What does "oyakodon" mean?

Oyakodon (親子丼) literally means parent and child rice bowl.

Oyakodon is most commonly made with chicken and egg, but it can also be made with salmon and fish roe called "ikura".

What kind of rice do you use for oyakodon?

Donburi dishes are always made with short grain Japanese white rice. Most Japanese families have a rice cooker and that makes donburi recipes quick and easy, but you can also cook Japanese style rice on the stove. I have a post about it u003ca href=u0022http://sudachirecipes.com/how-to-make-fluffy-japanese-rice-without-a-rice-cookeru0022u003ehereu003c/au003e.

How do you make Oyakodon sauce?

The sauce is made with typical Japanese ingredients such as soy sauce, mirin, sake. I use tsuyu sauce in my recipe for extra umami.

Oyakodon (Chicken and Egg Rice Bowl)

Description

Classic Japanese "Oyakodon" (親子丼) chicken and egg rice bowl. Sticky Japanese white rice topped with fried chicken thigh, simmered onions and silky egg. (Recipe doesn't include cooking rice - serves 2)

Ingredients

200g skin on chicken thigh cut into bitesize pieces
A pinch of salt
1 tbsp plain flour
A drizzle of vegetable oil
1/2 white onion cut into thin wedges
50ml mirin
10g light brown sugar
100ml dashi
1 tsp chicken stock powder
2 tbsp soy sauce
3 medium eggs room temperature
Chopped spring onions and/or kizami nori to garnish (optional)
"Mitsuba" Japanese wild parsley to garnish (optional)
2 portions cooked white rice (approx 300g)

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Instructions

Sprinkle chicken thigh with a pinch of salt and 1 tbsp flour, make sure it's evenly coated.
Heat a frying pan on medium and add a drizzle of vegetable oil. Place the chicken thigh pieces in the pan, skin side down.
Fry the chicken until the skin becomes crispy and then flip over.
Seal on the other side, then turn off the heat and set aside for now.
In a pan, add 100ml dashi, 50ml mirin, 10g sugar, 1 tsp chicken stock powder and mix.
Add the onion to the pan and on a medium heat, cook until onion is slightly softened.
Once the onion is softened, 2 tbsp soy sauce and the cooked chicken pieces to the pan.
Separate 3 eggs into two bowls and whisk the egg whites.
Pour the egg whites into the pan. (Do not add the yolks yet.)
Place a lid onto the pan and allow to cook for 1 minute.
Lightly whisk the egg yolks and then once 1 minute is up, drizzle them over the contents of the pan.
Place the lid back on and turn off the heat.
Allow the egg to cook with the residual heat until you're happy with the doneness of the egg. (Traditionally oyakodon's egg is quite runny.)
Dish up the rice and place the egg and chicken mixture on top.
Garnish with chopped spring onion, kizami nori and/or mitsuba.
Enjoy!

Notes

If you don't have a rice cooker, you can use this method to cook Japanese style rice on the stove.

Prep Time: 5 mins
Cook Time: 20 mins
Category: Rice
Method: Simmering
Cuisine: Japanese

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