Tender chicken and onions with an umami-rich broth and silky eggs.

Oyakodon

Serves 2-3

This donburi or rice bowl, which translates to “parent and child” comes together faster than you can say Bob’s your uncle. It is the epitome of understanding the simplicity of Japanese cuisine.

Ingredients

250g (about .5 lb) chicken thigh or breast, cut into bite sized pieces

200g (1 large) onion, sliced with the grain .25 in thick

1 garlic clove, minced – optional

5 T soy

5 T mirin

2.5 T sake

1.5 T sugar

200 ml (1 c) dashi stock, Quick dashi sub, water

2 eggs, lightly mixed - the egg white and yolk should not be well mixed

Quick dashi sub

200ml (1 c) water

3g dashima

2 t fish sauce

Finishing and Garnish

Fresh cooked rice

Mitsuba (Japanese parsley) – optional

1 scallion, thinly sliced

Recipe Know-how

Quick Dashi Sub

1.      In a small pot bring ingredients a to boil covered.

• Boil 1 minute

• Remove from heat. Allow to sit 10 minutes.

• Discard dashima and set broth aside

Finishing

2.      In a medium-wide pan bring onions, garlic, soy, mirin, sake, sugar and broth to a boil covered.

• Boil 1 minute

• Reduce heat to medium. Add chicken. Cook covered 7 minutes for chicken breast and 10 minutes for chicken thighs. Halfway through cooking, flip chicken pieces over.

• Increase heat to high. Remove cover. Bring to full boil.

• Quickly pour the egg on top of ingredients. Cover and turn heat off.

• Allow to set 45 seconds - 1 minute or until the egg is cooked to your liking.

The eggs should be just set and silky in texture.

If the eggs are not cooked to your liking after the allotted time, Turn the heat to low and allow to continue cooking another 30 seconds.

Do not allow the liquid to come to a full boil or the eggs will overcook.

3.      Evenly divide the topping over the hot rice being sure to add broth to each bowl. Garnish with mitsuba or scallions.

4.      Serve immediately.