What is “Oyakodon”?
Oyakodon (親子丼) is a traditional Japanese rice bowl dish, where “oyako” means “parent and child,” referring to chicken (parent) and egg (child). This dish consists of chicken and eggs simmered in a sweet and savory dashi broth, served over rice with the eggs gently poured on top. Despite its simplicity, Oyakodon offers a deep and comforting flavor, making it a popular choice both as a home-cooked meal and at restaurants.
Oyakodon is beloved by many Japanese people for its balanced nutrition and ease of preparation, especially on busy days. Chicken is high in protein and low in fat, while eggs are rich in vitamins and minerals, making this dish a healthy choice. The comforting and gentle taste of Oyakodon appeals to people of all ages, from children to adults.
Ingredients (Serves 2)
To make Oyakodon, you will need the following ingredients:
- Chicken Thighs: 200g
Chicken thighs add tenderness and juiciness to the dish. You can use them with or without the skin. - Eggs: 3
Eggs are key to achieving the fluffy texture of Oyakodon. Use fresh eggs for the best results. - Onion: 1/2
Slice the onion thinly. Thin slices help bring out the sweetness of the onion. - Dashi: 100ml
Dashi enhances the flavor of the dish. You can make dashi from kombu (kelp) and katsuobushi (bonito flakes) or use store-bought dashi packs or granules for convenience. - Soy Sauce: 2 tablespoons
Soy sauce forms the base of the sweet and savory flavor, adding a strong Japanese taste. - Mirin: 2 tablespoons
Mirin adds sweetness and a glossy finish to the dish. - Sugar: 1 teaspoon
Adjust the sugar to your liking. If you prefer a sweeter taste, you can increase the amount. - Cooked Rice: 2 servings
White rice is essential for Oyakodon. Freshly cooked rice is the best. - Green Beans (Optional): 2
Used to add color and visual appeal. You can also use mitsuba (Japanese parsley) or chopped green onions as alternatives.
Preparation Steps
- Prepare the Chicken and Onion
Cut the chicken thighs into bite-sized pieces. Thinly slice the onion. For even distribution in the bowl, ensure the chicken is cut into uniform pieces. - Prepare the Simmering Sauce
In a small frying pan or oyakodon pot, add the dashi, soy sauce, mirin, and sugar, and warm over medium heat. Stir well to ensure the ingredients are thoroughly mixed. - Simmer the Chicken and Onion
Once the sauce is warm, add the onion and simmer until it becomes tender. Then, add the chicken and cook over medium heat, making sure the sauce coats the meat evenly. Continue to simmer until the chicken is cooked through and the onion turns translucent. - Add the Eggs
Lightly beat the eggs and pour them evenly over the simmering chicken and onion. Cover the pan and cook on low heat for a few minutes until the eggs are half-cooked. Turn off the heat while the eggs are still slightly runny, allowing the residual heat to finish cooking them to the perfect consistency. - Serve
Serve freshly cooked rice in a bowl and top it with the chicken and egg mixture. Garnish with mitsuba or green onions if desired. Enjoy the dish while it’s warm, accompanied by the rich aroma of dashi.
Tips
The key to making delicious Oyakodon is timing when adding the eggs and enhancing the flavor of the dashi. Turning off the heat while the eggs are still half-cooked allows you to enjoy a fluffy texture. Additionally, adjusting the amount of dashi lets you achieve your preferred flavor intensity. Although Oyakodon is made with simple ingredients, careful preparation brings out its deep and satisfying taste. It’s a great dish to prepare on a busy day or when you want a comforting meal.
Here is a website where you can search for restaurants in Tokyo that offer menus in foreign languages. If you are planning to visit Tokyo and would like to enjoy Japanese foods at a local restaurant, please make use of this site.
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