Oyakodon

Oyakodon is a great Japanese comfort food! It’s a donburi, a Japanese rice bowl dish. It translates to parent and child donburi (since both the chicken and egg are used in the dish). It is made with chicken, eggs, and onion in a soy-sauce based broth. It’s fairly easy to make, but controlling the heat temperature can be tricky. You don’t want to end up burning the broth or the eggs.

Ingredients: (serves 1)
1 bowl of cooked rice

2 large lightly beaten eggs

1/8 sweet onion

6 oz chicken thigh meat (about 1 chicken drumstick and thigh minus the bones is good enough)

3 tablespoon water

1/2 tsp of light soy sauce

2 tablespoon mirin (Japanese sweet cooking wine)

1 teaspoon granulated dashi (Japanese Soup Stock. You can get this from FairPrice Finest.)
1/2 teaspoon sugar

Cooking Instructions:
1. Slice onion thinly (about 3-5mm thickness), cut chicken into bite size pieces. Mix the water, mirin, dashi, and sugar. (Optional: Marinate the chicken bits in the soup for about 30 minutes to 1 hour for an extra kick in the chicken.)
2. Sauté the onions until it starts to brown.
3. Put in the stock mix (without the chicken) and let the mixture come to a simmer at med-high heat. Simmer for about 1 minute.
4. Add chicken and soy sauce and reduce to medium heat. Cover and simmer for 1 minute then turn chicken over. Cover and simmer again for 2 minutes or until chicken is cooked.
5. Lower heat till broth is simmering (not boiling!). Gently pour the lightly beaten eggs on top. Cover and simmer for about 30s to 1 minute. (DO NOT STIR!) Remove from fire when almost cooked. Keep eggs WATERY as it will continue to cook in residual heat.
6. Serve over rice in a bowl.

Enjoy!