Modu Recipes

Jung Ho-young's Oyakodon

A Japanese-style chicken rice bowl featuring tender chicken thigh meat and a sweet-savory homemade sauce, topped with moist soft-boiled eggs.

🙋 Recommended for

  • ⭐ Those who want to easily recreate a restaurant-style Japanese sweet-savory oyakodon at home
  • ⭐ People who prefer the chewy texture of chicken thigh meat paired with the creamy softness of a runny egg
  • ⭐ Home cooks looking to quickly prepare an impressive dish using minimal vegetables and just chicken

Ingredients needed 🛒1 servings

  • chicken thigh meat 1 piece
  • onion 1/2
  • green onion 3 stalks
  • egg 2
  • steamed rice 1 serving
  • red pepper powder a pinch
  • [special sauce (for 4 servings)] water 600cc
  • mirin 100cc
  • sugar 30g
  • premium soy sauce 100cc

Recipe 🍳

  1. Remove the skin and excess fat around the edges of the chicken thigh meat to eliminate any strong odors or greasiness.
  2. Cut the cleaned chicken into bite-sized pieces, slightly staggered for even cooking and easier eating.
  3. Slice the onion thickly, and cut the green onion into pieces about the length of one finger for garnish.
  4. In a pot, combine 600cc water, 100cc mirin, 30g sugar, and 100cc premium soy sauce. Bring to a boil and let the sugar dissolve completely to make the special sauce.
  5. Pour 150cc of the pre-boiled special sauce into a small frying pan, then add the prepared chicken to begin cooking.
  6. Once the sauce begins to bubble, flip the chicken. When the chicken is about halfway cooked, add the sliced onions and simmer until the sauce reduces slightly.
  7. Crack 2 eggs into a bowl. Gently mix them just enough so that the whites and yolks remain distinct—this preserves the signature smooth, silky texture of Japanese eggs.
  8. Increase the heat slightly, then pour two-thirds of the egg mixture in a circular motion around the edge of the pan. Evenly scatter the green onion on top.
  9. As the first portion of egg starts to set gently, pour in the remaining egg mixture, then turn off the heat and cover the pan with a lid to finish cooking using residual heat, ensuring a moist, soft texture.
  10. Place warm rice in a shallow bowl, gently shake the pan to transfer all ingredients onto the rice in one smooth motion, and sprinkle red pepper powder to taste.
  1. Prepare chicken and vegetables into bite-sized pieces. Boil together water, soy sauce, mirin, sugar, and water to make the special sauce.
  2. In a small pan, add 150cc of sauce and chicken, bring to a boil, then add onions once the chicken is half-cooked and reduce until slightly thickened.
  3. Add the beaten egg mixture in two stages to create soft, runny eggs, then place on top of rice with green onion as garnish.

Cooking tips 💡

  • Do not fully blend the egg yolk and white—mix only lightly so that both colors remain visible. Over-mixing will ruin the soft, custard-like texture unique to Japanese dishes.
  • After pouring the egg mixture into the sauce, avoid stirring vigorously with a spoon or chopsticks. Instead, gently tilt and swirl the pan to keep the shape neat and prevent the egg from breaking apart.
  • Onions naturally release moisture during cooking, so if the sauce appears slightly thin when first added, do not over-add liquid—let the natural juices do their work.

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chicken thigh meatoniongreen onioneggmirinpremium soy saucered pepper powder

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