New on NOURISH today, we are sharing our recipe for Oyakodon, a classic Japanese comfort food that translates to “Parent-and-Child Rice Bowl”. Traditionally made with chicken (the parent) and egg (the child), the chicken can be replaced with any protein of your choice. We love using salmon, pork cutlet, or fried eggplant for a veggie version.

Many Asian households will remember the smell of sweet and savory Oyakodon with soft, barely cooked eggs over hot rice. Guaranteed to warm your bones, this classic favorite is humble yet rich in flavor.

We love how much umami this easy recipe packs into one small bowl. At its best, the sweet soy and mirin sauce balances the savory chicken and then is married with the creaminess of soft eggs. The key is to cook your eggs just right – a little loose so it becomes almost a sauce over your rice. Keep in mind the hot rice will cook the delicate eggs once plated so you want to take the eggs out of your pan just seconds from being fully cooked.

Enjoy our recipe and as always, send us your versions on Instagram! We love to seeing your variations on these classics.

Oyakodon Recipe 

Ingredients 

• ½ yellow/white onion peeled
•  300 grams boneless, skinless chicken thighs 
•  1 tablespoon sake 
•  3–4 large eggs 

•  ½ cup dashi (Japanese soup stock) 
•  2 tablespoons soy sauce
•  2 tablespoons mirin
•  2 teaspoons sugar

Steps

1. Combine the dashi, 2 tablespoons soy sauce, 2 tablespoons mirin, and 2 teaspoons sugar in a bowl or a liquid measuring cup and mix all together until the sugar is dissolved.
2. Slice ½ onion lengthwise.
3. Cut the chicken into uniform pieces so they all cook at the same rate.
4. Transfer the chicken to a bowl or tray and sprinkle with 1 tablespoon sake. Set aside for 5 minutes.
5. Crack 3–4 large eggs (50 grams each w/o shell) into a bowl. Using a pair of chopsticks, lift the egg whites to “cut“ them 5–6 times into a few smaller clumps. This will prevent the egg whites from falling into the frying pan all at once.
6. In a medium frying pan, add sliced onion, then pour in enough seasoning mixture to just cover the onions.  
7. Once simmering, add the chicken on top of the onions.
8. Lower the heat once simmering.
9. Simmer uncovered until the chicken is cooked.
10. Add in 2/3 of the egg into the pan. And cover and simmer on low heat.
11. When the eggs are half way cooked, add the rest of the eggs.
12. Cook for 2 –3 more mins covered.
13. Serve in hot rice and top with a pasteurized egg yolk (optional), spring onions and togarashi.