Ingredients:

  • 1 cup (240 ml) Water
  • 1 tablespoon (7g) Dashi Powder (or 1 dashi stock cube, crumbled)
  • 2 tablespoons (30 ml) Soy Sauce
  • 2 tablespoons (30 ml) Mirin
  • 1 tablespoon (15 ml) Sake (optional, can substitute with extra Mirin)
  • 1 teaspoon (5 ml) Sugar
  • 1 tablespoon (15 ml) Vegetable Oil
  • 8 oz (225g) Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
  • 1 medium Yellow Onion, thinly sliced
  • 4 Large Eggs, lightly beaten
  • 2 cups Cooked Japanese Short-Grain Rice (e.g., Sushi Rice), hot
  • 2 tablespoons (optional) Chopped Green Onions, for garnish
  • Pinch of Dried Seaweed Flakes (Nori Komi Furikake), for garnish

Instructions:

  1. Prepare the Dashi Broth: In the skillet, combine water, dashi powder (or crumbled stock cube), soy sauce, mirin, sake (if using), and sugar. Bring to a simmer over medium heat.
  2. Sauté the Chicken and Onion: Add vegetable oil to the simmering broth. Add the chicken and onion slices. Cook, stirring occasionally, until the chicken is cooked through and the onion is softened, about 5-7 minutes.
  3. Pour in the Eggs: Reduce heat to low. Gently pour the beaten eggs evenly over the chicken and onion mixture.
  4. Cook the Eggs: Cover the skillet with a lid and cook for 1-2 minutes, or until the eggs are mostly set but still slightly runny. The key here is to get it right!
  5. Assemble the Oyakodon: Divide the hot cooked rice between two serving bowls. Carefully spoon the chicken, onion, and egg mixture over the rice.
  6. Garnish and Serve: Garnish with chopped green onions and nori komi furikake (if using). Serve immediately.