Japanese

Oyakodon親子丼

by Savory of my Trips

Chicken and onion simmered in a sweet-savory dashi broth, finished with egg and served over rice.

Oyakodon — 親子丼
Prep10 min Cook15 min Serves 2

Ingredients

  • 300 g cooked Japanese short-grain rice 米 kept hot
  • 250 g boneless skinless chicken thigh, cut into 2 cm pieces
  • 100 g onion 玉ねぎ thinly sliced
  • 3 large eggs 卵
  • 120 ml prepared unsalted dashi
  • 1½ tbsp soy sauce 醤油
  • 1½ tbsp mirin みりん
  • 1 tsp sugar 砂糖
  • 1 green onion 青ねぎ thinly sliced

Steps

  1. Combine the dashi, soy sauce, mirin and sugar in a small skillet. Bring to a simmer.

    Soy sauce 醤油 Mirin みりん Sugar 砂糖

  2. Add the onion and cook for 3 minutes. Add the chicken, spreading it into one layer.

    Onion 玉ねぎ

  3. Cover and gently simmer for 6–8 minutes, turning the chicken as needed, until cooked through.

  4. Lightly beat the eggs, leaving some streaks of white. Pour two-thirds over the chicken. Cover and cook gently for 1 minute.

    Egg 卵

  5. Add the remaining egg and green onion. Cover and cook for another 1–2 minutes, until the egg is set to your preference.

    Egg 卵 Green onion 青ねぎ

  6. Divide the hot rice between two bowls. Spoon the chicken, egg and broth over the rice and serve immediately.

    Rice 米 Egg 卵

Notes

A small skillet keeps the broth deep enough to cook the chicken without excessive evaporation.