Oyakodon 親子丼

A classic Japanese rice bowl dish where chicken and egg are simmered in a savory-sweet dashi-based sauce, then gently poured over a bed of warm rice. The name literally means "parent-and-child" bowl, referring to the chicken and egg.

Nutrition (per serving)

Ingredients

• 250g boneless, skinless chicken thigh, cut into bite-sized pieces
• 1/2 medium onion, thinly sliced
• 3 large eggs, lightly beaten
• 2 servings (approx. 300-400g) cooked short-grain rice
• 1 stalk green onions/scallions, thinly sliced (for garnish)
• 150ml dashi stock
• 2 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar

Steps

1. Slice onion thinly. Cut chicken thigh into bite-sized pieces. Lightly beat eggs. Slice green onions for garnish.
2. In a small saucepan or a donburi pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
3. Add sliced onion to the simmering sauce and cook until slightly tender. Then add chicken thigh pieces and cook until they are no longer pink.
4. Gently pour about two-thirds of the lightly beaten eggs evenly over the chicken and onion. Cover the pan and let it cook until the egg is partially set.
5. Pour the remaining eggs over the dish. Cover again and cook until the eggs are cooked to your desired consistency (some prefer it slightly runny).
6. Divide cooked short-grain rice into two serving bowls. Slide the chicken and egg mixture over each bowl of rice. Garnish with sliced green onions. Serve immediately.

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