Oyako Recipe

Prepare ingredients

Thinly slice the onion. Cut chicken thighs into bite-size pieces (about 1-inch). Thinly slice scallions on a bias. Crack eggs into a bowl and beat lightly until combined; keep a small fork or chopsticks handy to break up any strands while pouring.

In a skillet or shallow saucepan with a lid (10–12-inch skillet works well), combine the dashi, soy sauce, mirin, sugar, and sake (if using). Stir and bring to a gentle simmer over medium heat.

Add the sliced onion to the simmering broth. Cook for 3–4 minutes until the onion begins to soften and turn translucent but still holds shape.

Scatter the bite-size chicken pieces evenly over the onions. Increase heat briefly until the liquid returns to a gentle simmer, then reduce to medium-low. Cover and simmer 5–7 minutes, or until the chicken is cooked through (internal temperature ~74°C / 165°F) and juices run clear.

Give the beaten eggs a quick stir. Option A (typical): Pour the eggs slowly and evenly over the simmering chicken and onions in a circular motion so the egg ribbons set in layers. Option B (firmer set): Pour all at once for a more fully set texture. Do not stir after pouring.

Cover the pan immediately and cook on low for 1–2 minutes for slightly runny egg ribbons, or 2–3 minutes for a more fully set egg. Check one spot to ensure eggs are set to your liking but still moist.

Sprinkle the sliced scallions over the eggs in the final 30 seconds of resting under the lid so they soften but remain bright.

Divide warm steamed rice among four bowls (or 1 bowl per serving specified).

Gently slide portions of the chicken, onion, and egg over the rice using a spatula or large spoon, making sure each portion gets some broth for flavor and moisture.

Garnish with shredded nori or mitsuba if using. Serve immediately while hot.