Oyakodon (chicken and egg rice bowl)

A Japanese chicken dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 30 min

Organic sourcing

Onions and spring onions are best sourced organic due to their representation on the Dirty Dozen list, reducing pesticide intake. Eggs are also better organic as they often come from better-fed hens.

Ingredients

• 2 cups short-grain white rice
• 500 g chicken thighs, boneless and skinless
• 1 onion
• 4 eggs
• 1 1/2 cups dashi stock
• 1/4 cup good-quality soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tbsp sugar
• 2 spring onions, sliced
• to taste sea salt

Method

1. Rinse the rice under cold water until the water runs clear, then cook according to package instructions.
2. Slice the chicken thighs into bite-sized pieces and the onion into thin slices.
3. In a large pan, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat.
4. Add the onion slices to the simmering liquid and cook until translucent.
5. Add the chicken pieces to the pan and cook until they are just cooked through.
6. Beat the eggs in a bowl gently; they should be mixed but not frothy.
7. Pour the beaten eggs over the chicken and onion in a circular motion. Cover the pan.
8. Cook until the eggs are just set but still slightly runny, about 1-2 minutes.
9. Serve the oyakodon over individual bowls of steamed rice. Garnish with sliced spring onions.

Notes

• You can substitute dashi with chicken stock if unavailable.
• Adjust the sugar to taste if you prefer a less sweet broth.
• To make ahead, prep and slice ingredients; cook just before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.