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, rice vinegar 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.
Cooking Tips
- Do not whisk the eggs smooth. Loose streaks of white and yolk are what give oyakodon its texture.
- Take it off the heat while the top still looks underdone - it sets on the way to the table.
Ingredient Substitutions
- Chicken stock stands in for dashi, though the result is less savoury.
- Rice vinegar plus a little extra sugar replaces mirin here and keeps the dish alcohol-free.
What to Serve With It
- Serve immediately over hot short-grain rice, with spring onion and shichimi.
Storage and Reheating
- Make and eat in one sitting. The egg goes rubbery and the rice dries out on reheating.
Chicken Katsu Curry
Crisp panko chicken over rice with thick, mild Japanese curry sauce. The curry is sweeter and gluier than Indian or Thai curry, and that is exactly the point.
Chicken Teriyaki
Real teriyaki is a technique, not a bottled sauce: the glaze is reduced in the pan around the chicken until it lacquers. Four ingredients, no cornflour.
Gyudon
Japanese beef and onion rice bowl - thin beef simmered in a sweet-savoury dashi broth and spooned over hot rice. On the table in twenty minutes.
Scallop W/ Fried Fish
yummy buttery scallops paired with crispy fried fish. A fast and easy to make. this meal is best during the rainy seasons but also do well mostly in any seasons. its up to you... Enjoy cooking!
Spaghetti Aglio e Olio
Garlic, oil, chilli and pasta water. A Neapolitan midnight dish that proves a pantry with almost nothing in it can still produce dinner.
Beef and Broccoli
Takeout-style beef that stays genuinely tender, thanks to a cornstarch velveting step that takes two extra minutes and changes everything.
Browse all easy japanese recipes.