Oyakodon is a Japanese one bowl rice dish. “Oyako” means mother and child, a reference to the egg and chicken that tops the rice, while “don” is short for donburi, which means bowl in Japanese.
There are many other donburi dishes, here are just some examples:
Katsudon – breaded pork cutlets (tonkatsu) on rice
Gyudon – beef (gyuniku) on rice
Kaisendon – seafood on rice
Unadon – grilled eel on rice
Perfect as a quick fix lunch but can also be the star for your Japanese menu!
I find it easier to cook one portion at a time as you can then just tip all the contents of the pan onto your rice. However, there is no reason why you can’t divide it up over a few bowls if you have a few mouths to feed. Just double, triple, whatever, the ingredients here.
- 200g chicken meat, preferably thigh
- 1 medium onion, sliced thinly
- 2 tbsp light soy sauce
- 4 tsp mirin
- 2 tsp sake
- 2 egg, lightly beaten
- 2 spring onions, finely sliced
- 500g/1lb 1.5oz Basmati or Jasmine rice 750ml/1pt 8fl oz water
- half tsp salt
- Let's get the rice on.
- Rinse the rice 2-3 times in cool water until it runs almost clear. I’m not a stickler for this, cloudy is fine for me!
- Add the required amount of water and salt and bring to boil on high heat. Keep an eye on it as it may boil over if your saucepan isn’t big enough. Keep it cooking on high heat until most of the water is gone. At this point, you’ll start seeing little air pockets (holes) forming on the surface.
- Turn the heat right down to its lowest setting and immediately put a close fitting lid on.
- Cook for 12 minutes on this lowest heat, then turn the heat off and move the rice off the hot hob and leave it to cook in its own steam.
- In the meantime, let's cook the chicken and egg. Heat a frying pan over medium high heat and pour in the soy sauce, mirin and sake and bring to a gentle boil.
- Add the onions and cook for about a minute.
- Add the chicken, stir and simmer uncovered, until the chicken is cooked, about 5-10 minutes, depending on the size of your chicken.
- Add the beaten egg, don't stir, cook it, covered for 30 - 60 seconds, until the egg is set. I prefer mine a little on the runny side still.
- Fluff up the rice and dish it up into 2 bowls.
- Tip the chicken mix onto your rice, top with spring onions and serve immediately.