Oyakodon (Japanese Chicken and Egg Rice Bowl)

By Hannah Kirshner · cooking.nytimes.com

25 min2 servings

Tender chicken and silky egg in a savory dashi broth, served over steamed rice in two quick batches.

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prepCook short-grained white rice if not already done
90 ml dashi	Make sauce, combine & set aside				Serve with shichimi togarashi if desired
30 ml dry sake
30 ml mirin
30 ml soy sauce
½ teaspoon sugar
2 skin-on chicken thighs, deboned and diced into 1–1½ inch pieces	Brown chicken skin-side down 3–4 min, dice	Add chicken, simmer 1–3 min until white	Cover, remove from heat 1 min, uncover	Slide onto rice, repeat batch 2 with remaining
1 small onion, thinly sliced lengthwise	Batch 1: simmer onion & sauce 1–2 min
4 eggs, beaten until yolks and whites are broken but still distinct	Pour half beaten eggs, cook 30 sec	Add rest of eggs & half mitsuba, low heat 20 sec
6 sprigs mitsuba, cut into 1-inch lengths, or 2 scallions, thinly sliced on a sharp diagonal
Short-grained white rice, cooked, for serving
Shichimi togarashi (optional)

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