Oyakodon is a very popular Japanese dish, and its name literally translates to "parent and child donburi", a play on the fact that the dish contains both chicken and eggs. It's a simple one-dish meal that involves chicken and eggs being simmered together in a sweet and savory dashi-based broth. The best part about this dish is that it only takes about 20 minutes to prepare and cook, but is 100% authentic! (and tastes 100% authentic!)
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2NE1- Do you love me [click here for eng lyrics]
2 boneless, skinless chicken thighs
3 Tablespoons mirin
1 Tablespoon sake
1 cup dashi stock (see below for directions)
2 Tablespoons soy sauce
1 Tablespoon sugar
1/2 large onion
2 large eggs, lightly beaten with a fork
1 small bunch green onion
rice for serving
prep time: 5 min (+5 min to make the dashi stock)
cook time: 15 min
adapted from Just One Cookbook
Note: To make dashi stock that is convenient to make but is still authentic, use the dashi packets sold in Asian grocery stores/ supermarkets that carry Asian ingredients. This recipe will yield about 3 cups of the stock- you only need 1 cup of the stock for this recipe, so you can put the rest in an airtight container and keep in the fridge for about 3-7 days.
Directions: In a small saucepan, add the 3 cups of water and the dashi packet. Cover the pan, and allow the liquid to come to a boil on medium-high heat. Once it boils, turn the heat down to medium, and simmer for 5 minutes. Discard the packet, and there you have it- dashi stock!
1. Thinly slice the onion and the green onion.
2. Slice the chicken diagonally into 1" pieces (hold the knife so that the blade is diagonal/ almost parallel to the surface of the cutting board, and slice- this will allow you to have meat with a larger surface area that can absorb flavor more quickly).
3. In a large skillet, bring the mirin and sake to a boil on medium-high heat.
4. Add the dashi stock, soy sauce, and sugar. Bring to a boil again.
5. Spread the onions out in a single layer, and scatter the chicken pieces on top. Cover the skillet and bring to a boil.
6. Using a spoon, remove the excess scum that rises to the surface. Cover the skillet again and cook for about 10 more minutes on medium heat.
7. While the chicken is cooking, gently beat the eggs in a small bowl.
8. Slowly drizzle the eggs over the chicken and the egg. Cover the skillet again, and cook for about 2-3 minutes until the eggs are done cooking. Gently shake the skillet occasionally so that the eggs to not stick to the bottom of the pan.
9. Add the green onion, and remove from heat. Spoon some of the chicken and eggs over a bowl of steamed rice. Drizzle some more of the sauce on top if desired.