Oyakodon(親子丼) is a very popular Japanese "donburi" dish served on top of rice. Oyako literally means "parent-child", chicken and egg. It's lightly cooked in a broth and the consistency is much softer than an omelet, almost runny. A truly delectable Japanese dish.
Serves 4 433 cal./serving
- 4 portions cooked short grain rice
- 1/2 lb.(225g) boneless chicken
- 1 onion
- 4 eggs
- 2 cups dashi bonito stock
- 3 Tbsp. mirin(or 3 Tbsp. sake + 1 Tbsp. sugar)
- 3 Tbsp. soy sauce
- watercress leaves, nori seaweed or other greens(optional)
- Cook rice.
- Trim of excess fat from chicken and cut into bite sized pieces.
- Cut onion in half and slice thinly.
- In a shallow pan, combine dashi stock, mirin, and soy sauce and bring to a boil. Add chicken and bring to a boil again over high heat. Add onion and cook 3-4 minutes until onion is tender and chicken is cooked.
- Beat 4 eggs and pour them in gently in a circular motion to cover all the chicken. Cover the pan and cook 1-2 minutes over low heat. When eggs are just set, but still runny, turn off heat and let pan sit, covered, a minute or so.
- Divide rice among 4 deep bowls and spread chicken and egg over the top of each and serve with shredded nori or other greens, if desired.