Chicken Oyakodon
This was one of my favorite comfort meals during the pandemic lockdowns. So easy and so filling!
What You Need
Ingredients (1–2 servings):
• 3 boneless chicken thighs (diced)
• 3 eggs
• 1/2 onion, thinly sliced
• 1/2 cup dashi (or chicken broth)
• 1.5 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake (optional, but adds depth)
• Steamed rice to serve
Let’s Cook!
Brown the chicken thighs in a pan for extra flavor, then remove.
In the same pan, cook sliced onions until soft.
Add the chicken back in, then pour in the dashi, soy sauce, mirin, and sake.
Simmer for 5–6 minutes until the chicken is fully cooked.
Lightly beat the eggs and pour gently over the top. Cover and cook for 1–2 minutes, or until the eggs are just set.
Serve over hot rice
Time Saving Tips
• You can skip the onions if you’re in a rush — still fire
• I usually make the dashi with Hondashi powder for speed!
