# Oyakodon (from Just One Cookbook)

Video: [Authentic Oyakodon Made Simple | Japanese Chicken & Egg Bowl](https://www.youtube.com/watch?v=SgIMT1L7kXM) by [Just One Cookbook](https://www.youtube.com/@justonecookbook).
RecipesMD is not affiliated with Just One Cookbook. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: 30 min
- Ontario estimate*: ~$8.63 per serving, ~$17.26 for ~2 portions (assumed); saves ~$9.37* per serving (52%) vs ordering out (~$18.00*). * Estimate: 2 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 2 portions were assumed; restaurant comparison is a typical Ontario Japanese restaurant plate at ~$18, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 10 oz boneless, skinless chicken thighs
- 1 Tbsp sake
- half an onion onion
- a green onion green onion
- ½ cup dashi
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
- four large eggs eggs
- steamed rice steamed rice
- to taste shichimi togarashi or sansho pepper

## Steps

1. [0:22](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=22s) Trim excess fat and connective tissues from the chicken thighs.
2. [0:27](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=27s) Cut the chicken along the grain into one-inch strips, then slice into one-inch squares.
3. [1:07](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=67s) Place the chicken in a tray and sprinkle with sake, letting it sit for five minutes.
4. [1:12](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=72s) Slice half an onion lengthwise into quarter-inch strips and slice a green onion diagonally.
5. [1:20](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=80s) In a medium frying pan off the heat, combine dashi, soy sauce, mirin, and sugar, stirring until dissolved.
6. [1:37](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=97s) Arrange the sliced onions in a single layer in the pan.
7. [1:41](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=101s) Place the chicken in an even layer over the onions.
8. [2:13](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=133s) Turn the heat to medium to bring to a simmer, then lower to medium-low.
9. [2:18](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=138s) Cook uncovered for about 5 minutes, flipping the chicken halfway, until no longer pink and onions are tender.
10. [2:30](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=150s) Crack the eggs into a bowl and lightly chop the whites with chopsticks without fully mixing.
11. [3:13](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=193s) Increase heat to medium and drizzle the eggs in a circular pattern over the chicken and onions.
12. [3:30](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=210s) Cover the pan briefly to help set the egg whites.
13. [3:36](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=216s) Top with green onions and cook on low heat until the eggs reach your preferred doneness.
14. [3:45](https://www.youtube.com/watch?v=SgIMT1L7kXM&t=225s) Portion steamed rice into individual bowls, spoon the chicken and egg mixture on top, and drizzle with sauce.

## Equipment

- knife
- cutting board
- tray
- medium frying pan
- chopsticks
- bowls
- lid

## What the video didn't say

- Exact doneness preference for eggs
- Exact cooking time for final egg set stage

Source page: https://recipesmd.com/v/just-one-cookbook-oyakodon