Oyako Don

Oyako don means parent and child in Japanese, pairing chicken and egg in one bowl. Simmered with onion in dashi, soy, and mirin, then softly bound with eggs over rice, it is a comforting staple.

Serves 4

Estimate for one serving

• 620 cal
• 32.5g protein
• 78g carbs
• 18.5g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb boneless skinless chicken thighs
• 6 large eggs
• 1 medium yellow onion
• 1 cup dashi stock
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 1/2 tbsp sugar
• 6 cups cooked Japanese short-grain rice
• 3 scallions
• 1 sheet (optional) nori sheets
• to taste (optional) shichimi togarashi

Instructions

1. 1Cut the chicken thighs into bite-size pieces, about 1-inch chunks.
2. 2Thinly slice the yellow onion from root to tip.
3. 3Slice the scallions thinly on the bias; set aside for garnish.
4. 4In a small bowl, beat the eggs lightly with a fork; leave slightly streaky.
5. 5In a measuring cup, combine dashi, soy sauce, mirin, and sugar; stir until sugar dissolves.
6. 6Divide the cooked rice evenly among large serving bowls; keep warm.
7. 7Heat a large skillet or wok over medium heat. Add the onion slices and half of the sauce mixture. Simmer for 2 minutes until onions begin to soften.
8. 8Add the chicken pieces to the skillet in a single layer. Pour the remaining sauce over the top. Simmer uncovered for 4–5 minutes, turning chicken once, until chicken is cooked through (165 °F internal).
9. 9Reduce heat to low. Drizzle the beaten eggs evenly over the chicken and onion mixture. Cover with a lid and cook for 1–2 minutes until eggs are just set but still soft and jiggly.
10. 10Remove from heat immediately. Spoon generous portions of the chicken-egg mixture over each bowl of rice, including plenty of the pan sauce.
11. 11Garnish each bowl with sliced scallions, a few torn pieces of nori, and a light sprinkle of shichimi togarashi if desired. Serve right away.