Oyakodon

Oyakodon is a comforting and hearty Japanese dish that translates to “parent and child bowl,” a name inspired by the combination of chicken (the parent) and egg (the child). This flavorful one-bowl meal features tender pieces of chicken simmered with onions in a savory, slightly sweet sauce made from soy sauce, dashi, and mirin. The dish is topped with softly scrambled eggs, which gently cook over the chicken, creating a rich and silky texture. Served over a steaming bowl of white rice, Oyakodon is the perfect balance of savory, umami-rich flavors with the satisfying warmth of a complete meal. It’s a popular dish in Japanese homes, often served for a quick and comforting dinner. Simple to prepare and packed with flavor, Oyakodon brings together the best of Japanese comfort food in one easy dish.

Ingredients:

• 2 boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1 small onion, thinly sliced
• 2 large eggs
• 1 tablespoon vegetable oil
• 1/4 cup soy sauce
• 1/4 cup mirin (or dry sherry if unavailable)
• 1/4 cup dashi stock (or chicken broth if unavailable)
• 1 tablespoon sugar
• 1/2 teaspoon salt (or to taste)
• Freshly ground black pepper, to taste
• 2 servings of steamed white rice (preferably short-grain or sushi rice)
• Chopped green onions or shichimi togarashi (Japanese chili powder) for garnish (optional)

Instructions:

1. Prepare the ingredients: Begin by slicing the onion thinly and cutting the chicken thighs (or breasts) into bite-sized pieces. Set the eggs aside, beaten lightly in a bowl.
2. Cook the chicken and onion: Heat the vegetable oil in a medium-sized skillet or frying pan over medium heat. Add the sliced onion and sauté for 2-3 minutes until softened. Add the chicken pieces to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is browned on all sides.
3. Make the sauce: Once the chicken is cooked through, add the soy sauce, mirin, dashi stock (or chicken broth), sugar, salt, and pepper to the pan. Stir to combine and bring the mixture to a simmer. Let it simmer for 3-4 minutes to allow the flavors to meld and the sauce to slightly reduce.
4. Add the eggs: Once the sauce has reduced, pour the beaten eggs evenly over the chicken and onion mixture. Reduce the heat to low, cover the pan, and let it cook for about 3 minutes, or until the eggs are just set but still soft and slightly runny. Be careful not to overcook the eggs, as they should remain tender and creamy.
5. Serve: Spoon the hot, cooked rice into two bowls. Gently slide the chicken and egg mixture over the rice, ensuring an even distribution of both chicken and egg. The sauce will soak into the rice, making it extra flavorful.
6. Garnish and enjoy: Optionally, sprinkle with chopped green onions or a light dusting of shichimi togarashi for a bit of heat and extra flavor. Serve immediately while hot.