abandoning postponing all the other recipes that are queuing behind to be blogged because this oyakodon simply cannot wait. It’s just out-of-the-world delicious and the reason why I didn’t make it earlier is because I never have dashi stock on hand, which was a required ingredient.
But I still don’t have access to dashi stock on hand now, so… you’ll have to read on to find out what I used (but I’m sure you can guess it quite easily!)
Oyako translates to “parent and child” while donburi translates to “rice bowl”. Together, oyakodon simply means “parent and child rice bowl”. It is an extremely popular Japanese dish which features chicken meat (parent) and egg (child) on top a bowl of steaming Japanese rice. The base recipe that I used is by Nami from Just One Cookbook.
Chicken : Nami cooked her chicken directly in the sauce, but I prefer the chicken to have some flavour on its own, so I marinated the chicken with a little soy sauce and sake and sear them before cooking the sauce. (Read more about the Maillard reaction.)
Onion : X and I have a little problem with onions. We love the taste of them, but unless they are in burgers, we generally don’t like them on their own and will pick them out before eating. But we are okay with them if they are chopped finely or mixed into other ingredients. (Are you like us?) So I added a generous amount of cabbage into the stock to cook together with the onion. The cabbage adds additional sweetness to the sauce (hence I don’t need to add any sugar), cooks well with the onions until we can’t taste the presence of them and I don’t have to whip up a separate dish to cover our vegetable intake – win, win and win!
Stock : Traditional oyakodon calls for dashi stock, which is made by heating water with kombu and shavings of katsubushi. There is also instant dashi available these days but so far I don’t think I’ve seen it in the Asian markets (at least I know I wasn’t actively looking for it). So I used vegetable stock – which was home-made as well! I strained the water used to boil potatoes and carrots (usually when I’m making a mash), let cool and freeze them into cubes (currently I’m using a Ferrero Rocher container to freeze my stock cubes hehe). I thaw the required cubes and use them as a substitute to dashi stock. It will definitely be more flavourful if I’m using a meat stock, but I’m not complaining. (;
We love to drench the rice with lots of the sweet and salty gravy, and mixing the soft egg curds into the rice is such pure bliss! This dish is also very easy to whip up and extremely satisfying. I think the most troublesome part is actually the cooking of Japanese rice! But I’m sure normal long-grain rice will work well as a substitute too.
Here’s how to make it!
|1) Marinate chicken thigh cubes with soy sauce and sake.||2) Sear the chicken in hot oil until browned.|
|3) Turn the chicken and continue to sear until browned. Remove the chicken and set aside.||4) Add in stock, mirin, sake and soy sauces and bring to a boil.|
|5) Add in thinly sliced onion.||6) And thickly sliced cabbage.|
|7) Simmer for 5 minutes.||8) Add in the chicken.|
|9) Simmer for another 5 minutes.||10) Drizzle beaten eggs on top.|
|11) One last simmer to cook the eggs.||12) And you're done!|
- 2 boneless and skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons oil
- 1 cup dashi / vegetable / chicken stock
- 3 tablespoons mirin
- 1 tablespoon sake
- 1 to 2 tablespoons Japanese soy sauce
- ½ tablespoon dark soy sauce (optional, for colour)
- ½ large onion, peeled and sliced
- 2 to 3 cups sliced cabbage (about ½-inch thick)
- 2 large eggs, beaten
- Fined chopped spring onion / coriander (for garnish)
- 1 tablespoon Japanese soy sauce
- ½ tablespoon sake
- Combine chicken thighs with marinade ingredients. Set aside to marinate for at least 15 minutes.
- Heat oil over high heat in a frying pan until very hot. Add in the marinated chicken thighs in one layer and sear until browned. Flip and sear the other side until browned as well. The chicken thighs don't have to be fully cooked as they will cook again later. Remove the chicken thighs into a bowl.
- Without cleaning the pan, add in the stock, mirin, sake, 1 tablespoon of Japanese soy sauce and dark soy sauce (if using). Bring to a boil then lower the heat to medium and add in the onion and cabbage. Cover and simmer for 5 minutes, stirring once. Add in the chicken thighs, cover and simmer for another 5 minutes, stirring once. Taste and add in the reserved Japanese soy sauce if needed.
- Drizzle the beaten eggs evenly on top - do not stir the mixture. Cover and simmer for another 1 to 2 minutes until the eggs are of desired doneness.
- Scoop the mixture onto Japanese rice and garnish with finely chopped spring onion and/or coriander. Serve immediately.
- You can add in 1 more egg if you want more of the soft curds on top of your rice - we will definitely be adding it the next time we make this!
- Adapted from Just One Cookbook