The literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” The chicken being the parent and the egg being the child. These and thinly sliced onions are added to a rich broth (I use my ramen sauce) and then simmered down.
To me, it is like a custard, so I cook it on low heat, then top that with phakchi and that’s it. A very simple meal. To add some glamour and richness to it, you can reserve one egg yolk and use it to top the rice when everything is cooked.
This dish does not take more than 15 minutes to cook, I actually cook the rice together with the chicken and egg topping as I like to use very low heat, and hence the custard is smooth and delicious.
It is such a crowdpleaser, it pleases both parents and children. A go-to recipe on busy days.
Oyakodon
Ingredients
- 2 eggs
- 1 chicken thigh cut into cubes
- 1 big onion sliced 1/4 cm
- Phakchi or spring onions for topping
Broth
- 1 Tbsp soya sauce
- 1 tsp sugar
- 1 Tbsp sake
- 1 Tbsp mirin
- 1/4 cup of dashi stock
Instructions
- Mix the ingredients of the broth and bring to a boil.
- Add onions and chicken to the broth and spread till even, and add in eggs immediately.
- Switch to the lowest fire possible.
- Steam the topping until eggs are firm (it becomes a custard).
- Sprinkle with phakchi or spring onions.
- Scoop the custard as a whole on top of a bowl of rice. You need to make sure the pan used to cook the custard is slightly bigger than the top of the bowl.
- Enjoy!
