Ingredients
Method
- Combine chicken, sake, salt, and white pepper in a bowl; marinate for 10 minutes.
- In a small mixing bowl, add dashi, soy sauce, mirin, and sugar. Mix until the sugar dissolves, then set aside.
- Crack eggs into a bowl. Gently lift the egg yolks with chopsticks a few times, ensuring egg whites are not completely mixed to create a marbled pattern.
- In a medium frying pan over medium heat, add onions and dashi mixture. Simmer until fragrant, about 1-2 minutes.
- Add the chicken and cook for 5 minutes, flipping halfway, until no longer pink.
- Pour in the eggs and gently scramble with a rubber spatula until just set with slightly runny tops.
- Serve over white rice. Garnish with green onion, sesame seeds, and togarashi.
Nutrition
Notes
- Use high-quality eggs! Fresh eggs with a rich golden orange-yellow yolk will yield the best flavor and texture.
- Use scissors to cut the yolk. If you want the authentic chicken oyakodon look where the egg whites and egg yolks pop with contrast, use scissors to cut the egg yolks instead of mixing them.
- Cook the onions until softened. Cook the onions until they are translucent, fragrant, and lightly softened before adding the chicken. This will caramelize them for the final result.
- Remove from heat when eggs are slightly runny. Remove the eggs when they are set but slightly runny on top. The residual heat will continue to cook them when you serve them.
- Storage Instructions: Chicken oyakodon is best served immediately, but you can save any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: reheat in the microwave until warm or reheat on the stove in a pan over medium heat until warm.