A couple years ago, my husband, David, went through a huge Asian food kick and asked me to prepare something Japanese for him, so I went to Pinterest, desperate for ideas. Most of the dishes I found required ingredients that I had never heard of and highly doubted that I could find anywhere close to home.
Eventually Pinterest brought me to Oyakodon (親子丼) and I was like “What in the heck is that?” Come to find out, it is ‘”Mother” (母親) and “Child” (孩子) Meal’ as it refers to the use of both Chicken and the Egg. It’s so easy, and delicious!
Most of the ingredients were at least somewhat familiar to me, so I decided to give it a go. I was quite familiar with chicken, eggs, green onions, soy sauce, sugar, rice, and sake. I had even used Mirin in the past, so the only ingredient that was foreign to me was dashi. Dashi is a fishy instant soup powder that is dissolved in boiling water to make a fishy broth, used as a base for many Japanese dishes. I was able to track this ingredient down at a local Japanese market. The dashi really gives this dish its authentic Japanese taste – kind of fishy and funky, but in the best way ever.
To make this meal, I make sure to have 2 cups of rice prepared and set aside. I also prepare my dashi by combining 1 packet of dashi instant soup powder with 1 cup of water and bring it to a boil, then set it aside.
In a skillet, I brought 4 tablespoons of Mirin and 2 tablespoons of sake to a boil. Then I add my dashi, soy sauce, and sugar and I allow it to return to a boil.
Next, I add my sliced onion and cook it until it’s soft.
Then I add my chicken pieces and let them cook through.
Once the chicken is cooked through, I crack a couple of eggs into a separate bowl and beat them very lightly, and I drizzle the eggs over the chicken and immediately turn off the heat and allow the egg to cook and set up.
The recipe says not to stir the egg, but…. I stirred! Shhhhh!
Once the egg is cooked, you’re ready to pile your Oyakodon on the prepared rice and top with green onions!
Easy Japanese Oyakodon (親子丼)
- 2 large boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium size yellow onion, thinly sliced
- 2 eggs, very lightly beaten
- 4 tablespoons Mirin
- 2 tablespoon sake
- 1 cup dashi (fish broth)
- 4 tablespoons soy sauce
- 1 teaspoon sugar
- 4-5 green onions, cut into 1″ length
- 2 bowls of cooked rice
In a skillet, heat Mirin and sake and bring to a boil.
Add prepared dashi broth (1 cup water with 1 packet of dashi instant powder, brought to a boil), soy sauce and sugar, bring to a boil.
Add sliced onion, cook until softened, about 2 minutes. Add chicken pieces, bring to simmer for about 2 to 3 minutes, or until the chicken is cooked.
Drizzle in the eggs, do not stir. Turn off the heat once the eggs is almost set.
Place rice in a large serving bowl. Pour chicken and egg mixture over the rice. Top with green onions.