Oyakodon Recipe

Cooking Directions

1. 1

   Prepare the Sticky Rice

   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes. Drain and cook the rice according to your rice cooker or stovetop instructions.

2. 2

   Cook the Chicken and Onions

   In a large skillet or pan, heat a little oil over medium heat. Add the sliced onion and sauté until caramelized, about 5 minutes. Add the chicken thighs and cook until browned on all sides.

3. 3

   Make the Sauce

   In a bowl, mix the soy sauce, mirin, and dashi stock. Pour this mixture over the chicken and onions in the skillet. Bring to a simmer and cook for about 10 minutes, or until the chicken is cooked through.

4. 4

   Add the Eggs

   Lightly beat the eggs in a bowl. Pour the eggs over the chicken mixture in the skillet. Cover and cook for about 5 minutes, or until the eggs are just set.

5. 5

   Serve

   Fluff the cooked sticky rice and divide it into bowls. Spoon the chicken and egg mixture over the rice, and garnish with chopped green onions. Season with salt and pepper to taste.