Chicken Oyako Recipe

Prepare rice

Cook 4 cups of Japanese short-grain rice according to your rice cooker or stovetop method so it will be ready when the oyako is finished.

Cut onion in half lengthwise and slice thinly into half-moons (about 4 mm / 1/8 in thick). Slice scallions thinly on the diagonal; separate white and green parts if desired.

Trim excess fat from the chicken thighs, leaving skin if using. Cut each thigh into bite-size pieces roughly 3–4 cm (1–1.5 in). Season lightly with 1 tsp salt and 1/4 tsp black pepper and set aside.

Crack the eggs into a bowl and beat lightly until just combined; do not overbeat. Keep ready.

In a medium bowl or measuring cup, combine 300 ml warm dashi, 3 tbs soy sauce, 3 tbs mirin, 2 tbs sake and 1 tsp sugar. Stir to dissolve the sugar. Keep warm.

Heat a large skillet with a lid (about 10–12 inch / 25–30 cm) over medium heat. Add 1 tsp vegetable oil and swirl to coat.

Add the sliced onion (and the white parts of scallion if separated) and sauté for 2–3 minutes until slightly softened but not fully translucent.

Add the seasoned chicken pieces to the skillet, arranging them in a single layer as much as possible. Sear for 1–2 minutes to develop slight color on the skin side, then pour the warm sauce evenly over the chicken and onions.

Bring the sauce to a gentle simmer, then reduce heat to medium-low. Partially cover with a lid and simmer for 5–7 minutes until the chicken is cooked through (internal temperature ~75°C / 165°F) and onions are translucent. Skim any excess foam if needed.

Stir the beaten eggs briefly to loosen them, then pour the eggs gently and evenly over the simmering chicken and onion in two streams. Do not stir; instead, cover with the lid and cook for 1½–2 minutes for slightly runny custard, or 2–3 minutes for firmer set eggs. The eggs should be softly set and slightly jiggly.

While the eggs finish, thinly slice the green parts of the scallions and have mitsuba or cilantro ready for garnish.

Turn off the heat. Let the covered skillet sit for 30 seconds to 1 minute to finish residual cooking if needed.

Divide steamed rice among 4 donburi bowls. Using a spatula or large spoon, gently transfer the chicken, onions and egg mixture on top of each bowl of rice, distributing evenly so each serving gets a good portion of sauce and custard-like egg.

Garnish with sliced scallion greens, mitsuba or cilantro if using, and a light sprinkle of shichimi togarashi or toasted sesame seeds if desired.

Serve immediately while hot. Provide extra soy sauce or pickles on the side if desired.