Literally translated to mean parent-child rice bowl, the name 'oyakodon' illustrates so perfectly the beauty of the Japanese language. Against American favorites like meatloaf, hamburgers and hot dogs, oyakodon is just as bluntly honest, while still kind of poetic. Oyakodon consists of mother -- chicken -- and child -- egg -- served atop top rice. This classic homestyle dish is comfort food to the max.
I first enjoyed this with a good friend at a tiny little shack of a place near his home in Northern Japan's Iwate prefecture nearly 14 years ago. Like many amazing eateries in Japan, the place was barely memorable for its service, style or trendy menu. Instead, it served the classic comfort food that people enjoy.
I never knew this was so easy to make until about a year ago. And believe me, I was so happy. I regularly make it now, as it takes little prep work, uses few ingredients, and everyone loves it. Start to finish, this can be on the table in 30 minutes.
- 4 chicken thighs
- 6 T mirin
- 2 T sake
- 2 cups dashi
- 4 T soy sauce
- 2 T sugar
- 1 onion, sliced thin
- 4 large eggs, beaten
- 6 cups rice
Cut the chicken into 1-inch pieces. Set a large skillet to medium-high and add the sake and mirin. Bring to a boil. Add the dashi, soy sauce and sugar and boil the mixture again. Place the onions on the bottom of the pan in a thin layer. Add the chicken on top of the onions. Cover the pan, turn the heat to medium and cook the chicken for about 10 minutes, or until cooked through.
Drizzle the eggs into the pan slowly and evenly. Cover the pan again and cook until the eggs are set.
Fill a large bowl with rice and top with the chicken, egg, onion and liquids. Enjoy!