Japanese
Oyakodon
A Tokyo comfort-food classic: chicken and onion simmered in a sweet soy dashi, finished with barely-set egg and slid over hot rice. The name means 'parent and child'.
- Time
- 20 mins
- Serves
- 2
- Steps
- 7
- Ingredients
- 9
Method
- 01
In a small frying pan, combine the dashi, soy sauce, mirin and sugar. Bring to a gentle simmer.
- 02
Add the sliced onion and cook for 3 minutes until it softens and turns translucent.
- 03
Add the chicken in a single layer. Simmer for 5 to 6 minutes until cooked through, turning once.
- 04
Beat the eggs loosely, leaving streaks of white and yolk. Do not whisk them smooth.
- 05
Pour two thirds of the egg over the chicken in a circle. Cover and cook 1 minute.
- 06
Pour the remaining egg over, cover and turn off the heat. Let it sit 30 seconds so the top stays soft and just set.
- 07
Slide the whole thing over a bowl of hot rice and scatter with spring onion. Eat right away.
