In Japan, oyakodon is probably the most popular of all donburi, or rice bowl dishes. The term literally means “parent and child bowl,” and is a reference to chicken and egg in the same dish. With its comforting ingredients simmered in a sweet sauce, oyakodon is a perfect, quick meal for hungry children.
Oyakodon
Course: Grains, PoultryCuisine: Japan4
servingsIn Japan, oyakodon(親子丼) is probably the most popular of all donburi, or rice bowl dishes. The term literally means “parent and child bowl,” a reference to chicken and egg in the same dish.
Ingredients
Dashi or chicken stock — 1 cup
Soy sauce — 1/4 cup
Mirin sweet rice wine — 3 tablespoons
Chicken thighs, boneless, skinless, cut into strips — 1/2 pound
Scallions, chopped — 1 bunch
Eggs, lightly beaten — 4
Hot cooked rice — 4 to 6 cups
Nori seaweed, toasted and cut into strips (optional) — 1 sheet
Directions
- Add the dashi stock, soy sauce and mirin to a saucepan and bring to a boil. Add the chicken and reduce heat to low. Simmer for 1 to 2 minutes.
- Add the scallions and simmer for another minute or so.
- Pour the beaten eggs over the top of the simmering chicken without stirring it in. Cover, remove from heat and let the pot set for 2 or 3 minutes to steam cook the eggs through.
- Put a scoop of hot cooked rice into each of four deep bowls (don). Ladle some of the chicken, eggs and sauce over the rice in each bowl. Sprinkle with the optional nori or more chopped scallions, and serve hot.
Oyako Don Notes and Variations
- Tanindon (Beef and egg bowl): Substitute 1/2 cup beef steak cut into thin strips against the grain for the chicken.
- Vegetables: Substitute spinach, green peas or snow peas for some or all of the scallions.
- If you don’t have mirin on hand, substitute with a tablespoon of sugar.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
