How to Make Tasty Oyakodon

Oyakodon. It translates as 'family donburi [rice bowl]' or 'adult-and-kids donburi', because both chicken and egg are used in the dish. Oyakodon (親子丼), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced scallion (or sometimes regular onions), and other ingredients are all simmered together in a kind of soup that is made with soy sauce and stock, and then served on top of a large bowl of rice. Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means "parent-and-child rice bowl." Chicken (as in parent), egg (as in child), and onions are simmered together in a dashi and soy sauce-based broth then served on top of steamed rice.

Browse our cupboard staples to ensure you have everything you need. Oyakodon is chicken and egg in seasoned broth over rice in a bowl. Oyako means parents and children, like chicken and egg, and don (donburi) means a bowl. You can have Oyakodon using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Oyakodon

1. It's 6 pieces of chicken thigh (full leg).
2. It's 6 of eggs.
3. Prepare 3 of large onions.
4. You need 200 ml of hon-tsuyu.
5. It's 600 ml of clean water.
6. You need 600 g of rice.

It's a whole meal in one bowl. It is a healthy dish since everything is boiled with no added oil. Oyakodon is a poetically named dish meaning father and child, referring to the fact that both the chicken and the egg are used in the dish. The name of the dish means "Parent-Child Bowl", as the chicken and the egg are served together.

Oyakodon instructions

1. First we need to prepare the ingredients well. De-bone the chicken thighs and cut into bite size cubes, cut the onions into strips (about 1cm wide) and lastly beat your eggs in a bowl. In a separate bowl, mix your water and hon-tsuyu (1:3)..
2. You can cook all the ingredients at the same time to save time but you will need a large pan. I cooked two servings at a time on a small pan. Its slow but it gets the job done..
3. Pour your hon-tsuyu mixture onto the pan and wait till it starts to bubble, then add your chicken. When the chicken changes colour add your onions and continue cooking..
4. Lastly add the beaten egg and cook until the egg is just lightly cooked. The egg is supposed to be a bit runny..
5. Serve the rice in a bowl and then pour the egg and chicken on the rice like you would a sunny side up egg..
6. I used chopped leek to add some colour to the food..

Oyakodon: Recipe Instructions In a non-stick frying pan or cast iron skillet over medium high heat, add the dashi stock, soy sauce, mirin, and sugar. This dish, oyakodon, is a great example. The two main ingredients are chicken and egg and the 'oyako' in the name reflects that - it means 'parent and child'. It's a beautifully-artistic name for a dish that is pretty simple and crude. The meal consists of a big bowl of white rice with a particular mix of ingredients put on top.