Oyakodon (Japanese Chicken and Egg Bowl)

I wanted to make Oyakodon today.

I found a recipe online, but I could only find pre-mixed Hon-Tsuyu at the store, so I had to adapt and remove some of the standard ingredients like mirin, sake, soy sauce, and dashi. Hon-Tsuyu is already seasoned/diluted, so we can just use water to dilute it instead.

Here are my notes and instructions for preparing the dish:

Ingredients

• Chicken thigh: Cut into bite-size cubes
• Onion: Sliced thinly
• Eggs: 3 eggs (lightly whisked)
• Hon-Tsuyu (pre-mixed): 3 tbsp
• Water: 6 tbsp
• Spring onions: Finely sliced, for garnish
• Steamed Rice: 1-2 warm bowls

Instructions

1. Prep: Cut the chicken into bite-size cubes and slice the onion.
2. Dilute the Sauce: Mix 3 tbsp of Hon-Tsuyu with 6 tbsp of water in a small pan.
3. Build the Base & Cook: Add the sliced onions and chicken to the pan with the sauce. Simmer gently over medium-low heat for 8–10 minutes until the chicken is cooked through.
4. Egg Finish: Lightly whisk the 3 eggs and pour them evenly over the chicken and onions. Cover with a lid and let it set softly on low heat for about 1 minute—keep it slightly runny; do not overcook.
5. Serve: Slide everything over a warm bowl of rice and garnish with green onions.

Disclaimer: The ideas presented in this post are solely my personal perspective and have not been substantiated by any verifiable evidence. Please form your own opinions on such matters.