodon (Print View)

Tender chicken and eggs simmered in savory-sweet sauce over fluffy rice

# What You'll Need:

→ Protein

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

→ Vegetables & Herbs

02 - 1 medium yellow onion, thinly sliced
03 - 2 spring onions, sliced for garnish

→ Grains

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

→ Sauce

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

→ Eggs

10 - 4 large eggs, lightly beaten

# Method:

01 - Prepare all ingredients, ensuring rice is cooked and kept hot. Slice onions, cut chicken into bite-sized pieces, and beat eggs in a mixing bowl.
02 - In a large, deep skillet or donabe, combine dashi, soy sauce, mirin, sake, and sugar. Stir until sugar dissolves and bring to a gentle simmer over medium heat.
03 - Add sliced onions to the simmering liquid. Cook for approximately 3 minutes until softened and translucent.
04 - Layer chicken pieces evenly over the onions. Cover and simmer for 6-8 minutes until chicken is cooked through and no longer pink.
05 - Pour beaten eggs evenly over the chicken and onion mixture. Cover and cook for 1-2 minutes until eggs are softly set but still slightly runny.
06 - Spoon hot Japanese rice into individual serving bowls. Gently slide portions of the chicken, egg, and sauce mixture over the rice.
07 - Top each bowl with sliced spring onions. Serve immediately while eggs remain creamy and rice is piping hot.

# Insider Tips:

01 -
  • Everything cooks in one pan, meaning fewer dishes and more time to actually enjoy your meal
  • The combination of savory soy and mirin creates that addictive restaurant quality flavor without any special techniques
  • It comes together in under 30 minutes, making it perfect for those busy weeknights when you still want something special
02 -
  • The eggs continue cooking after you remove the pan from heat, so pull them slightly earlier than you think you should to avoid ending up with rubbery texture
  • Using a pan that's too small will crowd everything and make the sauce too salty, so give your ingredients enough room to simmer properly
03 -
  • If you can find it, using a donabe really does make a difference in how evenly everything cooks, though any deep skillet works perfectly fine
  • The ratio of sauce ingredients creates that perfect balance, so resist the urge to add extra soy sauce unless you've truly tasted it first

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