Oyakodon
親子丼
Tender chicken and egg simmered together in a sweet dashi broth, poured over rice — the name means 'parent and child bowl', a Japanese home-cooking icon.
- Total
- 25 min
- Serves
- 2
- Level
- Easy
Prep 10 min · Cook 15 min
Ingredients
Method
Cut chicken into bite-sized pieces. Slice onion into thin half-moons.
About 5 min
Combine dashi, soy sauce, mirin, sake, and sugar in a small donabe or frying pan. Bring to a simmer.
About 3 min
Add onion and simmer for 3 minutes. Add chicken and cook for 5 minutes until cooked through.
About 8 min
Beat eggs lightly (don't over-mix). Pour two-thirds of the egg over the chicken. Cover and cook 30 seconds.
About 2 min
Pour remaining egg and remove from heat immediately when just set but still custardy. Slide over rice and garnish with mitsuba.
About 2 min
Nutrition per serving (estimate)
- Calories
- 540
- Protein
- 36 g
- Carbs
- 68 g
- Fat
- 12 g
- Fibre
- 2 g
- Sugar
- 8 g
- Sodium
- 980 mg
Contains: soy, wheat, egg
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Recipe by Boon Tools.