Recipe Oyakodon

It's impossible to talk about Japanese cuisine without mentioning oyakodon (親子丼), a dish as simple as it is irresistible. A true classic in homes and restaurants specializing in donburi, this bowl of rice topped with tender chicken and eggs delicately simmered in a savory sauce of dashi, mirin and soy sauce is a concentrate of comfort. Its name, which literally means "parent and child" in reference to the chicken and eggs, perfectly illustrates the perfect harmony of flavors.

Prep Time

15 minutes

Cooking Time

10 minutes

Servings

2

Ingredients

• 2 chicken thighs or fillets (approx. 200 g)
• 1/2 medium onion
• 2 eggs
• 1 tablespoon chopped chives (optional)
• 100 ml dashi (or 100 ml water + 1/2 tsp dashi powder)
• 2 tbsp. soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon sugar
• 2 bowls hot cooked Japanese rice

Directions

1. If using thighs, remove the skin and bone, then cut the flesh into medium-sized pieces (approx. 2-3 cm). If using tenderloin, slice into thick strips to avoid drying out during cooking.
2. Cut the onion into thin strips to soften it quickly during cooking.
3. In a bowl, lightly beat the eggs with chopsticks or a fork. Don't over-mix, leaving light and dark parts visible for a more interesting texture when tasting.
4. In a small frying pan or shallow saucepan (ideally 18-20 cm in diameter), pour in the dashi, soy sauce, mirin, sake and sugar.
5. Stir gently to dissolve the sugar and bring to the boil over medium heat.
6. Once the sauce is simmering, add the chicken pieces, distributing them evenly in the pan.
7. Cook for 5 to 6 minutes, turning the pieces occasionally, until the chicken is tender and well infused with the flavors of the sauce.
8. Next, add the sliced onions and simmer for another 2 minutes, until they become translucent and tender.
9. Reduce the heat to low to avoid overcooking the eggs. Pour half the beaten eggs over the chicken and onions, distributing them evenly.
10. Cover immediately and cook for about 30 seconds to 1 minute, until the eggs begin to set around the edges but remain slightly runny in the center.
11. Next, slowly pour the remaining eggs over the mixture and cover again. Cook for another 30 seconds to 1 minute. At this point, the eggs should be set but still soft and slightly wobbly.
12. Turn off the heat and let it rest, covered, for 30 seconds to allow the flavors to meld.
13. Fill two bowls with hot rice.
14. Using a spatula, carefully spoon the chicken and egg mixture over the rice, keeping the sauce in place.
15. Sprinkle with chopped chives or mitsuba (a Japanese herb) for a touch of freshness.