I heart Japanese food. Besides katsudon, one of my favorite donburi is oyakodon. To me, nothing is more heartwarming than this donburi because oyako means parent-and-child, and don is short for donburi which means Japanese rice bowl dish. Perhaps this name came about because both chicken and eggs are used in this dish.
The cooking method for oyakodon is pretty similar to that of katsudon except that the chicken is simmered in the stock instead of deep-fried, making this dish a much healthier option.
Here’s the recipe for Oyakodon. Enjoy!
OYAKODON
Serves 2-3
Ingredients:
- 250 gram boneless and skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tablespoon sake
- 80 gram onion, thinly sliced
- 200 ml dashi or bonito soup stock
- 4 tablespoon soy sauce
- 2 tablespoon mirin
- 1 tablespoon sugar
- 3 eggs
- Nori (dried seaweed)
- 2-3 bowl fresh steamed rice
Method:
- Marinade chicken with sake for 15 minutes.
- Combine dashi/bonito stock powder, soy sauce, mirin and sugar in a saucepan. Stir lightly with chopstick and bring to boil.
- Lower heat and add chicken, followed by onion. Simmer for about 10 minutes.
- Crack eggs into a bowl. Beat the eggs lightly with a pair of chopsticks and pour eggs over chicken and onion.
- Cover and cook on high heat for 20-30 seconds. When the eggs reach the desired consistency, remove from heat.
- Place steamed rice into individual bowls and place chicken, eggs and onion over the rice.
- Sprinkle with nori and serve.
