Oyakodon is a traditional Japanese dish consisting of chicken, eggs, and onions served over a rice bowl. The name “oyako” literally means “parent and child,” referring to the use of both chicken (the parent) and eggs (the child) in the dish. Oyakodon is popular for its simplicity, warmth, and satisfying taste, and it can often be found in restaurants or prepared at home in Japan. This article describes how to cook oyakodon.
Contents
Ingredients
- 1 boneless, skinless chicken thigh (cut into bite-sized pieces)
- 1 medium onion (thinly sliced)
- 2 large eggs
- 1 ½ cups cooked rice (warm)
- 2-3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoon sake (optional)
- 1 teaspoon sugar
- 1 cup dashi stock (or water with dashi powder)
- A pinch of salt (optional)
- Green onions (chopped, for garnish)
Cooking Oyakodon
Prepare the ingredients
- Slice the chicken into bite-sized pieces.
- Thinly slice the onion.
- Beat the eggs in a small bowl.
Cook the chicken and onion
- In a medium-sized pan, add the dashi stock (or water with dashi powder), soy sauce, mirin, sake, and sugar. Stir to combine.
- Bring the mixture to a simmer over medium heat.
- Add the sliced onion to the pan and cook until it becomes soft, about 3-4 minutes.
- Add the chicken pieces to the pan and cook until they are fully cooked through, about 5-6 minutes.
Add the eggs
- Once the chicken is cooked, pour beaten egg evenly over chicken and onion mixture.
- Cover the pan and cook for another 2 to 3 minutes, or until the eggs are half-cooked.
Serve the Oyakodon
- Place warm rice in a bowl.
- Gently place the pan-fried chicken and egg mixture on top of the rice.
- If desired, garnish with chopped green onions for extra flavor.
Now it is complete. It’s a warm, comforting dish that’s simple to make but full of delicious flavors. It may be difficult to prepare the seasonings, but give it a try. Enjoy your Oyakodon!
