Oyakodon, Half-Set Egg — cookly.recipes

The egg goes in twice, and the bowl leaves the pan while the second half is still moving.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Small oyakodon pan or 18 cm skillet, Lid, Chopsticks
Allergens: Egg, Soy, Fish, Gluten
Method: 16 steps · 13 photographed · 5 filmed
Components: 2 made from scratch
Films: 3, 12 min

2 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Warishita

Dashi, soy, mirin, sake and sugar mixed cold in a fixed ratio and kept in a jar.

Eyeballing this is why home oyakodon comes out either salty or bland; the ratio is the recipe and it never changes.

Dashi000 g
Soy sauce000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 3
Time: 10 min
Hands-on: 8 min

Makes 400 ml, four bowls · keeps 2 weeks refrigerated

Up to 2 weeks ahead

Weights and method unlock on purchase

Loosely beaten egg

Film

Eggs broken up with chopsticks only until the whites are cut, never whisked smooth.

Fully beaten egg sets as one uniform sheet. Streaks of white and yolk are what give the finished bowl its layers.

Eggs000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 2
Time: 3 min
Hands-on: 3 min

Makes Enough for 2 bowls

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Chicken thigh000 g
Onion000 g
Eggs000 g
Dashi000 g
Soy sauce000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 12 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING4:00

Thigh over breast, and how much skin to leave

TECHNIQUE5:00

The two-pour egg, filmed from above

KIT3:00

Sliding the bowl out of the pan in one piece

METHOD

STEP BY STEP — 16 STEPS

13 photographed · 5 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 13 of the 16 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.

Hardest step: pulling the pan while the egg still runs — step 10 of 16.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 10 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Yui Hasegawa watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Cooking one portion at a time, always
What to do about it
02
Rice temperature at the moment of serving
What to do about it
03
What mitsuba does that parsley cannot
What to do about it

The chef's hidden note

The two egg additions, the seconds between them, and the warishita ratio that seasons without drowning the rice.

Written by Yui Hasegawa. Visible only to people who bought this recipe.

Read it — $6.99

NOTES FROM THE KITCHENS

295 verified cooks · 92% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $6.99 ONCE

295 people cooked it, 92% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 205 more cooks the price becomes $14.99. Your copy never does.

One payment · Yours for good · No subscription