In Japanese oyako literally means “parents and children” and don is short for “donburi,” which is food served on top of rice in a bowl. This recipe calls for boiled chicken covered with beaten egg (hence the “parent/child” metaphor). Many udon restaurants serve Oyakodon in Japan.
Yield: 2 servings
Time: 15 minutes
Ingredients
- 0.4 lb of chopped chicken
- 1/2 medium onion (sliced)
- 2 beaten eggs
Spices
- 3 tsp mirin
- 3 tsp soy sauce
- 1 tsp sake
- 2 tsp sugar
- 1 tsp hon-dashi
(soup stock powder)
- 2 tsp chopped seaweed (optional)
Preparation
- Boil 1 cup of water in frying pan, add hondashi
- Add mixed spices (mirin, soy sauce, sake and sugar) then mix in onion and chicken
- After the mixture boils, cover for 5 minutes over medium heat
- Drizzle egg over mixture and cover again for 30 seconds on high (longer if you prefer your eggs well done)
- Serve in a bowl over steamed rice
- Sprinkle seaweed on top(if desired)
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