Oyakodon 親子丼

Easy Oyakodon recipe

About Oyakodon

Oyakodon 親子丼 literally "Parent-child over rice", it is a type of Donburi or Japanese rice bowl dish in which chicken, egg, sliced scallion or onion or leek, and some other pungent herbs like Mitsuba, simmered together in a bonito broth and then served on top of a large bowl of rice.
Oyakodon is a well-known rice bowl which is born around the year of 1891 in Japan, is an ancestor among the Donburi. Not only in the past, you could find that this is a common dish in Japan no matter where you go especially when you dine in Izakaya, it is as famous as Ramen in Japan, or Sashimi, furthermore, it is easy to make and also a famous dish for a family, even a man who never step into a kitchen can cook it easily.

The normal Oyakodon is too simple somehow, the recipe here will be a bit different than the normal version, but no worry, it is still as simple as usual, just extra step is applied, to obtain a fluffy and creamy texture of egg sauce.

Variation of the Oyakodon

There is a few variation of the Oyakodon, yes! only for Oyakodon.

"Parent-child noodles" if you pour the simmered chicken and egg over a bowl of blanched Udon, it taste as good as a rice, you could try this if you prefer noodles than a rice.

In the Kansai region of Japan, there is a shop which is using the duck meat to cook with the egg and then serve like the exact way of Oyakodon, they call it "Cousin bowl", do you agree? Why not they call it uncle bowl?

Not only the birds run or fly on the land could make Oyakodon, the seafood will do well especially fish and crab. The well-known seafood Oyakodon is Shake Oyako which means the "Salmon andSalmon Roe  bowl", it could be found in Salmon flake, Salmon Sashimi, or Salmon Teriyaki. Other than that you can find the version of herring Oyakodon in the Tsukiji market with its marinated herring roe as well.

In the Miyazaki prefecture, local will use the chicken, onion, dried shiitake, carrot, and white radish, simmer them in a broth with eggs then pour over a bowl of rice, they call that dish as an Oyakodon too.

Oyakodon

Source

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 2 people for two bowls

Ingredients

• 2 bowls              cooked rice
• 1/2 stick             Leek, diagonal thin sliced.
• 5 stalk                Mistsuba, cut into about 2cm in both stem and leaves
• 150 grams         Chicken thigh meat
• 4 nos                 Eggs
• as need             Nori Seaweed Strips, for garnish
• 125 ml               Bonito Fish Soup Stock / Katsuo dashi
• 2 tablespoon     Soy Sauce
• 2 tablespoon     Mirin (Sweet Cooking Rice Wine) 

Let's cook!

1. Heat a pan without oil, sear the whole chicken thigh over high heat with skin down first, give it a gentle press and sear it for medium rare, a result both browned skin and flesh.
2. Remove the chicken thigh from the pan once it is well seared, cut into bite size about 2cm in both length and width (suite yourself), then set aside.
3. Starting from here, we will cook a portion by a portion.
4. Pour in the half portion of the dashi(broth), soy sauce, and mirin into a saucepan or Donburi Pan if you have any, simply apply heat, then add in half amount of the sliced chicken and leek into the saucepan, and leave it on the fire.
5. Meanwhile, break two eggs in the bowl and break the egg yolk then mix gently, need not whip.
6. Turn the heat into simmering once the stew reaches the boiling point, then swiftly drizzle in half of the beaten egg all over the stew, then simmer with a lid for 10 seconds.
7. Drizzle in the rest of the eggs when the surface of the stew is a bit cooked, arrange the Mitsuba on the stew, then cover with a lid to simmer for another 10 seconds again.
8. Remove the lid then maneuver the saucepan to pour the Oyako stew over a large bowl of rice, garnish with the shredded dried seaweed.
9. Repeat the same procedure to make the second bowl.

Alright? We did it!

Thank you for reading until here, if there is any misunderstanding, please let me know or point out any mistake you find in this are an article, I am learning, so your command about the bad is my precious experience, both in grammar and the way I did.

Once again, thank you.

Cooking with picture

Ingredients reference.

Sear the chicken.

Slice the seared chicken into bite size

Ready the mise en place.

Ready for the stew broth

Add the sliced chicken and leek

Drizzle in half of the two eggs, cover with lid, simmer for 10 seconds.

When the eggs on the surface of the stew are slightly hardening, drizzle in the rest on the eggs and simmer with lid for another 10 seconds.

Maneuver your wrist to pour the stew over a large bowl of rice, then garnish with the shredded dried seaweed.