Oyakodon (Chicken and Egg Rice Bowl)

1Preparation

1. Rinse the rice in cold water, rubbing it gently, until the water is almost clear, then drain.
2. Soak the kombu in the 1.5 cups of water while you prepare the rest.
3. Cut the chicken into bite-sized pieces and slice the onion thinly.
4. Beat the eggs lightly with a fork, just 10 strokes, so streaks of white and yolk remain.

2Cooking

1. Bring the rice and 540 ml water to a boil in a pot, cover, lower the heat and cook for 15 minutes, then rest off the heat, covered, for 10 minutes.

   🔥 low heat⏱ 20 min timer
2. Heat the kombu water until small bubbles appear, then remove the kombu before it boils.

   🔥 medium heat⏱ 5 min timer
3. Add the bonito flakes, turn off the heat, leave for 2 minutes until they sink, then strain the broth.

   ⏱ 2 min timer
4. Return the broth to a wide pan with the soy sauce, sugar and onion, and simmer until the onion softens.

   🔥 medium heat⏱ 4 min timer
5. Add the chicken and simmer gently, stirring, until fully cooked with no pink left.

   🔥 medium heat⏱ 7 min timer
6. Pour two-thirds of the egg in a circle over the chicken, cover until the edges set, then pour the rest and turn off the heat as soon as it is half-set and glossy.

   🔥 low heat⏱ 2 min timer

3Serving

1. Divide the hot rice between 4 bowls.
2. Slide a quarter of the chicken and egg with a little broth onto each bowl, top with green onion and serve at once.

💡 Tips & common mistakes

• Common mistake: cooking the egg until dry. It keeps cooking on the hot rice, so turn off the heat while it is still soft and glossy.
• Don't beat the eggs smooth; the white and yellow streaks are part of the dish.
• For single portions as in Japan, cook each serving on its own in a small pan.

🔁 Substitutions

• Bonito flakes: 3 soaked dried shiitake mushrooms for a fish-free broth.
• Chicken breast works, though it is less juicy than thigh.