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- Oyako-don (Chicken and egg on rice)
Oyako-don (Chicken and egg on rice)
The most basic dish of donburi dishes. Juicy chicken and sweet onion are combined with soft egg.
| Category | Japanese food |
|---|---|
| Difficulty | Medium |
| Required time | 15minutes |
| Calories | 644kcal |
Drinks recommended for this dish
Ingredients (2 persons' portion)
- 150 g chicken thigh
- 2 eggs
- 1/2 onion
- small amount of mitsuba herb (or trefoil)
- A (150 ml water, 1 tablespoon sake, 1 tablespoon mirin sweet cooking sake, 2 teaspoons cane sugar, 2 tablespoons soy sauce)
- 2 donburi bowls warm rice
- Remove excess fat from the chicken thigh, and slice into small bite-sized pieces.
- Peel the onion and cut into wedges.
- Cut the mitsuba herb in 2 cm long pieces.
- Use a small pan (or an oyako-nabe pan) and make each serving separately. Put half of ingredients of A into the pan, and place on the heat. When boiling, add half of both 【1】 and 【2】. Lower the heat just before coming to a boil, and simmer until the chicken is cooked through.
- Pour the lightly beaten egg into the pan, and cover with the lid. Lower the heat to a simmer, and cook until the egg reaches the desired firmness.
- Put 【5】 over the rice in each donburi bowl, and garnish with the mitsuba herb.
Point & Advice
This recipe is called "oyako (parent and child)-don" because chicken and egg are used. Regular sugar can be used instead of cane sugar.
Chicken breast or white meat can be used as a substitute for chicken thigh.