Oyakodon (親子丼)
Japan's tender "parent and child" rice bowl — chicken simmered in a sweet-savoury dashi-soy broth, then bound in just-set egg, slid over hot rice. Twenty minutes, one pan, zero fuss.
Cuisine: Japanese (Japan) · Style: Rice Bowl · Protein: Chicken · Total time: · Difficulty: easy · Servings: 2 · Spice: 1/5
Ingredients
- 300g boneless chicken thigh, sliced bite-sized
- 1 medium onion, sliced into half-moons
- 4 large eggs, lightly beaten
- 1 cup dashi stock (or chicken stock)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp sugar
- 2 cups freshly cooked Japanese short-grain rice
- 2 spring onions, finely sliced
- Shichimi togarashi or nori strips to garnish
Steps
- In a small wide pan (a donburi pan or 20cm skillet), combine dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer.
- Add the sliced onion and cook for 3-4 minutes until softened.
- Lay in the chicken pieces in a single layer. Simmer 4-5 minutes until just cooked through — do not overcrowd or boil hard.
- Pour two-thirds of the beaten egg over the chicken in a slow drizzle. Cover and cook for 30 seconds.
- Drizzle the remaining egg over and cover again for 20-30 seconds — the top should be just barely set, the centre still glossy and trembling.
- Slide the whole thing carefully onto a bowl of hot rice.
- Top with spring onion and a sprinkle of shichimi or nori. Eat immediately.