Gluten Free Oyakodon

Total time40 min

Prep time15 min

Cook time25 min

5.0

(17)

Oyakodon is one of those deeply satisfying Japanese comfort dishes — tender chicken and silky, just-set eggs simmered in a savory-sweet broth, then ladled over a bowl of fluffy steamed rice. The key swap that makes this version work is tamari in place of conventional soy sauce, which typically contains wheat. Tamari delivers the same rich, umami depth without any gluten, so the broth tastes exactly as it should. Dashi stock, mirin, and a touch of sugar round out that classic flavor profile, and the technique of pouring lightly beaten, streaky eggs over the simmering chicken is what creates that signature custardy texture. The whole thing comes together in one skillet while your rice steams, making it a genuinely weeknight-friendly meal that serves four. Sliced scallions and optional nori strips on top add a little freshness and that unmistakable Japanese restaurant finish right at home.

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
2 ¼ cups water

For the broth

2 cups dashi stock
¼ cup tamari
3 tbsp mirin
1 tbsp sugar

For the chicken and egg

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium yellow onion, halved and thinly sliced
6 large eggs

For serving

2 scallions, thinly sliced
1 sheet nori, cut into thin strips (optional)

Instructions

1
Rinse the rice in a medium saucepan under cold water, swirling and draining 2–3 times until the water runs mostly clear. Add 2 1/4 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
2
While the rice cooks, combine the dashi stock, tamari, mirin, and sugar in a small bowl and stir until the sugar dissolves.

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