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). Oyakodon is made with chicken, eggs, and onion in a soy-sauce/dashi 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.
I think making this oyakodon recipe for your parents on mother’s or father’s day would show a lot of appreciation for them. The story of the parent/child donburi always starts a great conversation, if you have nothing to talk about.
This recipe makes 1 oyakodon
- 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
- Slice onion thinly, cut chicken to bite size pieces.
- 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. 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.
- 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).
- Serve over rice in a deep bowl. Add nori flakes if desired.