Oyakodon

Name: Oyakodon
Total time: 32 min
Yield: 4 servings
Ingredients: 600 g sushi rice; 720 ml Water; 2 piece Yellow onion; 4 piece Spring onions; 600 g Chicken thigh; 8 piece Egg; 400 ml Dashi stock; 80 ml Soy sauce; 80 ml Mirin; 60 ml sake; 1 tbsp Caster sugar; 20 g Mitsuba

32 min · 10 min active · makes ~3.3 kg · Medium

Silky egg and tender chicken simmered in mirin-sweetened broth with mitsuba, served over steamed rice.

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Oyakodon

Silky egg and tender chicken simmered in mirin-sweetened broth with mitsuba, served over steamed rice.

See more →

TOTAL TIME

32 min

ACTIVE TIME

10 min

QUANTITY

~3.3 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/12

Tools0/13

Ingredients

0/12 gathered · 4 servings

600g

720ml

2piece

4piece

600g

8piece

400ml

80ml

60ml

1tbsp

20g

#	Quantity	Notes	State
1	600g	—	—
2	720ml	—	—
3	2piece	—	—
4	4piece	—	—
5	600g	—	—
6	8piece	—	—
7	400ml	—	—
8	80ml	—	—
9	80ml	—	—
10	60ml	—	—
11	1tbsp	—	—
12	20g	—	—

Tools

14 items

Serveware

1 item

Procedure

28 steps

1 of 28

Tip the sushi rice into the large saucepan.

Sushi rice · 600 g

⏱ 10s

ResultSushi rice

2 of 28

Cover the rice with cold water, swirl it with your hand, then carefully pour off the cloudy water; repeat four or five times until the water runs nearly clear.

⏱ 1 min

ResultRinsed sushi rice

3 of 28

Pour the measured water over the rinsed rice.

Water · 720 ml

⏱ 10s

ResultRinsed sushi rice and water

4 of 28

Set the saucepan over high heat and bring it to a full boil, stirring once to prevent sticking.

⏱ 5 min

ResultBrought-to-the-boil rice

5 of 28

Clamp the lid firmly on the saucepan.

⏱ 10s

6 of 28

Reduce the heat to the lowest possible setting and cook undisturbed for 12 minutes — do not lift the lid.

⏱ 12 min

ResultSimmered rice

7 of 28

Remove the saucepan from the heat and leave it, still covered, to steam in its own heat for 10 minutes.

⏱ 10 min

ResultSteamed sushi riceused in step 29

8 of 28

Halve each onion through the root, then peel away the papery outer layers and discard them.

Yellow onion · 2 piece

⏱ 30s

ResultPeeled yellow onion

9 of 28

Slice each onion half thinly from root to tip into half-moon pieces about 5 mm thick.

Peeled yellow onion · step 8

⏱ 1 min

ResultSliced yellow onionused in step 23

10 of 28

Cut away the root ends and any ragged dark tips from the spring onions.

Spring onions · 4 piece

⏱ 20s

ResultTrimmed spring onions

11 of 28

Strip away the outermost layer from each spring onion and discard it.

Trimmed spring onions · step 10

⏱ 30s

ResultPeeled spring onions

12 of 28

Cut the spring onions into thin rounds at a slight diagonal and set them aside on the board.

Peeled spring onions · step 11

⏱ 30s

ResultSliced Spring Onionsused in step 31

13 of 28

Lay the chicken thighs flat and trim away any large pieces of excess fat or sinew.

Chicken thigh · 600 g

⏱ 1 min

ResultTrimmed chicken thighs

14 of 28

Cut each thigh on the diagonal into irregular bite-sized pieces about 3 cm across so they cook quickly and evenly.

Trimmed chicken thighs · step 13

⏱ 1 min

ResultBite-sized chicken piecesused in step 25

15 of 28

Crack all 8 eggs into the medium bowl, discarding the shells.

Egg · 8 piece

⏱ 30s

ResultEgg

16 of 28

Beat the eggs briefly with a fork — just enough to break the yolks and combine them loosely with the whites, leaving visible streaks; do not over-beat.

⏱ 20s

ResultLightly beaten eggsused in step 27

17 of 28

Pour the dashi stock into the wide frying pan.

Dashi stock · 400 ml

⏱ 10s

ResultDashi stock

18 of 28

Add the soy sauce to the pan.

Soy sauce · 80 ml

⏱ 5s

ResultDashi stock and soy sauce

19 of 28

Add the mirin to the pan.

Mirin · 80 ml

⏱ 5s

ResultDashi stock and soy sauce and mirin

20 of 28

Add the sake to the pan.

Sake · 60 ml

⏱ 5s

ResultDashi stock and soy sauce mixture

21 of 28

Add the caster sugar to the pan.

Caster sugar · 1 tbsp

⏱ 5s

ResultDashi stock and soy sauce mixture

22 of 28

Stir everything together until the sugar has dissolved completely.

⏱ 20s

ResultOyakodon broth

23 of 28

Scatter the sliced onion evenly across the broth in the pan.

Sliced yellow onion · step 9

⏱ 10s

ResultSliced yellow onion and oyakodon broth

24 of 28

Set the pan over medium heat and simmer, stirring occasionally, until the onion has softened and turned translucent, about 4 minutes.

⏱ 4 min

ResultSoftened onion in broth

25 of 28

Lay the chicken pieces in a single layer over the onion in the simmering broth.

Bite-sized chicken pieces · step 14

⏱ 10s

ResultSoftened onion in broth and bite-sized chicken pieces

26 of 28

Simmer over medium heat, turning the pieces once with tongs halfway through, until the thickest piece of chicken reads 74 °C on a thermometer, about 5 minutes.

⏱ 5 min

ResultCooked chicken in broth

27 of 28

Pour the beaten egg evenly over the chicken and onion in a steady, circular motion so it covers the surface.

Lightly beaten eggs · step 16

⏱ 10s

ResultLightly beaten eggs and cooked chicken in broth

28 of 28

Leave the egg to cook undisturbed over medium-low heat for about 60 seconds, until the edges are just set but the centre is still slightly runny and custardy — pull the pan off the heat while it still trembles. Use pasteurised eggs for this soft finish, or cook for 1 minute more until the egg is set.

⏱ 1 min

ResultOyakodon fillingused in step 30

Total Time32 min

#	Product	Action
1	600 g	Tip the sushi rice into the large saucepan.⏱ 10sResultSushi rice
2	—	Cover the rice with cold water, swirl it with your hand, then carefully pour off the cloudy water; repeat four or five times until the water runs nearly clear.⏱ 1 minResultRinsed sushi rice
3	720 ml	Pour the measured water over the rinsed rice.⏱ 10sResultRinsed sushi rice and water
4	—	Set the saucepan over high heat and bring it to a full boil, stirring once to prevent sticking.⏱ 5 minResultBrought-to-the-boil rice
5	—	Clamp the lid firmly on the saucepan.⏱ 10s
6	—	Reduce the heat to the lowest possible setting and cook undisturbed for 12 minutes — do not lift the lid.⏱ 12 minResultSimmered rice
7	—	Remove the saucepan from the heat and leave it, still covered, to steam in its own heat for 10 minutes.⏱ 10 minResultSteamed sushi riceused in step 29
8	2 piece	Halve each onion through the root, then peel away the papery outer layers and discard them.⏱ 30sResultPeeled yellow onion
9	Peeled yellow onionstep 8	Slice each onion half thinly from root to tip into half-moon pieces about 5 mm thick.⏱ 1 minResultSliced yellow onionused in step 23
10	4 piece	Cut away the root ends and any ragged dark tips from the spring onions.⏱ 20sResultTrimmed spring onions
11	Trimmed spring onionsstep 10	Strip away the outermost layer from each spring onion and discard it.⏱ 30sResultPeeled spring onions
12	Peeled spring onionsstep 11	Cut the spring onions into thin rounds at a slight diagonal and set them aside on the board.⏱ 30sResultSliced Spring Onionsused in step 31
13	600 g	Lay the chicken thighs flat and trim away any large pieces of excess fat or sinew.⏱ 1 minResultTrimmed chicken thighs
14	Trimmed chicken thighsstep 13	Cut each thigh on the diagonal into irregular bite-sized pieces about 3 cm across so they cook quickly and evenly.⏱ 1 minResultBite-sized chicken piecesused in step 25
15	8 piece	Crack all 8 eggs into the medium bowl, discarding the shells.⏱ 30sResultEgg
16	—	Beat the eggs briefly with a fork — just enough to break the yolks and combine them loosely with the whites, leaving visible streaks; do not over-beat.⏱ 20sResultLightly beaten eggsused in step 27
17	400 ml	Pour the dashi stock into the wide frying pan.⏱ 10sResultDashi stock
18	80 ml	Add the soy sauce to the pan.⏱ 5sResultDashi stock and soy sauce
19	80 ml	Add the mirin to the pan.⏱ 5sResultDashi stock and soy sauce and mirin
20	60 ml	Add the sake to the pan.⏱ 5sResultDashi stock and soy sauce mixture
21	1 tbsp	Add the caster sugar to the pan.⏱ 5sResultDashi stock and soy sauce mixture
22	—	Stir everything together until the sugar has dissolved completely.⏱ 20sResultOyakodon broth
23	Sliced yellow onionstep 9	Scatter the sliced onion evenly across the broth in the pan.⏱ 10sResultSliced yellow onion and oyakodon broth
24	—	Set the pan over medium heat and simmer, stirring occasionally, until the onion has softened and turned translucent, about 4 minutes.⏱ 4 minResultSoftened onion in broth
25	Bite-sized chicken piecesstep 14	Lay the chicken pieces in a single layer over the onion in the simmering broth.⏱ 10sResultSoftened onion in broth and bite-sized chicken pieces
26	—	Simmer over medium heat, turning the pieces once with tongs halfway through, until the thickest piece of chicken reads 74 °C on a thermometer, about 5 minutes.⏱ 5 minResultCooked chicken in broth
27	Lightly beaten eggsstep 16	Pour the beaten egg evenly over the chicken and onion in a steady, circular motion so it covers the surface.⏱ 10sResultLightly beaten eggs and cooked chicken in broth
28	—	Leave the egg to cook undisturbed over medium-low heat for about 60 seconds, until the edges are just set but the centre is still slightly runny and custardy — pull the pan off the heat while it still trembles. Use pasteurised eggs for this soft finish, or cook for 1 minute more until the egg is set.⏱ 1 minResultOyakodon fillingused in step 30
Total Time		32 min

Serving

Fluff the rice once with a large spoon, then divide it between 4 serving bowls, mounding it slightly in each.
Ladle a generous portion of the chicken-and-egg filling, along with some broth, over the rice in each bowl.
Scatter the sliced spring onions evenly over each bowl.
Finish each bowl with a few sprigs of mitsuba laid on top, and serve immediately.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	648kcal
	49g
	16g
	5g
	68g
	13g
	2g
	1,536mg

Ingredients0/12

Tools0/13

Recipe

Oyakodon

Silky egg and tender chicken simmered in mirin-sweetened broth with mitsuba, served over steamed rice.

What you’ll doYou will rinse and steam sushi rice, then prepare chicken, onions and eggs. While the rice cooks, you'll build a dashi broth, simmer the onions until soft, add chicken pieces and cook them through, then pour beaten egg over everything and let it set into a soft custard. Finally you'll assemble bowls of rice topped with the chicken-and-egg mixture and finish with spring onions and mitsuba.

Serves4

Total32 min

LevelMedium

Ingredients

Sushi rice600 g
Water720 ml
Yellow onion2 piece
Spring onions4 piece
Chicken thigh600 g
Egg8 piece
Dashi stock400 ml
Soy sauce80 ml
Mirin80 ml
Sake60 ml
Caster sugar1 tbsp
Mitsuba20 g

Tools

SpoonLarge saucepanPan lidTongsChef's knifeMedium bowlWooden spoonLarge spoonLadleServing bowlForkWide frying panChopping boardThermometer

Method

Tip the sushi rice into the large saucepan.

10sLarge saucepanSushi rice · 600 g

Cover the rice with cold water, swirl it with your hand, then carefully pour off the cloudy water; repeat four or five times until the water runs nearly clear.

1 minLarge saucepan

Pour the measured water over the rinsed rice.

10sLarge saucepanWater · 720 ml

Set the saucepan over high heat and bring it to a full boil, stirring once to prevent sticking.

5 minLarge saucepan

Clamp the lid firmly on the saucepan.

10sLarge saucepan, Pan lid

Reduce the heat to the lowest possible setting and cook undisturbed for 12 minutes — do not lift the lid.

12 minLarge saucepan

Remove the saucepan from the heat and leave it, still covered, to steam in its own heat for 10 minutes.

Result · Steamed sushi rice · used in step 29

10 minLarge saucepan

Halve each onion through the root, then peel away the papery outer layers and discard them.

30sChopping board, Chefs knifeYellow onion · 2 piece

Slice each onion half thinly from root to tip into half-moon pieces about 5 mm thick.

Result · Sliced yellow onion · used in step 23

1 minChopping board, Chefs knifePeeled yellow onion · step 8

Cut away the root ends and any ragged dark tips from the spring onions.

20sChopping board, Chefs knifeSpring onions · 4 piece

Strip away the outermost layer from each spring onion and discard it.

30sChopping board, Chefs knifeTrimmed spring onions · step 10

Cut the spring onions into thin rounds at a slight diagonal and set them aside on the board.

Result · Sliced Spring Onions · used in step 31

30sChopping board, Chefs knifePeeled spring onions · step 11

Lay the chicken thighs flat and trim away any large pieces of excess fat or sinew.

1 minChopping board, Chefs knifeChicken thigh · 600 g

Cut each thigh on the diagonal into irregular bite-sized pieces about 3 cm across so they cook quickly and evenly.

Result · Bite-sized chicken pieces · used in step 25

1 minChopping board, Chefs knifeTrimmed chicken thighs · step 13

Crack all 8 eggs into the medium bowl, discarding the shells.

30sMedium bowlEgg · 8 piece

Beat the eggs briefly with a fork — just enough to break the yolks and combine them loosely with the whites, leaving visible streaks; do not over-beat.

Result · Lightly beaten eggs · used in step 27

20sMedium bowl, Fork

Pour the dashi stock into the wide frying pan.

10sWide frying panDashi stock · 400 ml

Add the soy sauce to the pan.

5sWide frying panSoy sauce · 80 ml

Add the mirin to the pan.

5sWide frying panMirin · 80 ml

Add the sake to the pan.

5sWide frying panSake · 60 ml

Add the caster sugar to the pan.

5sWide frying panCaster sugar · 1 tbsp

Stir everything together until the sugar has dissolved completely.

20sWide frying pan, Wooden spoon

Scatter the sliced onion evenly across the broth in the pan.

10sWide frying panSliced yellow onion · step 9

Set the pan over medium heat and simmer, stirring occasionally, until the onion has softened and turned translucent, about 4 minutes.

4 minWide frying pan

Lay the chicken pieces in a single layer over the onion in the simmering broth.

10sWide frying panBite-sized chicken pieces · step 14

Simmer over medium heat, turning the pieces once with tongs halfway through, until the thickest piece of chicken reads 74 °C on a thermometer, about 5 minutes.

5 minWide frying pan, Tongs, Thermometer

Pour the beaten egg evenly over the chicken and onion in a steady, circular motion so it covers the surface.

10sWide frying panLightly beaten eggs · step 16

Result · Oyakodon filling · used in step 30

1 minWide frying pan

Fluff the rice once with a large spoon, then divide it between 4 serving bowls, mounding it slightly in each.

30sServing bowl, Large spoonSteamed sushi rice · step 7

Ladle a generous portion of the chicken-and-egg filling, along with some broth, over the rice in each bowl.

30sServing bowl, LadleOyakodon filling · step 28

Scatter the sliced spring onions evenly over each bowl.

15sServing bowl, SpoonSliced Spring Onions · step 12

Finish each bowl with a few sprigs of mitsuba laid on top, and serve immediately.

Result · Oyakodon

15sServing bowlMitsuba · 20 g

Printed 6 October 2026