Oyakodon (Chicken and Egg Bowl)

Oyakodon (親子丼) is a classic food dish of Japan, the literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.” Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi, mirin and soy sauce base broth then served on top of steamed rice. Oyakodon is a very healthy dish since it is oil-free. Yes that’s right, zero drop of oil! More importantly this don is a one-pan meal, my ideal choice for a weekend dinner, less dishes to wash up, easy to clean up~

This dishes is very handy and good comfort food for family. All the ingredients are common and easy to find in any supermarkets in any countries. Sometime I change the used on ingredients depends what I left in my fridge. For example, I will add some mushroom slices to my don, or even replace it from chicken when I wanna have a meatless meal. 

Fish cakes & Oyakodon

Ingredients: (serve 2)

  • 1 Onion
  • 2 Chicken Tights (skin-off)
  • 2 Large Eggs/ 3 Medium Eggs
  • 1tbsp Mirin
  • 1tbsp Sugar
  • 1tbsp Sake (optional)
  • 1tbsp Soy Sauce
  • 180ml of Dashi
  • 3 cups of Cooked Rice
  • Green Onion (optional)

Directions:

  1. Slice the onion into thin strips. Cut the chicken tights into small pieces.
  2. Heat the pan over medium heat, add the dashi, sugar, soy sauce, mirin, and sake in the pan, mix well.
  3. Add the sliced onion and chicken tights in the pan once the sauce is well-mixed. Cover with lid to cook for 5-8 minutes, or until it is fully cooked.
  4. Meanwhile, beaten the eggs in a mixing bowl. Set aside.
  5. When the onion and chicken are cooked till soft and tender, pour 2/3 of the beaten eggs to the pan and stir gently for…..
  6. Cover with lid and cooked in low heat for 1 minute or until the eggs are nearly cooked. Pour the rest of the beaten eggs to the pan. Cover with lid and remove from the heat. The remaining temperature is enough to cook egg and to create the “running”/ half-cooked eggs. Enjoy.

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