Oyakodon

Method

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1. Beat the eggs with chopsticks just enough to streak the white through the yolk. Over-beating gives a uniform, omelette-like texture instead of soft ribbons.

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2. Combine the dashi, soy, mirin, sake and sugar in a small frying pan, about 20 cm, and bring to a simmer.

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3. Add the onion and simmer 3 minutes until translucent.

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4. Lay the chicken in a single layer and simmer 5 minutes, turning once, until just cooked through.

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5. Pour two-thirds of the egg over the surface in a spiral. Cover and cook 45 seconds without stirring.

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6. Pour over the remaining egg, cover, and cook 30 seconds more. The top should still look wet.

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7. Slide the whole thing over a bowl of hot rice, scatter with spring onion and shichimi, and eat immediately.

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Chef’s Tips

• Make one portion at a time in a small pan. Doubling it in a big pan gives you scrambled chicken, not oyakodon.
• Instant dashi powder is entirely acceptable here and is what most Japanese home cooks use on a weeknight.
• A donburi pan with a lid is traditional, but any small lidded frying pan does the same job.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Miso soup and pickles
• Green tea
• A simple cucumber sunomono salad

Storage & Reheating

Eat straight away — the egg firms and the rice goes soggy on standing. The sauce base keeps 5 days refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.