Oyakodon, meaning 'parent and child rice bowl', is traditionally a Japanese style dish where chicken and egg (hence 'parent and child') are simmered with onions in a seasoned liquid. While the traditional method is delicious, here's my slightly-altered rendition of the dish where we add an additional step by browning the chicken first before simmering, producing a slightly richer flavour. Best part, you can make this in half an hour (provided you have cooked rice available). Enjoy!
Oyakodon (Japanese Chicken and Egg Rice Bowl) Recipe
Prep time: 5 minutes | Cook time: 25 minutes
1 medium Onion
1 clove Garlic
4 pieces boneless Chicken Thighs
1 tbsp Soy Sauce
1½ tbsp Mirin
1 tbsp Sake
50 ml Dashi (optional - you can learn to make dashi through my Miso Soup Recipe)
1 Green Onion, chopped
2 cups Cooked Rice
Shichimi Togarashi (seven spice powder - optional)
Welcome to Simple Meals! My name is Celine.