Oyakodon (Japanese Chicken & Egg Rice Bowl)

1. Make the broth
2. Combine dashi, soy sauce, mirin, and sugar in a small pan or donabe. Bring to a gentle simmer.
3. Cook the onion
4. Add sliced onion to the simmering broth. Cook for 3–4 minutes until soft and translucent.
5. Add the chicken
6. Lay chicken pieces into the broth in a single layer. Simmer gently for 4–5 minutes until just cooked through.
7. Add the egg
8. Beat eggs just enough to break the yolks without fully mixing — you want ribbons of white and yellow, not a uniform scramble. Pour over the chicken and onion. Cover immediately.
9. Steam the egg
10. Cook covered on low for 60–90 seconds. The egg should be just barely set — still glossy and wobbly in the centre.
11. Serve
12. Slide directly over a bowl of hot rice, broth and all.

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Notes:

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• The egg is meant to be soft and custardy — not cooked through. It finishes on the hot rice.
• Don’t fully beat the egg — streaks of white and yolk make the texture better
• Proper dashi makes a real difference. Instant dashi powder works well.

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