Oyakodon

Instructions

1. 1

   Make the sauce: in a small jug or bowl combine dashi stock, soy sauce, mirin, sake and caster sugar. Stir until the sugar dissolves and set to one side.

2. 2

   Peel and cut the brown onion into thin half-moons (about 3 mm thick). This will cook quickly and meld into the sauce.

3. 3

   Trim any excess fat from the chicken thigh and cut into bite-sized pieces (about 2 cm). Pat dry with kitchen paper so the pieces brown slightly in the pan.

4. 4

   Heat a frying pan over medium heat and add the vegetable oil. When the oil shimmers, add the sliced brown onion and cook, stirring, until soft and translucent, about 5 minutes.

5. 5

   Add the chicken pieces to the pan and stir to separate. Cook for 2–3 minutes until the outside is sealed but the chicken is not yet fully cooked.

6. 6

   Pour the prepared sauce evenly over the chicken and onions. Bring to a gentle simmer, cover and simmer on low for 3–4 minutes until the chicken is cooked through.

7. 7

   While the chicken simmers, beat the eggs lightly in a bowl — just enough to combine whites and yolks; you want some visible streaks for a silkier texture.

8. 8

   Turn the heat to low. Pour the beaten eggs evenly over the simmering chicken and onion. Cover the pan and cook for 1–2 minutes until the eggs are just set but still slightly runny.

9. 9

   Scatter the thinly sliced spring onions over the set eggs. Remove the pan from the heat and let rest for 30 seconds before serving.

10. 10

    Divide between 3 bowls and serve immediately over steaming white rice. Optionally garnish with a little extra soy or a pinch of shichimi togarashi.

Tips

• Use boneless skinless thigh rather than breast for juicier results; thigh tolerates a little more heat.
• Pat chicken dry before searing to avoid steaming and to get a little colour — this adds flavour to the sauce.
• Beat the eggs only lightly. Slightly streaky eggs make the final texture more delicate than fully whisked omelette.
• If you must make ahead, cook through to the egg stage and cool quickly, then reheat gently in a pan with a splash of dashi or water — don't microwave at high power or the eggs will become rubbery.
• If you don’t have dashi, use light chicken stock and add a 1 cm strip of kombu while warming, then remove before adding to the pan for extra umami.

Substitutions

• chicken thigh, boneless skinless → chicken breast, thinly sliced (use briefly and avoid overcooking)

  Noticeably different

• dashi stock → light chicken stock with a 1 cm piece of kombu added while warming

  Stays close

• mirin → dry sherry plus 1 tsp caster sugar (for sweetness and acidity)

  Stays close

• soy sauce → tamari (for gluten-free)

  Stays close

Nutrition

Per serving · estimated

390

Calories

36 g

Protein

9 g

Carbs

23 g

Fat

1 g

Fibre

6 g

Sugar

700 mg

Sodium

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