Oyako means parents and children in Japanese, and oyakodon is a traditional Japanese rice bowl topped with simmered chicken and egg.
Yield: 4 servings
- 4 cups steamed rice
- 3/4 lb chicken thighs or chicken breasts, cut into bite-size pieces
- 1 onion, thinly sliced
- 1 2/3 cups dashi soup stock
- 7 Tbsp soy sauce
- 4 Tbsp mirin
- 3 Tbsp sugar
- 4 eggs
- nori dried seaweed *optional
- Put dashi soup stock in a large skillet and put on medium heat.
- Add soy sauce, mirin, and sugar in the soup.
- Put chicken and simmer on low heat for a few minutes.
- Add onion slices and simmer for a few more minutes.
- Lightly beat eggs in a bowl.
- Bring the soup to a boil, and pour the eggs over chicken and onion.
- Turn the heat down to low and cover with a lid.
- After about one minute, turn off the heat.
- Serve steamed rice into individual deep bowls, then serve simmered chicken and egg on top of the rice. Sprinkle strips of dried nori on top if you would like.