Oyakodon (親子丼)

A favorite Japanese comfort food. The name means “mother and child rice bowl,” speaking to the fact that it’s made with chicken and egg (macabre, I know, but also delicious!).

I mix the broth to taste, and end up putting in quite a bit more soy sauce than the recipe says by the end. It’s better with dashi, but I rarely have that on hand, so chicken stock or vegetable stock are a reasonable substitute. The sake is optional, but it really does add a nice richness to the flavor. I sometimes substitute a dry white wine.

Some recipes suggest cooking each serving individually, in which case, divide up ingredients and cook in a small fry pan. This allows for better presentation, but is less practical for serving a family.

This recipe makes 4 small servings.

Ingredients:

• 2 large chicken breasts
• 1 small onion
• 2 large eggs
• 2 stalks green onions (garnish) 
• 4 cups cooked rice

Broth

• 1 cup dashi (can use chicken/vegetable stock)
• 2 Tbsp mirin (rice vinegar)
• 2 Tbsp sake 
• 3 Tbsp soy sauce (or more)
• 1 Tbsp sugar

Directions:

1. Thinly slice onion. Slice chicken into bite-sized strips. Slice green onion in 1/2 inch (or less) angled pieces and set aside for garnish.
2. Mix ingredients for sauce and set aside.
3. In a large fry pan, sauté onions until just soft. Add chicken and brown the outsides. Add broth and simmer covered for 5 minutes.
4. Beat eggs and drizzle evenly over chicken. Cover and cook for 1–2 minutes until egg reaches desired level of doneness. 
5. Serve over bowls of rice. Garnish with green onion.