DinnerJapaneseFree to use

Oyakodon

Name: Oyakodon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1/2 lb boneless chicken thighs, cut in bite-size pieces; 1 cup dashi stock; 3 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sugar; 1/2 onion, sliced thin; 3 eggs, lightly beaten; 2 bowls cooked rice; 2 green onions, sliced

親子丼

A rice bowl of chicken and softly set egg simmered in sweet dashi. The name means parent and child.

Serves 2

Prep 10 min

Cook 15 min

Oyakodon — Photo: Ocdp, CC0, via Wikimedia Commons

Ingredients

1/2 lb boneless chicken thighs, cut in bite-size pieces
1 cup dashi stock
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
1/2 onion, sliced thin
3 eggs, lightly beaten
2 bowls cooked rice
2 green onions, sliced

Steps

Step 1. Simmer the dashi, soy sauce, mirin, and sugar in a small pan. Add the onion and chicken.
Step 2. Cook for 6 to 8 minutes until the chicken is cooked through (165°F).
Step 3. Pour the egg over the top in a spiral. Cover and cook 1 to 2 minutes until just set but still soft and the egg is no longer runny.
Step 4. Slide over rice and top with green onions.

Where this recipe comes from

Yoribang Japanese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of everyday Japanese dishes. Soy sauce, mirin, sake, miso, and dashi make up most of the seasoning. Short-grain rice, panko, nori, and bonito flakes are sold at Asian grocery stores and many supermarkets. Dashi can be made from scratch or from instant granules.