Oyakodon. What do you think which one was first the chicken, or the egg? In this delicious Japanese dish you will find both of it. Oyakodon literally translate to “parent and child rice bowl” where the parent is the chicken and the child is the egg.
I made this dish countless times, as we both love it. Because my blog is all about sharing my favourite recipes I decided to post it. This tasty chicken rice bowl going to became your favourites too. You will thank me for this after you make it the first time! You’re welcome!
I know I say that to many Japanese recipes, but this dish is so simple and so delicious that it’s literally done in half a hour. But seriously, Japanese home cooked food are so easy and most of times you only need a handful of simple ingredients. Maybe the most difficult part is to start cooking Japanese is to get to know your authentic ingredients.
I like to connect food with memories, for the oyakodon I also have one. The best oyakodon I have ever eaten was in Nagoya while we were visiting the castle ( unfortunately we couldn’t go in as it was under refurbishment ) and after of course we got hungry. We found an oyakodon restaurant near to the castle and we had to wait haf an hour in the queue just to get our seats.
This is a very common thing in Japan, don’t be surprised if you have to wait in the queue for a quite long time. That could be a sign of a good restaurant!
After this it wasn’t a surprise that the oyakodon was very tasty! We also ordered some Nagoya style chicken wings and like every place they offered delicious Japanese tea too ( free refill ).
Oyakodon
In this recipe I’m using skinless boneless chicken thighs, but if you prefer you can use it with the skin on or even chicken breast. My favourite part of the chicken is the thighs, they have a very good flavour and texture.
You will need a small non stick pan that diameter is about the same as the bowl you going to use for serving the oyakodon. This recipe makes 1 portion.
For the dashi recipe please click on the link below and see detailed recipe in the braised aubergine post.
Recipe:
- 1 medium sized skinless boneless chicken thighs, cut to bite-size pieces
- half medium onion, sliced
- 2 medium eggs
- 100 ml dashi
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- pea-sized ground ginger
- finely sliced spring onion
- a portion of cooked rice ( japonica )
- In the first step mix together all the sauce ingredients. In a small pan add the dashi, soy sauce mirin, sugar and start simmering it. Add the chicken and after 1-2 minutes later the onion and the ginger too. Cook it until the chicken is fully cooked, half way turn the chicken for the even cooking.
- Break the two eggs into a small bowl and lightly whisk it. Pour over the chicken and put a lid on. Cook it for only a very short time as you want the egg still slightly runny.
- Straight away slide over the freshly cooked bowl of rice and sprinkle some spring onions over.
The oyakodon is done. In Japan they often serving it with a raw egg yolk on top for a creamier texture. If you do that, make sure your egg is safe to eat raw and very fresh!
This dish is my go to nearly every time if I don’t have to much time to cook or I want a tasty rice bowl with a very few ingredients. Hope you going to find this easy and delicious too.
If you made this or any dish from my blog please tag it with #konyhaparade, this way I can see your beautiful creations.
Enjoy!
