Oyakodon — Print Recipe — The Culinary Codex

A comforting Japanese rice bowl of chicken and egg simmered in a sweet soy dashi broth, served over steamed rice. The name means parent and child bowl, referring to the chicken and egg combination.

Ingredients

300g chicken thigh, cut into bite-sized pieces
4 large eggs
1 onion, thinly sliced
200ml dashi stock
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
2 cups steamed Japanese rice
2 green onions, sliced
1 sheet nori, shredded

Instructions

1 Combine the dashi stock, soy sauce, mirin, and sugar in a small lidded skillet and bring to a simmer, stirring until the sugar has completely dissolved.
2 Add the sliced onion to the simmering broth and cook for three minutes until softened, then arrange the chicken pieces in a single layer on top of the onions.
3 Cover and simmer for five minutes until the chicken is cooked through and has absorbed the sweet savory flavors of the simmering broth.
4 Lightly beat the eggs, pour two-thirds over the chicken, cover and cook for one minute, then pour the remaining egg on top and cook for thirty seconds more until just barely set.
5 Slide the soft egg and chicken mixture over bowls of steamed rice, garnish with sliced green onions and shredded nori, and serve immediately while the egg is still custardy.

Did You Know?

The slightly irreverent name oyakodon (parent and child bowl) reflects the Japanese sense of dark humor in food naming, yet it remains one of the most beloved comfort foods in Japan.