Name: Oyakodon (Japanese Chicken and Egg Rice Bowl)
Total time: 1 h
Yield: Serves 2
Cuisine: Japanese
Ingredients: 2 (4-ounce) boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; 2 tablespoons soy sauce, divided; 2 tablespoons sake, divided; ¼ cup boiling water; ¼ teaspoon instant dashi powder, such as Hondashi; 2 teaspoons sugar; 4 large eggs; ½ onion, sliced through root end into ¾-inch‑thick pieces; 2 cups cooked short-grain white rice; 1 scallion, sliced thin on bias; Shichimi togarashi

Why This Recipe Works

Oyakodon is classic Japanese comfort food: a deep bowl of steamed rice covered with a quick, lightly saucy topping of marinated chicken, egg, and onion that simmers together in sweet-savory dashi broth. Adding the eggs to the pan in two stages builds textural contrast: The first addition surrounds the chicken and onions and then puffs slightly and fully sets everything into a loosely cohesive raft. The second sees less heat and sets softly on the surface. Cooking in an 8-inch skillet is a good alternative to the traditional 6-inch oyako nabe. It corrals the components and minimizes evaporation, so the partially submerged chicken and onions simmer briskly, leaving just enough liquid to steam the eggs without drowning them; the remaining liquid reduces into a light-bodied sauce. The skillet also makes enough for two servings.

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Before You Begin

Look for instant dashi in supermarkets, in Asian markets, or online. A portion of the eggs will be slightly runny. For more fully cooked eggs, extend the covered cook time in step 5 by 2 to 3 minutes. This dish is typically served over short-grain white rice, but any rice will work.

Instructions

Combine 2 chicken thighs, trimmed and cut into 1-inch pieces; 1 tablespoon soy sauce, and 1 tablespoon sake together in bowl; let marinate for 30 minutes.

Meanwhile, combine ¼ cup boiling water and ¼ teaspoon instant dashi powder in small bowl. Whisk in 2 teaspoons sugar, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon sake.

Crack 4 eggs into medium bowl. Without breaking yolks, use chopsticks or fork to gently mix ½ teaspoon dashi mixture into egg whites. Puncture yolks and stir gently so yolks form large yellow ribbons that run through whites. Set aside.

Bring ½ onion, halved and sliced through root end into ¾-inch‑thick pieces, and remaining dashi mixture to rapid simmer in 8-inch skillet over high heat. Cover and cook until onion just begins to soften, about 2 minutes. Add chicken and cook, uncovered, stirring occasionally, until chicken is cooked through, about 6 minutes.

Add half of egg mixture, swirling pan so egg flows across skillet while gently spreading chicken and onion with chopsticks or fork to create even layer of egg. Cook, undisturbed, until eggs are just starting to set, about 2 minutes. Add remaining egg mixture, cover, and cook until second layer of egg is just starting to set, about 2 minutes.

Portion 2 cups cooked short-grain white rice into individual bowls. Top each with half of oyakodon, pouring any remaining liquid in skillet over top. Garnish with 1 scallion, sliced thin on bias, and shichimi togarashi and serve.