Japan

Oyakodon

Name: Oyakodon
Total time: 20 min
Yield: 2
Cuisine: Japan
Ingredients: 300 g Chicken thigh, diced; 4 Eggs; 1 Onion; 150 ml Dashi; 2 tbsp each Soy sauce & mirin; some Spring onion; 2 bowls Cooked rice

Chicken and egg on rice – “parent and child”

Oyakodon literally means “parent-and-child bowl”: chicken and egg meet over the rice. The dish is documented in late-19th-century Tokyo.

A sweet-savoury dashi sauce binds tender chicken and just-set egg into one of Japan's most loved donburi.

Servings2

Time20 min

LevelEasy

Ingredients

Chicken thigh, diced300 g
Eggs4
Onion1
Dashi150 ml
Soy sauce & mirin2 tbsp each
Spring onionsome
Cooked rice2 bowls

★ = available authentic in the Asia Boutique

Preparation

Bring dashi with soy sauce and mirin to a simmer in a pan.
Soften the onion until translucent.
Add the chicken and let it cook through in the sauce.
Pour over the beaten eggs, cover and let just set.
Slide onto the rice and scatter with spring onion.

Make it original

Dashi and mirin make a silky oyakodon – ingredients in the Asia Boutique.

Discover ingredients