Oyakodon (親子丼) or Oyako Donburi (親子丼ぶり) is cooked in one pan where onions, chicken, and egg are simmered in an umami-rich, dashi-based sauce. It is then poured over a bowl of fluffy steamed rice.
Simple, delicious, classic Japanese comfort food is oyakodon which means “parent (chicken) and child (egg) bowl”.
I have an oyakodon pan that I like to use, but it’s easily made in any small pan.
Recipe:
1 chicken thigh, boned and cut into bite-sized pieces
5 tablespoons dashi 1 tablespoon shoyu 1 tablespoon mirin 1 tablespoon sugar
1/4 sliced white onion 1 sliced scallions
1 egg, lightly beaten
1 bowl of hot rice
Garnish: green onion, mitsuba*, kizami nori**, takuan***
1. Add sauce ingredients to pan, put over medium-low heat.
2. Add onion and chicken pieces, cook about 5-6 minutes turning once.
3. Add green onion after turning chicken pieces.
4. Turn heat to high and when boiling, drizzle egg over top of chicken, then cover and remove from heat and let sit for a minute to let egg cook.
5. Slide onto the top of a bowl of rice, garnish and serve hot.
* Mitsuba 三つ葉 or Japanese wild parsley, means “three leaves” in Japanese and like parsley, the flavor is clean and refreshing with a slightly bitter taste with some describe as celery-like. It is used as a garnish for soups, donburi, and chawanmushi.
** Kizami Nori 刻み海苔 (or Hari Nori, nori means "needles" in Japanese), is nori seaweed finely cut/shredded into short thin threads, always used as a garnish. *** Takuan or Takuan-zuke 沢庵漬け is pickled daikon radish, often yellow in color and also known as danmuji (단무지) in Korean cuisine. This pickle is a common garnish.