Which came first, the chicken or the egg? Ahh…that age old question…
Oyako donburi, also known as Oyakodon and is literally translated as ‘parent and child rice bowl dish’ which is a reference to the chicken and egg combination. Apparently there’s a fish version, with salmon and roe! Talk about taking this poetic comparison to a whole different level.
Oyakodon is a simple dish of chicken and egg stewed in a broth of dashi or chicken stock, mirin and soy (or shoyu, if you want to be more authentic) and served over freshly cooked rice. It’s simplicity is very much in line with the Japanese way of cooking and it’s one of the more popular rice bowl dishes alongside ramen and soba meals in traditional Japanese restaurants.
Plain Japanese rice drenched with the stock combined with mirin and soy is simply divine – with chunks of tender chicken, soft sweet onions and cloud-like tufts of egg.
2-3 cups cooked Japanese rice
2 boneless and skinless chicken thighs, cut into bite-size
1 yellow onion, sliced thinly
3 eggs, beaten lightly
1 cup dashi stock (or chicken stock)
2 teaspoons of mirin
1 teaspoon of Japanese soy sauce (shoyu) – you can use regular light soy sauce
Salt to taste
Chopped spring onions
- Add stock, mirin and shoyu to a pan, bring it to a simmer then add in sliced onions.
- Cook onions for about 2-3 minutes till it’s just tender, taste the stock and season accordingly with salt. Lay chicken pieces evenly over the onions. Let the chicken simmer in the stock for about 4 – 5 minutes, covered. Then turn the chicken pieces over and cook for another 3 – 4 minutes or until chicken is cooked through.
- Pour beaten egg evenly over the chicken. Sprinkle some of the spring onions. Do not stir. Simmer till the egg is almost set – you do not want it to be totally hardened.
- Serve the chicken and egg equally over two bowls of freshly cooked rice. Garnish with more spring onions.