Here’s a good, basic Japanese rice bowl. Amusingly translated as the “parent and child” rice bowl, given the chicken and egg in the recipe, this dish has been around since the late 1800s.
There are many recipes online for oyakodon, and what’s below is easy and true to the dish’s origin—based on what Serious Eats posted. Note that the dashi broth mixture is pretty much the same as for katsu-don.
If planning to eat right after cooking, ensure that your rice is cooked and ready to serve.
This recipe makes 2 large or 3 or 4 medium servings.
Enjoy!
What you’ll need
- 1.5 cups dashi (instant is fine)
- 2T soy sauce
- 3T sake or mirin
- 2T sugar
- 1 large onion, thinly sliced—if you like more onion use an additional medium onion
- 1 lb. boneless, skinless chicken thighs, thinly sliced
- 2 scallions, ends trimmed and thinly sliced, divided
- 3 to 4 large eggs
- Togarashi/shichimi (optional spice topping)
What to do
Mix the dashi, soy sauce, sake and sugar in a 10-inch high-sided frypan then bring it to a strong simmer. Add the onions, keeping the mixture at a strong simmer, cooking the onions for about 6 minutes. When the onions have significantly softened, add the sliced chicken in an even layer across the top. Cook the chicken until cooked through—about 8 – 9 minutes—stirring it into the broth as it cooks. At this point, taste the broth and add more sugar or soy sauce, depending on your preference.
Crack the eggs into a bowl and break the yolks by mixing them with a chopstick or fork.
Reduce the heat to a low simmer and pour the mixed eggs into the frypan, trying to get an even layer across the top of the chicken. Let the eggs cook to their desired doneness—up to 5 minutes (you could cover the frypan to speed this up).
When ready to serve, add the cooked rice to serving bowls and spoon the egg/chicken/onion mixture over the rice. Spoon the dashi broth over the dish and let it soak into the rice. Top with scallions and serve hot!
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