Oyakodon

Tonight’s dish is a Japanese favorite that I had never heard of until today. The name Oyakodon roughly translates into Parent and Child Bowl. That is pretty twisted way to reference the two primary ingredients chicken and eggs. But even if that name a bit out there, this dish is delicious. It is simple to prepare (when you use a dashi powder!) and easy to tweak and augment if desired. This dish is referenced as Japanese soul food, which really causes me a bit if discomfort. How could I never have heard or experienced of this beauty before? It truly is satisfying – the simple melding of a salty, sweet, umami filled broth soaking into the rice topped with tender, flavorful chicken thigh bits, softened and sweet onions, and rich, fluffy eggs. If you have never had this dish before, now is your chance. Do not skip the opportunity to enjoy this truly Japanese soul food. Once you do, you will enjoy it again and again!

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Oyakodon

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 1

Ingredients

8 oz boneless and skinless chicken thighs, cut into small pieces (approximately 2 thighs)
½ small yellow onion, sliced thinly
2 eggs
½ tbsp peanut oil
½ tsp dashi powder
¾ cup hot water
1 tbsp brown sugar
1 tbsp mirin
1 tbsp soy sauce
1 scallion, sliced diagonally for garnish
furikake if desired
togarishi if desired
1 serving of white rice

Instructions

Cook the rice to desired doneness.
In a small bowl, combine the dashi powder and hot water, dissolving the dashi powder.
In another small bowl, whisk the eggs together until well beaten.
In a medium skillet with a lid over Medium heat, add the peanut oil and swirl to heat.
Add the chicken and cook until no longer pink and slightly beginning to brown, approximately 5 minutes.
Add the onion and cook until beginning to soften, approximately 5 minutes.
Add the dashi broth, soy sauce, mirin, and brown sugar to the chicken, stirring to combine and dissolve the brown sugar.
Bring to a lively simmer and allow to reduce by half, approximately 10 minutes.
When the broth is reduced, gently pour the eggs over top and reduce the heat, covering with the lid to steam the eggs, approximately 3 to 5 minutes.
Place the rice into a deep bowl and spoon the chicken and egg mixture over top.
Spoon the dashi broth alongside to soak into the rice.
Garnish with scallion, togarishi, and furikake, if desired.

Notes

This recipe is based on this popular AllRecipes version. I have read that a popular tweak is to separate the eggs, whip one yolk to the two egg whites, and cook as described. Then before the eggs are cooked, gently add the remaining yolk to warm slightly before serving.

Cook the rice to desired doneness. In a small bowl, combine the dashi powder and hot water, dissolving the dashi powder. In another small bowl, whisk the eggs together until well beaten. In a medium skillet with a lid over Medium heat, add the peanut oil and swirl to heat. Add the chicken and cook until no longer pink and slightly beginning to brown, approximately 5 minutes.

Add the onion and cook until beginning to soften, approximately 5 minutes.

Add the dashi broth, soy sauce, mirin, and brown sugar to the chicken, stirring to combine and dissolve the brown sugar.

Bring to a lively simmer and allow to reduce by half, approximately 10 minutes. When the broth is reduced, gently pour the eggs over top and reduce the heat, covering with the lid to steam the eggs, approximately 3 to 5 minutes.

Place the rice into a deep bowl and spoon the chicken and egg mixture over top. Spoon the dashi broth alongside to soak into the rice. Garnish with scallion, togarishi, and furikake, if desired.