Oyakodon

Oyakodon — literally "parent and child bowl" — brings together chicken and egg in a lightly sweetened dashi broth, served over steamed rice. The poetic name reflects the relationship between the two main ingredients: the hen and her egg. This dish was popularized in Tokyo in the late Meiji era and has since become one of Japan's most beloved donburi, found everywhere from railway station kiosks to devoted oyakodon specialty restaurants. The secret lies in timing: the egg should be barely set, silky and custardy, never fully cooked.

Serves: 2

Ingredients

• 300g (10.5 oz) boneless chicken thighs, sliced into 2cm (¾ inch) pieces
• 4 eggs
• 1 medium onion, thinly sliced
• 200ml (¾ cup) dashi stock
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 2 servings freshly cooked Japanese short-grain rice
• Mitsuba or flat-leaf parsley, to garnish
• Shichimi togarashi, to serve (optional)

Instructions

1. Combine dashi, soy sauce, mirin, sake, and sugar in a small bowl. Stir to dissolve.
2. Cook the rice according to package instructions. Keep warm.
3. Heat a small frying pan or oyakodon pan over medium heat. Add the dashi mixture and onion. Simmer gently for 4–5 minutes until onion softens slightly.
4. Add chicken pieces in a single layer. Cook for 5–6 minutes, turning once, until chicken is just cooked through.
5. Beat 3 eggs lightly — a few strokes only, leaving some streaks of white visible. Pour two-thirds of the egg mixture over the chicken and onion in a circular motion.
6. Cover the pan and cook 60–90 seconds until the egg is mostly set but still glossy and slightly wobbly in the center. Drizzle the remaining beaten egg over the top, then immediately remove from heat.
7. Slide the entire topping over a bowl of rice in one motion. Garnish with mitsuba or parsley and serve immediately with shichimi togarashi on the side.

Cook's Notes: Use a pan that fits two servings and serve one at a time for best results — each portion should be cooked individually for perfectly timed egg. Chicken thighs stay tender and juicy; breast meat dries out quickly.