Ingredients
Main Ingredients
- 2 chicken thighs, cut into thin, bite-sized pieces
- 4 large eggs
- 1 small onion, thinly sliced
- 2 ⅓ tablespoons tsuyu base (concentrated seasoned dashi)
- ¾ cup water
- 2 servings steamed rice
- 1 stalk green onion or mitsuba (Japanese parsley), chopped
- Sesame seeds (optional)
- Togarashi spice (optional)
Instructions
- Prepare the Sauce: Mix the tsuyu base with water in a bowl and set it aside.
- Cook Onions and Chicken: Heat a pan over medium heat, then add the thinly sliced onion and chicken thigh pieces. Pour in the prepared tsuyu sauce and simmer until the chicken is fully cooked and the onions have softened, about 5 minutes.
- Add Beaten Eggs: Lightly beat the eggs in a container with a spout for easy pouring. Drizzle the beaten eggs evenly over the chicken and onion mixture in the pan. Sprinkle the chopped green onions on top, cover the pan, and let the eggs cook to your preferred doneness, between 1 to 3 minutes.
- Serve: Divide steamed rice into large bowls. Top each with the chicken and egg mixture along with any remaining sauce. Garnish with sesame seeds and togarashi if desired. Serve immediately and enjoy your Oyakodon.
Notes
- For a lighter flavor, adjust the amount of tsuyu base to taste.
- Use mitsuba if available for a more authentic garnish.
- To ensure even cooking, cover the pan after adding the eggs to gently steam them.
- Steamed rice is essential for the best texture; freshly cooked rice is recommended.
- Togarashi adds a spicy kick, but can be omitted or replaced with shichimi for variety.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
