Oyakodon (Chicken and Egg Rice Bowl) Recipe (2024)

My brother is left handed. He wants to know if he can add the eggs counterclockwise. Or will this just ruin the whole dish?

Shortcut: You can buy dashi packets. You make them into a reasonable version of dashi just like you would steep a tea bag.When I see this dish on a menu, I'm always excited to order it. When Paul Simon saw it on a menu, it became a song. Guess some people just have that talent.

Also, I've found the best way to add eggs if you're left handed is to stand on your head while adding ;-)

Pouring the eggs counterclockwise is better.

But only in the Northern Hemisphere.

Counterclockwise is best in the northern hemisphere. Go clockwise south of the equator. Coriolis force. Better eating through science.

One pound of chicken thighs in bite size pieces and flip each one individually? Cook for 3 minutes more? That alone will take me 3 minutes. Is there a hack here I don’t know about?

Aww, you missed the slivers of nori sprinkled on top at the end! If I'm out of it (or I feel too rushed to cut them up), then I notice that the overall flavor is just off a little bit. Go for the nori! Just cut or tear them up over the top, right at the end.

Gee, I had a similar question about the direction for adding the eggs. Does it matter whether one is in the southern hemisphere?

When I lived in Japan, omrice or oyakodon were my go to rainy day foods! Now that I make it myself in the US I have some tips. Health tip: If you are trying a low FODMAP diet replace the onions with carrots and only use the green part of the scallions. Note from the Japanese home kitchen: don't chop the scallions. Use kitchen scissors to cut them over your bowl-makes life easy!

Made this last night. By the time you have turned over the pieces of chicken you only need a minute or so more. The point is not to overcook the chicken. This was delicious, one of those ‘whole much greater than the sum of its parts’ recipes. Highly recommended. Also a big hit with toddlers!

If it’s Hondashi type (eg dried granules), it’s usually one teaspoon per cup of water. I would go with a bit less than that and add more as you like.

This reminds me of a dish I used to order a a restaurant and always wanted the recipe for. However, it was made with tofu, which I imagine can easily be substituted for the chicken.

This dish is a thing of beauty and my absolute go to for a delicious, quick, and healthy meal. My only suggested addition is a raw egg yolk on top at the very end. Perfection.

More blissful with brown rice or tri-color rice

I think the Paul Simon song was about a Chinese dish. Even so, it’s applicable to this recipe, which nails the Japanese restaurant comfort food staple admirably. I used dashi powder but teabag or whatever will work; don’t leave it out as it’s essential to the umami content. Easy to prepare and tasty, a terrific recipe.

Did I miss the part where you beat the eggs, or is that just a given ?

I watched a video for traditional Oyakodon and they sautee the chicken first, skin side down to get a bit of brown on it and flavor in the pan, then set chicken aside to rest, then sautee onions in same chicken fat and THEN add dashi broth and add chicken back. It needed a little punch at end so a dash of fish sauce or Maggi for a little umami was JUST PERFECT. It was SO SO SO GOOD. A cold night and a quick meal is WIN!!! Even my teenagers loved it (but good lord they ate so much of the chicken.

Wondering if Trader Joe’s furikake seasoning could be substituted for togarashi, as a finishing topping?

I made 1/2. Added only 1tsp sugar and it was delicious and perfect sweetness

I made 1/2 . I added 1tsp sugar and it was delicious and perfect sweetness

First time I've left a two star review for a NYT recipe. Following the recipe and using a 10" high sided skillet: 1. The quantity of liquid seemed much too high and indeed I ended up with a soupy glop rather than a tender oyokodon. 2. In order to cook the eggs to done-ness, the chicken ended up overcooked. 3. It was under seasoned, perhaps because I used low sodium soy.

I wanted to love this because I'm obsessed with it at good Japanese restaurants, but it was just kind of bland. I left it in the fridge for a few days to see if the flavors would develop but they sadly did not.

Loooooved it! Cooked exactly as the recipe stated and couldn't have been better! Will cook it often.

I had nearly 3 lb of chicken, so I doubled everything. The texture was perfect - silky and rich - but the flavour was a bit thinner than I would prefer. Next time, I plan to halve the water while maintaining the same amount of dry dashi. Definitely comfort food, and scales well.

I understood "making sure that dashi mixture covers the chicken and onion" to mean they should be submerged. But my 1+ cup of mixture was not nearly enough. So added 1 cup more dashi mixture to make sure of coverage, and ended up having way too much liquid. What's the proper balance?

In the morning I pressed 1.5-inch cubes of firm tofu to remove water, then added tofu to a marinade of 2 tsp soy sauce, 1 tsp rice vinegar (try sake next time), 1 tsp sesame oil, and 1/2 tsp sugar. I let it marinade in the fridge until dinner time. Cooked the recipe accordingly (using instant dashi - 1 tsp dissolved in water) and the result was delicious.

A nice and quick weeknight dinner. I used dashi packet as I couldn’t find katsuobushi. Also used a bit more soy sauce but it could be because mine is low sodium. Unrelated - this article got me curious of the author (I’ve seen his other recipes in NYT) and read his piece in Catapult about his trip to Japan. Highly recommend it.

I hate trimming chicken thighs, so I put whole thighs into the dashi stock, flipped them once, and cooked until barely done, then pulled them out onto a plate and turned the stove to low. I let the thighs cool while stir frying some broccoli as a side, then I worked through them with my fingers, getting rid of the fatty bits and pulling the meat apart into smaller pieces. I put the meat back into the dashi stock, turned the burner up again, and proceeded with the egg.

Take this dish up a few notches and caramelize the onions first. At least 30 minutes on the onions alone. Really perks up the flavor, Otherwise a great dish,