Oyako-Don (親子丼) is a popular dish common at restaurants, convenient stores, and homes in Japan which was founded way back in 1891 in Tokyo. I have such a love and hate relationship with this dish. Oyako-don literally means “parent and child rice bowl” because it consists of chicken and egg. It’s the such a brutal name, but despite the name, my family loves it!
|INGREDIENTS (4 SERVINGS)|
|Chicken Thigh Meat||2 Pieces (1lb / 450g)|
|[SAUCE] Water||1 Cup / 250ml|
|[SAUCE] Soy Sauce||4 Tablespoons|
|[SAUCE] Mirin||2 Tablespoons|
|[SAUCE] Sugar||1 Tablespoon|
|[SAUCE] Dashi Powder||1 Teaspoon|
- Cut the onion into thin slices.
- Remove the skin of the chicken thigh meat and cut into smaller bite size pieces.
- Beat the eggs in a bowl and set aside.
- Heat some oil to the pan and cook the onions briefly on medium heat.
- Add chicken to the pan and cook until it turned color.
- Add the [SAUCE] ingredients to the pan, cover with a lid and cook for 5 minutes on medium-low heat until the chicken meat is cooked through.
- Pour half of the beaten egg batter evenly over the top, cover with a lid and cook for 1 minute under low heat.
- Pour the rest of the egg batter into the pan, and cover with a lid to cook for another 1 minute.
- Serve with steamed rice. (Optional: You can sprinkle some Japanese 7 spice powder (Shichiri Togarashi) on top too!)