As you may know, oyakodon means parent-child (oya-ko) over rice (don). Why? Two ingredients: chicken and egg. We recommend that the squeamish don’t think too hard about it...just know that in this recipe, the chicken comes first.
Let’s get started!
First, let’s gather our ingredients:
- 1.5 cups rice
- 1/2 yellow onion
- 1 bunch green onions
- 2 chicken breasts
- 2 eggs
- 1T aji mirin
- 1.5 tsp sake
- 1T soy sauce
- 1/3 tsp instant dashi
- Crunchy chili garlic to taste
Next, all the equipment you’ll need:
- 1 bowl for broth
- 1 sharp knife
- 1 cutting board
- Cooking chopsticks
- 1 ladle
- 1 ~8 oz. pan with lid
Prep your ingredients!
- Rinse rice until clear, then soak for 30 min.
- Slice your onion
- Dissolve 1/3 tsp instant dashi into 1/3 cup hot water
- Pour soy sauce, aji mirin, and sake into dashi
- Slice green onions.
- Whisk eggs together
- Cut chicken into bite-szied pieces
- In the small, lidded pan: pour dashi broth until just covering sliced onion
- Cover and simmer until onions soften
- Add chicken and cover to cook
- Add 2/3 of your eggs, cover, and cook until runny
- Add remaining eggs and sprinkle with scallions
- Cook until eggs are cooked the way you like them
- Serve over a bowl of rice
- Add extra green onions and crunchy garlic chili to taste.
Gochisosama deshita!(Thanks for all your hard work!) Let’s go enjoy some homemade oyakodon!
By Emi Noguchi