---
title: Oyakodon (Chicken and Egg Rice Bowl)
servings: 4
prep time: 10 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/oyakodon
---

Gather @chicken thigh{550%g}, @dashi stock{300%ml} and @short-grain rice{650%g}.

Simmer the dashi, @soy sauce{3%tbsp}, @mirin{3%tbsp} and @sugar{1%tbsp} with the sliced @onion{2} in a small skillet until the onion softens, about 4 minutes. ~{4%minutes}

Add the chicken, cover, and simmer until just cooked through, about 6 minutes. ~{6%minutes}

Beat the eggs loosely — a few streaks of white and yolk should still show.

Pour half the @egg{6} over the chicken in a spiral, cover, and let it just begin to set, about 30 seconds. ~{30%seconds}

Pour in the rest of the egg, cover again, and cook until barely set but still glossy, about 45 seconds — it finishes off the heat. ~{45%seconds}

Slide the chicken and egg whole over bowls of hot rice, scatter with @spring onion{2%stalk}, and serve immediately.