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🍲 Oyakodon (Chicken & Egg Rice Bowl) Recipe
Oyakodon is a classic Japanese rice bowl dish made with tender chicken and onion simmered in a savory-sweet sauce with dashi, then finished with softly cooked eggs. It's comforting, quick to prepare, and perfect for a warm homemade meal.

🛒 Ingredients – Serves 2
1/4 lb boneless chicken thigh
1/2 medium onion, thinly sliced
4 large eggs
2 servings cooked rice (about 2 to 2 1/2 cups)
4 tbsp soy sauce
2 tbsp mirin
1 tsp sugar
1/2 tbsp Japanese dashi powder (granulated type)
1 cup water
Fresh mitsuba (Japanese parsley)

👩‍🍳 Instructions
Crack the eggs into a bowl and gently beat (do not overmix).
In a small pan, combine water, soy sauce, mirin, sugar, and dashi powder. Bring to a simmer over medium heat.
Add sliced onion and simmer for 3–4 minutes until translucent.
Add chicken pieces and cook until no longer pink, about 5–6 minutes.
Pour the beaten eggs over the chicken and onion. Cover with a lid and cook for 1–2 minutes until eggs are just set but still slightly runny.
Serve over steamed rice and place whole mitsuba leaves on top as garnish.

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