Welcome to the world of Oyakodon, the iconic Japanese dish that is the very definition of comfort food. This simple yet profound meal is a type of Donburi, or a rice bowl dish, and its name literally translates to "Parent-and-Child Rice Bowl" (Oyako-don), a poetic nod to its two main ingredients: Chicken (the parent) and Egg (the child). It features tender, bite-sized pieces of Chicken and soft, creamy, half-set Egg, often with Onions, all gently simmered in a savory-sweet broth made with Dashi, Soy Sauce, and Mirin. This entire luscious mixture is then poured over a bed of steaming Japanese White Rice.

The dish has surprisingly humble and specific origins. It was first conceived in 1891 at a prestigious chicken and gamecock restaurant called Tamahide in the Nihonbashi district of Tokyo. The restaurant’s original specialty was a Hot Pot dish. Legend says that the wife of the fifth-generation owner was inspired when she saw customers pouring the flavorful, leftover Hot Pot broth, chicken, and egg over their rice. She then formalized this into a single, dedicated rice bowl dish, and the rest is history.

Fun Fact: Outside of the chicken-and-egg version, the Japanese love the "parent-and-child" pun so much that they created Tanindon (他人丼), or the "Stranger Rice Bowl," which replaces the Chicken with beef or pork. There is even a version with salmon and salmon roe called Sake Oyakodon! Despite its fame, Oyakodon is incredibly fast and easy to make at home, making it a beloved weeknight meal across Japan.

Serves

For 2 Persons Preparation Time ca. 15 Minuten

Ingredients

• Meat from one small chicken thigh (200g)
• Half an onion (100g)
• 3 Eggs
• Mitsuba parsley for seasoning
• Preferred serving size for Rice
• Half a cup of Dashi soup stock
• [Seasoning] 3 tablespoons Soy Sauce
• [Seasoning] 2 tablespoons Sugar
• [Seasoning] 2 tablespoons Mirin cooking sake

Instructions

• Chop the Mitsuba parsley to the desired length, preferably about 3 cm. Cut the chicken thigh meat into bite-sized pieces. Cut the onion into 1 cm cubes. Beat the eggs.
• Mix the Dashi soup stock and all seasonings—soy sauce, sugar, and mirin—in a separate pot and bring to a simmer.
• Pour half of the cooked soup into the Oyakodon pan and simmer over medium heat. Divide the ingredients into two halves to make a single serving. Add the chicken meat, bring back to a boil, then add the onion. Flip the chicken after it returns to a boil, cover it with the lid, and let it simmer over low-medium heat until cooked through.
• Pour half of the beaten egg over the hot part of the pan. Simmer with the lid on a low flame, turn off the heat, sprinkle with Japanese parsley, and allow the eggs to steam, covered, in the residual heat.
• Serve the finished egg mixture over a bowl of rice to complete the dish.
• Garnish the rice bowl with parsley before serving.