Oyakodon, which translates to “parent and child bowl,” is a beloved Japanese comfort food that combines tender chicken and eggs simmered in a savory-sweet dashi broth, served over a bed of steamed rice. This dish is not only delicious but also quick and easy to prepare, making it a perfect meal for busy weeknights. This recipe will guide you through making a flavorful and satisfying bowl of Oyakodon.
Ingredients
- 1 tablespoon vegetable oil
- 2 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 1 cup dashi stock (or substitute with chicken broth)
- 2 tablespoons soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon sake (optional)
- 1 tablespoon sugar
- 3 large eggs, lightly beaten
- 2 cups cooked Japanese short-grain rice
- 1 green onion, finely sliced (for garnish)
- Optional garnish: mitsuba (Japanese parsley) or cilantro
Instructions
- Prepare the rice: Cook the Japanese short-grain rice according to the package instructions. Keep it warm while you prepare the rest of the dish.
- Cook the chicken and onions: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and cook until they become translucent, about 3-4 minutes. Add the chicken pieces and cook until they are no longer pink on the outside, about 5 minutes.
- Make the broth: In a small bowl, combine the dashi stock, soy sauce, mirin, sake (if using), and sugar. Pour this mixture into the skillet with the chicken and onions. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld and the chicken to cook through.
- Add the eggs: Reduce the heat to low. Slowly pour the beaten eggs over the chicken and onion mixture in a circular motion. Cover the skillet and cook for about 2-3 minutes, or until the eggs are just set but still slightly runny.
- Assemble the Oyakodon: Divide the cooked rice into bowls. Carefully spoon the chicken, onions, and egg mixture over the rice, making sure to include some of the flavorful broth.
- Garnish and serve: Sprinkle the sliced green onions and mitsuba or cilantro (if using) over the top. Serve immediately and enjoy!
FAQs
1. What is Oyakodon? Oyakodon is a traditional Japanese rice bowl dish that features chicken and eggs simmered in a savory-sweet dashi broth, served over steamed rice. The name “Oyakodon” translates to “parent and child bowl,” referring to the use of both chicken and eggs in the dish.
2. Can I use other types of meat? While chicken is the traditional choice for Oyakodon, you can experiment with other meats such as pork or beef. However, the cooking times and flavors may vary slightly.
3. How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth to prevent drying out.
4. Can I make Oyakodon without dashi? Yes, if you don’t have dashi, you can substitute it with chicken broth. The flavor will be slightly different, but it will still be delicious.
5. What can I serve with Oyakodon? Oyakodon is often served with a side of miso soup, pickled vegetables, or a simple green salad. These sides complement the flavors of the dish and make for a well-rounded meal.
6. Can I make Oyakodon gluten-free? To make Oyakodon gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce. Ensure that the mirin and other ingredients are also gluten-free.
7. Why is my egg not setting properly? If your egg is not setting properly, it may be due to the heat being too high or not covering the skillet. Make sure to reduce the heat to low and cover the skillet to allow the eggs to steam and set gently.
Enjoy making and savoring this comforting and flavorful Oyakodon! If you have any other questions or need further assistance, feel free to ask. Happy cooking!