Oyakodon

Oyakodon

Oyakodon

Oyakodon is a popular lunchtime dish that you won’t really find outside of Japan. Oyako means parents and children, don meaning rice. Chicken thigh and onions are simmered in a dashi stock with soy sauce, mirin, sake, and sugar. Once the chicken is cooked through, a beaten egg is poured over the dish and cooked for a minute. All of that is placed on top of a bowl of steamed rice. While the upperclass look at this as a peasant dish, oyakodon is nothing short of flavor and tastiness.
Prep Time5 minutes
Cook Time12 minutes
Course: Main Course
Cuisine: Japanese
Keyword: Chicken, East Asian, Eggs, Japanese, main course
Servings: 1
Author: Alex Gorgos

Ingredients

  • 1/4 cup dashi stock
  • 1 tbsp soy sauce
  • 1/2 tbsp sake
  • 1/2 tbsp mirin
  • 1/2 tbsp sugar
  • 1/4 small onion thinly sliced
  • 1 large boneless skinless chicken thigh thinly sliced
  • 1 large egg beaten
  • 1 green onion chopped
  • steamed rice for serving

Instructions

  • Bring the dashi, soy sauce, mirin, sake, and sugar to a simmer in a small sauté pan over medium heat.
    Japanese, main course, chicken, eggs
  • Add in the onion. Simmer for a minute.
    Japanese, main course, chicken, eggs
  • Add in the chicken. Simmer for 8 minutes until the chicken is completely cooked through.
    Japanese, main course, chicken, eggs
  • Pour in the egg.
    Japanese, main course, chicken, eggs
  • Place a cover on the pan. Cook for 1 minute.
    Japanese, main course, chicken, eggs
Japanese, main course, chicken, eggs
Slide everything in the pan on top of a bowl of steamed rice. Top with green onions.