Oyakodon is a great Japanese comfort food! It’s a donburi, a Japanese rice bowl dish. It translates to parent and child donburi (since both the chicken and egg are used in the dish). It’s made with chicken, eggs, and onion in a soy-sauce based broth. It’s fairly easy to make, but controlling the heat temperature can be tricky. You don’t want to end up burning the broth or the eggs.

Ingredients:

1 bowl of cooked rice
2 large lightly beaten eggs
1/8 sweet onion
6 oz chicken thigh meat
3 tablespoon water
1 tablespoon soy sauce
2 tablespoon mirin (Japanese sweet cooking wine)
1 teaspoon granulated dashi (Japanese Soup Stock)
1/4 teaspoon sugar

Makes 1 Oyakodon

Cooking Instructions:

Step 1: Slice onion thinly, cut chicken to bite size pieces.

Step 2: Put water, mirin, dashi, and sugar in an 8 inch pan and
let the mixture come to a simmer at med-high heat. Add onion slices and simmer for about 2 minutes.

Step 3: Add chicken and soy sauce and reduce to medium heat. Cover and simmer for 1 minute then turn chicken over. Cover and simmer again for 2 minutes or until chicken is cooked.

Step 4: Add the lightly beaten eggs. Cover and simmer for a minute. Remove cover and simmer for another minute. Turn off heat and let it rest for 3 minutes. *Caution: Watch heat (to maintain broth level and not to burn the eggs).

Step 5: Serve over rice in a deep bowl. Add nori flakes if desired.

This post is tagged chicken, donburi, egg, fast food, Japanese

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