The oyakodon is a type of Japanese rice bowl (donburi) which has both the parent and the child (chicken and egg) together in the same dish (hence the term ‘parent-and-child donburi’). It is basically a rice bowl that is topped with a kind of omelette that’s cooked and combined together with a light stock and sauce.
This is a very simple one-bowl meal where you have all the carbs and all the ingredients that you need to eat the rice with together in a bowl. It is very easy to prepare because you can cook the rice in advance and leave it to warm up, and then once ready to serve, prepare and cook the rest of the dish. The dish is best eaten hot and warm, served with green onions as a nice garnish.
Ingredients:
- Sake: 1 tbsp
- Light soy sauce: 3 tbsp
- Mirin: 2 tbsp
- Sugar: 1.5 tbsp
- Chicken broth: 1 cup
- Chicken thigh: 2, trimmed into bite sizes
- Yellow onion: 1/2, thinly sliced
- Cooked rice: 3/4 cups x 2 servings
- Egg: 4
- Green onion: 1 stalk, finely chopped
Method:
- Combine sake, light soy sauce, mirin, sugar & chicken broth in a frying pan. Leave to simmer.
- Add chicken thigh and cook 5min.
- Add onions. Cook 5min.
- Scoop cooked rice into serving bowls.
- Beat eggs. Add 3/4 of beaten eggs into pan. Cover with lid & cook 4min.
- Uncover lid. Pour in remaining egg. Scoop immediately onto rice.
- Garnish with green onions to serve.
Serving:
2 persons
