Oyakodon, meaning "parent-and-child rice bowl," is a beloved Japanese comfort food, simple yet deeply satisfying. This heartwarming dish features tender chicken and eggs simmered in a savory dashi broth, all served over fluffy white rice. Its name, evocative of a parent's nurturing care, reflects the dish's gentle nature and its ability to soothe the soul. The combination of succulent chicken, soft eggs, and the rich umami of the broth creates a truly unforgettable culinary experience. It's a dish perfect for a cozy night in or a quick, nutritious weeknight meal.
Oyakodon is surprisingly easy to make, even for novice cooks. The key lies in balancing the flavors of the dashi, soy sauce, and mirin, creating a harmonious broth that perfectly complements the chicken and eggs. Ready to experience the culinary embrace of this Japanese classic? Let's dive into the step-by-step guide to making your own delicious Oyakodon.
Tools Needed
- Frying pan
- Pot
- Strainer
- Bowl
- Rice cooker
Ingredients
- Skin-on Chicken Thighs: 2
- Salt: a little bit
- Water: 2 cups
- Kombu (kelp): 1 piece
- Bonito Flakes: null
- Soy Sauce: 3 tablespoons
- Mirin (sweet rice wine): 3 tablespoons
- Sake: 2 tablespoons
- Onion: 1
- Eggs: 2
- Mitsuba (or Parsley): a few stems
- Japanese Short Grain Rice: null
- Ichimi Togarashi (optional): null
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Broth
- Debone two skin-on chicken thighs, make shallow cuts for even cooking, and season with salt. Refrigerate while prepping other ingredients.
- Gently simmer 2 cups of water and 1 piece of kombu. Once bubbling, remove from heat, add bonito flakes, and let sit for 5 minutes. Add salt (about 1 tablespoon). Strain.
- Slice onion. Optionally, char the onion slices in a pan to enhance flavor.
- Slice the cooked chicken into medium-sized pieces (thinner if you skipped charring).
Step 2. Cook the Chicken and Onions
- Cook chicken skin-side down in a pan over medium heat to render fat and achieve a golden brown color. Don't cook fully; it will simmer later.
- In a pan, combine onions and half of the dashi broth. Add chicken and simmer for about 5 minutes.
Step 3. Simmer with Eggs
- Add half of the beaten eggs; once set, add the remaining eggs.
Step 4. Serve and Garnish
- Serve over hot steamed Japanese short-grain rice. Garnish with mitsuba (or parsley) and ichimi togarashi (optional).
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- Using powdered dashi is a convenient alternative to making it from scratch.
- Skipping the skin-on charring step on the chicken will reduce cook time significantly.
- Thinner onion slices will cook faster.
Nutrition
- N/A
FAQs
1. Can I use chicken thighs instead of chicken breasts in oyakodon?
Yes! Chicken thighs will result in a richer, more flavorful broth because they have more fat.
2. What can I substitute for mirin if I don't have any?
You can substitute with a combination of 1 tablespoon of sugar and 1 tablespoon of sake or dry sherry. Adjust to your taste.
So there you have it – your own delicious bowl of Oyakodon! This comforting classic is perfect for a quick weeknight meal or a special occasion, showcasing the simple beauty of Japanese cuisine. Enjoy the warmth and satisfaction of this parent-child bowl, and don't hesitate to experiment with your own variations.