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This week's recipe is Oyakodon. Let's get started.


1 tablespoon olive oil

4 skinless, boneless chicken thighs, cut into small pieces

1 onion, cut in half and sliced

2 cups dashi stock, made with dashi powder

¼ cup soy sauce

3 tablespoons mirin (Japanese rice wine)

3 tablespoons brown sugar

4 large eggs

4 cups hot cooked white rice


Heat oil in a large skillet over medium heat. Add chicken and cook until beginning to brown, about 5 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes.

Pour in stock, then whisk in soy sauce, mirin, and brown sugar; stir until sugar dissolves. Bring to a boil, then lower heat and simmer until slightly reduced, about 10 minutes.

Whisk eggs in a bowl until well-beaten, then pour into the hot stock mixture. Cover the skillet, reduce the heat, and steam until egg is cooked, about 5 minutes. Remove from the heat.

Divide rice among 4 deep soup bowls and top with equal amounts of the soup mixture.

If you Try it? We would love to know about it.

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