First cooking blog, sharing a simple recipe that takes <30 minutes to prepare. It is chicken, egg, and onion cooked simmered in a soy sauce based mixture and then served over a bowl of rice. I added some shiitake mushroom which goes well with chicken.
A popular dish in Japan, Oyakodon is translated to “parent-and-child rice bowl”. When I first saw this on the menu, I thought it meant a dish that’s for everyone, for the adult and for the kid, from the literal meaning of the kanji. It made total sense, since the ingredients are quite healthy. Later I found out it actually meant parent (chicken) and child (egg) on rice! There’s a fish variation: salmon sashimi and salmon roe rice bowl. How amusing!
The following recipe makes two servings, each serving is prepared individually.
Ingredients:
Chicken breast x 2, cut in chunks
Onion x 0.5, sliced
Shiitake x 1, sliced
Green onion x 1, chopped
Egg x 2, beaten
Seasoning Mixture
Mix about 1.5 tbsp of sake, mirin, shiro dashi, and soy sauce with enough water to dilute to taste of preference. Usually sugar is also added to the mixture and balances the umami flavors from the other sauces. Alternatively, sukiyaki sauce, which basically a mixture of mirin, sugar and soy sauce, can also be used for this dish.
Instructions
1. Lightly fry half of the onion in heated sesame oil.
2 Pour half of the seasoning mixture over the onion.
3. Add half of the chicken and the shiitake mushroom and bring to boil.
4. Cover for ~5 minutes, until the chicken is cooked thoroughly.
5. Drizzle one beaten egg and cover briefly until the egg is cooked to your preference.
6. Sprinkle green onion and it’s ready to be served!
