Authentic Oyakodon Made Simple

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Trim excess fat and connective tissue from the chicken thighs. Cut into 1-inch strips, then slice into small squares with the knife almost parallel to the board, giving even thickness so the chicken cooks faster and absorbs flavor better.
   ▶ ≈0:32
2. 2
   Place the cut chicken in a bowl, sprinkle with sake, and let it sit for about 5 minutes.
   ▶ ≈1:01
3. 3
   Slice the onion lengthwise into strips and cut the green onion diagonally.
   ▶ ≈1:12
4. 4
   With the stove off, combine dashi, soy sauce, mirin, and sugar directly in a frying pan, stirring until the sugar fully dissolves to make the oyakodon sauce.
   ▶ ≈1:20
5. 5
   Lay the sliced onions in a single layer in the sauce, then place the chicken evenly on top of the onions, making sure everything is evenly distributed.
   ▶ ≈1:54
6. 6
   Turn the heat to medium until it comes to a simmer, then reduce to medium-low and cook uncovered for about 5 minutes, flipping the chicken halfway through, until the chicken is no longer pink and the onions are tender; the sauce will reduce and intensify in flavor.
   ▶ ≈2:09
7. 7
   While simmering, crack the eggs into a bowl and use chopsticks to break up the whites into clumps without fully mixing, keeping a marbled contrast between whites and yolks.
   ▶ ≈2:31
8. 8
   Increase the heat to medium and, with the liquid gently simmering, drizzle the eggs over the chicken and onions in a circular pattern, adding more egg whites first since they take longer to cook than the yolks. Avoid pouring near the pan's edges to prevent overcooking, and cover briefly if needed to help set the whites.
   ▶ ≈2:59
9. 9
   Sprinkle the green onions on top and continue cooking on low heat until the eggs reach your desired doneness — traditionally served slightly runny.
   ▶ ≈3:36
10. 10
    Portion steamed rice into individual bowls, spoon the chicken and egg mixture on top, drizzle with a little of the sauce, and finish with a sprinkle of shichimi togarashi or sansho pepper to taste before serving.
    ▶ ≈3:43