{November 14, 2018}

This Japanese dish literally means chicken and egg rice bowl. I first learned how to make oyakodon from Cooking with Dog.


Makes about 4 servings:

  • 4 tbsp soy sauce
  • 2 tbsp sake
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 1 onion sliced into thin wedges
  • 1 lb chicken thigh
  • 8 eggs
  • 1 bunch of green onions, chopped

– Cut 1 lb of chicken into 1 inch pieces
– Slightly beat 8 eggs into a large bowl – don’t beat too much
– Mix sake (2 tbsp), mirin (2 tbsp), brown sugar (2 tbsp), and soy sauce (4 tbsp) and heat on stove
– Add onion (1 onion) and put lid on for 2-3 min
– Add chicken pieces and put lid back on
– Turn chicken pieces over
– After chicken is cooked, add 2/3 of the beaten eggs and stir lightly. Sometimes I add a bit of chicken broth to keep the egg mixture moist and fluffy. Cover with lid again.
– Simmer for 10 seconds or until slightly set. Then add rest of beaten egg. Add green onion. I like to add a bit of cayenne pepper on top as well. Cover with lid again.
– Immediately turn off stove and allow ingredients to settle and continue cooking.
– Serve over rice

This dish is savory and sweet, very easy to eat!