Japanese Oyakodon (親子丼) — Chicken and Egg Rice Bowl

• 360 gcooked Japanese short-grain rice
• 300 gboneless skinless chicken thigh meat
• 120 gyellow onion (thinly sliced)
• 4large eggs
• 180 mlawase dashi (kombu and bonito stock)
• 3 tbspkoikuchi soy sauce
• 2 tbspmirin
• 1 tbspsake
• 2 tspgranulated sugar
• 6 sprigmitsuba (cut into 3 cm lengths)
• 0.5 tspshichimi togarashi (optional, for sprinkling)

Instructions

1. 1

   Cut the chicken thigh meat into 2 cm bite-size pieces so it cooks quickly and stays tender. Lightly beat the eggs in a bowl with chopsticks or a fork, leaving visible streaks of yolk and white rather than making a fully uniform mixture.

2. 2

   Combine the awase dashi, soy sauce, mirin, sake, and sugar in a measuring jug and stir until the sugar dissolves. Divide this sauce, the sliced onion, chicken, and beaten eggs into two equal portions because oyakodon is best cooked one bowl at a time.

3. 3

   For the first serving, pour half of the sauce into a small 20 cm skillet or oyakodon pan and bring it to a gentle simmer over medium heat. Add half of the onion and simmer for 2 minutes, until the slices begin to soften but still hold their shape.

4. 4

   Add half of the chicken pieces in a single layer and simmer for 4 to 5 minutes, turning once, until the chicken is cooked through and reaches 74 C in the thickest piece. Keep the liquid at a gentle bubble rather than a hard boil so the meat remains juicy.

5. 5

   Pour about two-thirds of one egg portion over the chicken and onion, circling from the outside toward the center. Cover the pan and cook for 45 seconds, then add the remaining egg and cook uncovered for 20 to 30 seconds so the surface stays softly set and glossy.

6. 6

   Place 180 g of hot cooked rice in a donburi bowl and slide the chicken, onion, egg, and sauce directly over the rice. Garnish with half of the mitsuba and repeat the cooking process for the second serving, then finish with a measured pinch of shichimi togarashi if desired.