Eva Pau's Asian Kitchen S220 Minutes

Chicken Oyakadon with sticky rice

Name: Chicken Oyakadon with sticky rice
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 200g boneless chicken thigh, or breast, cut into bite-sized pieces; 1 small onion, thinly sliced; 2 large eggs; 400g Japanese sushi rice, cooked; Oyakadon Sauce:; 250ml fresh dashi stock (or stock made from 6g dashi powder and 250ml just-boiled water); 2 tbsp light soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp sugar; To assemble:; 2 spring onions, thinly sliced; Shichimi togarashi or chilli flakes, optional

Eva PauFrom the series · Eva Pau's Asian Kitchen S2

20 min totalServes 2Easy

Time20 min

Serves2

SkillEasy

ShowEva Pau's Asian Kitchen

Method

Make the dashi by adding the dashi powder into a jug and 250ml boiled water, mix and set aside.

Beat the eggs and set aside.

In a small frying pan, add all the ingredients for the sauce - the dashi, soy sauce, mirin, sake, and sugar to a small saucepan. Add the thinly sliced onions and bring to a simmer over medium heat. Cook for 2–3 minutes until the onions have slightly softened and mellowed in flavour.

Add the chicken pieces and simmer for a further 6-8 minutes until the chicken is cooked through.

Pour the beaten eggs over the simmering chicken and onion.

Cover the pan with a lid and cook on medium heat for 2 minutes, or until the egg is just set but still slightly runny.

Divide the cooked rice into deep bowls. Gently slide or scoop the egg and chicken mixture over the rice.

Garnish with spring onions, and a sprinkle of shichimi togarashi or chilli flakes.

Cook's notes

Pull the pan off the heat while the egg is still slightly runny — residual heat finishes the setting, and an egg cooked hard loses the whole silky point of the dish.
Pour the beaten egg in around the pan and resist stirring; you want soft folds and curds, not a scramble.
Thigh stays juicier than breast through the simmer, though either works as the recipe notes.
Use a small pan so the broth sits deep enough to poach the chicken and egg properly; cook in two batches rather than crowding one big pan.
No fresh dashi to hand is no problem — the powder-and-boiling-water route in the ingredients does the job.

Serve with It's built over rice already, so keep the sides Japanese and light — miso soup, a little takuan or other pickle, and shichimi togarashi at the table for those who want heat.

Make ahead & storage Best eaten straight away; the egg overcooks and the rice dries out on reheating. You can mix the dashi and sauce ahead, then it's a five-minute cook.

20 MinutesAsian

Recipe by Eva Pau · From the series Eva Pau's Asian Kitchen S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

1206kcal

45gprotein

187gcarbs

27gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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