Oyakodon (親子丼) is a classic Japanese dish that combines tender chicken, silky eggs, and savory sauce over a bowl of fluffy rice. The name literally translates to "parent and child rice bowl," referring to the combination of chicken (parent) and egg (child).
Ingredients
- Chicken breasts or thighs (skinless and boneless)
- Eggs
- Onion
- Soy sauce
- Mirin
- Sake (optional)
- Sugar
- Dashi (Japanese fish stock)
- Green onions (for garnish)
Instructions
1. Cut the chicken into bite-sized pieces and season with salt and pepper.
2. Slice the onion thinly.
3. In a small saucepan, combine the soy sauce, mirin, sake (if using), sugar, and dashi. Bring to a simmer and cook for a few minutes until the sauce thickens slightly.
4. Heat a large skillet or wok over medium heat. Add a little oil and cook the chicken until browned on both sides.
5. Add the onion and cook until softened.
6. Pour the sauce into the skillet and bring to a simmer.
7. Gently push the chicken and onion to one side of the pan. Crack the eggs into the other side and cook until the whites are set but the yolks are still runny.
8. Spoon the chicken, egg, and sauce over a bowl of cooked rice.
9. Garnish with green onions.
Tips
- For a richer flavor, use chicken thighs instead of breasts.
- If you don't have sake, you can substitute water or dry sherry.
- Serve oyakodon with a side of pickled vegetables or miso soup.
Variations
- Toritori-don: Made with only chicken and no eggs.
- Tamagoyaki-don: Made with a thick Japanese omelet instead of fried eggs.
- Tebasaki-don: Made with chicken wings.
- Kitsune-don: Made with tofu instead of chicken.
Conclusion
Oyakodon is a delicious and comforting dish that is enjoyed by people of all ages in Japan. It is a perfect meal for a quick lunch or dinner, and can be easily customized to your own preferences.