Looking for a simple and heartwarming dinner that can be made in just 10 minutes?
Oyakodon is one of the most popular donburi dishes in Japan. Its name literally means “parent and child,” referring to the unique combination of chicken (parent) and egg (child) simmered together and served over warm rice. The chicken and egg, simmered in a delicious sweet and savory sauce, create a truly exquisite harmony.
While typical oyakodon recipes require balancing soy sauce, mirin, and dashi stock, this recipe is surprisingly simple. By using white dashi, you can create a perfectly seasoned broth without the hassle of complex measuring and seasoning.
This simple, heartwarming, and authentically Japanese dish is perfect for a weekday dinner.
⸻
Ingredients (for 1 serving)
Rice: 1 serving (approx. 1 cup)
Chicken thigh or breast: 100g (cut into bite-sized pieces)
Onion: 1/4 (thinly sliced)
Eggs: 2 large (lightly beaten)
White dashi: 1 1/2 tablespoons
Granulated dashi: 1 teaspoon
Water: 1/4 cup (60ml)
Sugar: 1 teaspoon
Chopped green onions or snow peas: Optional (for topping)
⸻
Instructions
Cook the chicken and onion.
In a small frying pan or pot, combine the granulated dashi, white dashi, water, and sugar.
Add the thinly sliced onion and chicken.
Bring to a boil over medium heat. Simmer for 3-4 minutes, or until the chicken is cooked through and the onion is tender.
Add the eggs.
Pour the lightly beaten eggs slowly and evenly over the chicken and onions. Cover and cook over low heat for about 1 minute.
👨🍳 Chef’s Tip:
The secret to making authentic oyakodon is not to cook the eggs completely (aim for a soft, runny consistency). Making the eggs slightly soft and creamy adds richness to the dish, making it even more delicious.
Serve over rice.
Place warm rice in a bowl.
Carefully pour the chicken, eggs, onions, and flavorful broth over the rice.
Garnish with chopped green onions if desired, and serve while hot.
⸻
Frequently Asked Questions and Tips
What if I don’t have white dashi?
You can easily substitute by mixing the following ingredients.
Soy sauce: 1 tablespoon
Water: 1/4 cup (60ml)
Sugar: 1 teaspoon
While it may lack the deep flavor of shirodashi, it still makes a delicious bowl.
Can I use chicken breast instead of chicken thigh?
Yes, absolutely! Chicken thigh is juicier, but chicken breast is lower in fat and healthier, and it’s just as delicious.
Do I have to eat it on rice?
No, you don’t necessarily have to eat it on rice. This soup, made with chicken and eggs, is delicious as a main dish on its own, and it also pairs well with noodles or steamed vegetables.
Can I add other vegetables?
Of course! Mushrooms, spinach, and chopped green onions are excellent complements to this flavorful soup and make a wonderful accent.
Can I make it ahead of time?
Oyakodon is best eaten while the eggs are still soft and creamy. If there is any left over, store it in the refrigerator and reheat it slightly before eating.
コメント