Hello! Going to share with you all on how to make Oyako don (親子丼). You can always find this on the menu when you go to a Japanese restaurant that serves set meal (定食 teishoko). The meaning of Oyako is ‘parent & child’ and don is a short-form for donburi which means ‘rice bowl’.
Ingredients (Serves 2):
- Chicken thigh meat – 1 piece (approx. 250g ~ 300g)
- Egg – 3 medium sized
- Onion – 1/2 of regular sized
- Dashi stock – 200ml
- Shoyu – 50ml
- Mirin – 50ml
- Cooked rice – 2 person servings
- Pan-fry the chicken thigh in a heated pan with some cooking oil until the skin side starts to brown. [Note: to place the skin side down first, then flip over.]
- The chicken thigh does not need to be fully cooked in step 1 as it will be simmered in step 7.
- Slice the chicken thigh into bite-sized pieces.
- Beat the eggs lightly together in a bowl. [Note: do not beat the eggs until you can’t see the egg whites.]
- Slice the onion.
- In a pot, add in dashi stock, shoyu and mirin together and bring to a boil.
- Add in the sliced chicken thigh pieces and sliced onion and bring it to boil again.
- Bring the fire to low and slowly pour in half of the beaten eggs in a circular motion. [Note: hold your chopsticks against the bowl while pouring the beaten eggs and start from the middle then outwards. You will notice that what was poured out are the egg whites, keep the beaten yolks for the step 10.]
- Cover with a lid to allow the meat and egg whites to be cooked.
- Pour in the remaining beaten eggs (mostly egg yolks) to fill the ‘holes’ which the egg whites didn’t managed to cover.
- Turn off the fire after 30 seconds.
- Serve it on top of Japanese rice and garnish it with mitsuba (三つ葉) or shredded seaweed (刻み海苔).
For a healthier choice, you may use chicken breast meat instead of thigh and 2 eggs instead of 3. I’ve learnt the ‘golden ration’ of the simmer sauce for Oyako don on a TV prog and found that it’s really good. 😀
P/S: The reason for adding the egg white in first is because egg white takes a longer time to cook than egg yolk.