Oyakodon Recipe

Oyakodon (Oh Yah Ko Dohn) - literally translates to "parent-kid bowl".
Kinda weird but it works. Chicken and egg combo dish served in every Japanese household.

The key lies in the Dashi Tsuyu. Dashi being the flavors extracted from bonito flakes and kelp broth. And Tsuyu is just another word for broth with soy sauce, mirin and sake.

Aramis is a big fan and wanted me to post my recipe for this dish. So here it goes.

Ingredients : (try to always use organic. not only is it better for you, it tastes better because it was raised or farmed the old fashioned way...no antibiotics, hormones or pesticides. your body can do without any of those agents.)

4 Chicken Thighs - Look for Jidori Chickens or Organic/Cage Free
1 Onion
1 Scallion
1 Cup Dashi Tsuyu - Make sure you adjust the concentration. It usually comes 3 or 4 times concentrated. This is where you will get your Umami.
1 T Soy Sauce - The better the quality, the deeper the flavor.
4 Eggs - Organic of course
Togarashi or Shichimi chili flakes
Steamed White Rice (preferably Koshihikari Rice)

Cut chicken thighs into 1 square inch pieces and sautee till lightly brown.
Add thinly sliced onions and toss for 1 minute.
Add 1 cup of Dashi Tsuyu and let simmer for 1 minute till onions are translucent and soft.
Beat eggs to 70% homogeneous and evenly pour over the chicken reserving 10% for final presentation.
Cover the pan and cut the heat. Let sit for 5 minutes.
Uncover and pour remaining egg mixture on top.

Gently ladle the concoction on top of a steaming bowl of Japanese white rice.
You can garnish with some chopped scallions and Japanese chili flakes.
Serve with a spoon or chopsticks.
Accompanied with Miso or Chicken Broth Soup.



Here is a recipe I posted earlier in May on Oyakodon.