Recipe from Mia Prohaska

Oyakodon is one of the major comfort foods of Japan. It’s a sweet and savory egg and chicken dish served over rice. The trick to this dish is getting the eggs the right amount of sweet and savory.


  • Three chicken thighs
  • Four eggs
  • One onion sliced
  • 1 cup bone broth stock
  • 4 tablespoons of mirin
  • 3 tablespoons of tamari or soy sauce
  • 2 tablespoons of coconut sugar
  • Green onion and pickled ginger for garnish
  1. Combine stock, mirin, tamari (soy) sauce, and sugar into measuring cup
  2. Chop up an onion into sizable chunks and chicken into smaller chunks 
  3. Sauté half the onion until soft in a pan under medium-high heat
  4. Pour half of the sauce on top and let onions soak up the sauce on simmer
  5. After 2 minutes add half the cut chicken, and let it cook in sauce until reduced by 1/3.
  6. Scramble 2 eggs and pour on top of the chicken and onions in sauce.
  7. Put on the lid and wait for eggs to cook. You want it slightly soft and runny but firm enough to hold it’s shape
  8. Throw this over a bowl of rice and add a pinch of pickled ginger and onion.
  9. Repeat process with the remainder of ingredients


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