Oyakodon is the kind of meal you make once and then have on high rotation forevermore. It’s a Japanese classic for good reason.
First of all, oyakodon is super-quick and simple to make. I kid you not, the rice takes longer to cook than the rest of the dish. I’ve made this dish for years and can have a meal on the table within 15 minutes of walking in the door.
Secondly, it’s a really tasty dish. There’s not a lot in oyakodon not to like. Chicken, eggs, rice and shallots combined with a dashi, soy and mirin dressing. Served up with steamed green beans, broccoli and peas, it’s a gorgeous thing.
Lastly, making oyakodon uses a single pan. That’s how easy this dish is. From cooking, then devouring, then right through to washing up, it hits all the highs. It’s actually a lot like a much-less-fussy katsudon (another of our family favourites you should definitely try).
Here’s how simple it is to make oyakodon. Bet you’ll be eating this regularly, too.
Try this dinner too: Tomates farcies – the French kids favourite
Oyakodon
Makes 4 servings
Takes 15 mins
1-2 cups brown basmati rice (or any rice you like)
⅔ cup dashi stock (if you can’t get your hands on dashi, substitute chicken stock)
1 tablespoon light soy sauce
1 tablespoon mirin
1 teaspoon sugar (can omit)
500gms chicken thighs, cut into 2cm pieces
1 medium brown onion, sliced thinly
2 large free-range eggs, beaten lightly
1 scallion, chopped into ½ cm pieces
Set the rice onto boil or steam (make it how you make it). Once cooked, drain well.
While the rice is cooking, in a large frypan, bring the dashi, soy, mirin and sugar to boil.
Add the chicken pieces and simmer for about 10 mins, until chicken is almost cooked through.
Spread the onion slices over the top of the chicken and cook for about 3 minutes.
Pour the beaten egg over the top, cover and simmer for around 3 minutes, or until egg is just cooked and still a little runny.
Serve the chicken over the rice with a few scallions scattered on top.
Notes
When we are trying not to be too carby, this dish is yummy served with cauliflower rice. It’s also good when the rice is skipped and it’s served over sweet potato instead.
Has your family tried oyakodon before?
