Cracking the Name: Oyakodon
With a quirky meaning of "parent-and-child bowl," oyakodon refers to the key ingredients: chicken (parent) and eggs (child). Considered a classic in the category of donburi, which in Japanese cuisine describes a big bowl. Loaded with rice and topped with a variety of ingredients, this dish guarantee that every spoonful is a perfect mix of rice and toppings. Thanks to the deep bowls used for them, so enhancing the taste of every bite as last.
The Simple pleasures of Oyakodon
Oyakodon brings together tender chicken thighs and freshly cracked eggs simmered in an umami-rich dashi-based sauce. Celebrated for its simple yet profoundly satisfying tastes. Usually a mix of soy sauce, mirin, and dashi, this sauce soaks into the fluffy white rice. It makes a soothing meal appreciated all throughout Japan and in Japanese restaurants all over. Oyakodon has become a favorite in homes not just in Japan but all around thanks to its easy recipe.
A Dish for Every Situation
Oyakodon is a great option for a quick weeknight supper or a comforting meal to share with family. Not only is it simple to make but also delivers a strong taste that would appeal to a broad spectrum of palates. Its warmth and richness make it perfect for any season; its adaptability lets you make many changes and personalizations fit your taste.
Oyakodon
Ingredients
Instructions
- Dice green onion
- Cut onion into thin slices
- Cut chicken into bite size pieces
- Add onion slices to medium size pan
- Add dashi
- Turn on heat to medium - high
- Cook for two minutes until onion becomes translucent
- Add chicken
- Cook for two minutes flipping chicken
- Add sugar, sake, soy sauce, and mirin
- Cook on medium for three minutes
- Whisk eggs
- Add green onion to chicken and onion
- Add ⅔ of eggs
- Turn heat to medium low and cover for 30 seconds
- Remove lid when eggs start to harden
- Add remaining ⅓ of eggs
- Cover for 10 seconds
- Remove lid
- Put 100g of rice in bowl
- Pour half of chicken egg mixture over rice
- Serve warm
