Update: Picture updated on 7/20/12
The literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” The typical ingredients include chicken (as in parent), egg (as in child), and onions. The ingredients are simmered together in a sauce then served on top of a bowl of rice. It’s a very common Donburi dish and served at most traditional Japanese diners.
I first learned how to cook the dish during home-making class in middle school (although this recipe is not from the textbook). It’s very easy to cook so I hope Oyakodon will be your go-to recipe when you are busy.
- 2 chicken thighs, rinsed and pat dry
- 3 Tbsp. mirin
- 1 Tbsp. sake
- 1 cup dashi
- 2 Tbsp. soy sauce
- 1 Tbsp. sugar
- 1/2 large onion, thinly sliced
- 2 large eggs, gently beaten
- 1 mitsuba (Japanese wild parsley) or green onion/scallion, finely sliced for garnish
- 3 cups cooked Japanese rice
- Slice the chicken diagonally and cut into 1" (2.5 cm) pieces (Use Sogigiri cutting technique)
- In a large frying pan, add mirin and sake and bring to a boil over medium high heat.
- Add dashi, soy sauce and sugar, and bring to a boil again.
- Add the onion in a single layer and place the chicken on top. Cover and bring to a boil.
- Skim off the scum and fat, and cook over medium heat for about 10 minutes.
- Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered until the egg is done. Shake the pan occasionally so the egg and chicken don't stick to the pan.
- Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and pour desired amount of sauce.