Oyakodon is traditionally named because the dish consists of chicken (the parent) and egg (the child). But you probably already knew that.
I love making oyakodon because the chicken and egg mixture ends up so silky soft, and with the dashi and soy sauce base, it is incredibly tasty for very little effort.
Here is the recipe I used. It is enough for 2 hungry people, but can be doubled or halved just as easily.
Oyakodon (with rice)
3 chicken thigh fillets, chopped into strips
1 brown onion, finely sliced
1 ½ cups dashi soup stock (I mixed 8g of dashi powder with 1 ½ cups boiling water)
5 tblsp soy sauce
3 tblsp mirin
2 tblsp sugar
3 eggs, lightly beaten
3 cups steamed rice, to serve
Spring onions, chopped, to serve
1. Heat frypan over high heat. Add 1 tablespoon of vegetable oil, and when hot, add chicken pieces. Cook until the chicken is lightly browned. It does not need to cook through just yet. Remove chicken from the pan
2. Put dashi stock, soy sauce, mirin and sugar into the pan and heat.
3. Add chicken back to the pan and simmer for about 3 minutes.
4. Add onion slices to the pan and simmer for about 2 minutes.
5. Increase heat and pour the beaten eggs over the chicken.
6. Turn down the heat, cover the pan and leave to simmer for 1-2 minutes, until the egg is set
7. Remove from heat and serve over boiled rice, with the juices poured over. Sprinkle some spring onion over the top if you like.
Chicken and onion on the simmer; rice on the boil; egg added to the mix; pickled cucumber as condiment
Also, is it just me, or is the amount of washing up required inversely proportional to the effort needed to cook something. This is what I used to make this meal, and what I had to wash up (I never use the dishwasher because it doesn’t seem like enough dishes at the time…)