Japanese recipe
How to make Oyakodon
親子丼
Tokyo
A bowl of rice topped with chicken and onion simmered in a sweet soy broth and bound with softly set egg. The name means 'parent and child bowl', because it contains both chicken and egg.
Ingredients
- 250 g boneless chicken thigh, cut into bite-size pieces
- 1 onion, thinly sliced
- 200 ml dashi stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 3 eggs (the egg is traditionally left soft; cook it until fully set if serving pregnant women, young children, older people or anyone with a weak immune system)
- 2 bowls of hot cooked Japanese rice
- 1 spring onion, sliced
Method
- Put the dashi, soy sauce, mirin and sugar in a small frying pan and bring to a simmer.
- Add the onion and cook for 3 minutes, then add the chicken and simmer for 6 to 8 minutes, until it is cooked through.
- Lightly beat the eggs and pour them over the chicken in a circle.
- Cover and cook over low heat for 1 to 2 minutes, or longer until the egg is fully set if you prefer.
- Slide half of the mixture over each bowl of rice and sprinkle with spring onion.
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The Tokyo restaurant Tamahide is credited with creating the modern dish in 1891.
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