Oyakodon literally means “parent-and-child donburi”, is a donburi, or Japanese rice bowl dish, in which chicken, egg, green onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice.
The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish. In Japan, oyakodon is often served in soba restaurants and other traditional Japanese restaurants.
I picked up the recipe for this dish when I was working at New Shima Restaurant and have tweeked it since so this is my version of it.
You may have to cook in this different stages if you have a few people over for dinner. Usually in a medium sized wok, it is sufficient for 2 people. Again, I go by taste hence no measurements. With the sauce, it should have a slight sweetish taste.
- Chicken thighs, sliced
- Cabbage, thinly sliced
- Carrots, julienne
- Onions, thinly sliced
- Shiitake mushrooms, sliced
- Spring onions, thinly sliced on an angle
- Eggs, beaten with a dash of soya sauce and white pepper for seasoning (around 1 egg per one person serve)
- Japanese soy sauce, Kikoman
- White pepper
With the sauce add all ingredients and whisk until sugar is dissolved.
Heat some oil in a wok. Add the onions and stir-fry for 30 seconds, then add the carrots and shiitake mushrooms. Stir-fry for around a minute then add the chicken.
Cook the chicken until half cooked through, then add the cabbage and stir-fry for around 30 seconds.
Add the sauce just enough to cover the ingredients and allow to boil. Then add the eggs and pour over the ingredients. Cover the wok with a lid as the steam will cook the eggs, cabbage and chicken through.
Lift the wok and check if eggs are cooked through, then add the spring onions.
Serve in a bowl over a bed of rice. Remember to add the sauce to the dish as well. Serve immediately with miso soup.