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.
01Ingredients
- 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
Nutrition (per serving)598kcal
- Protein34.2g
- Carbs62.5g
- Fat15.8g
Fiber 0.8 gSodium 712 mg
02Steps
- Slice onion thinly. Cut chicken thigh into bite-sized pieces. Lightly beat eggs. Slice green onions for garnish.
- In a small saucepan or a donburi pan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
- 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.
- 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.
- 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).
- 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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