Chicken and Egg Don

Name: Chicken and Egg Don (Oyako Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Japanese parsley (mitsuba) or spring onions (scallions) for garnishing; Japanese stock (dashi) 225 ml (7⅔ fl oz); Koikuchi soy sauce 70 ml (2⅓ fl oz); Johakuto sugar about 1 Tbsp; Steamed rice 400 g (14 oz); Boneless chicken leg with skin 200–250 g (7–9 oz); Mirin 25 ml (⅘ fl oz); Eggs 4, beaten; Yellow onion 1, peeled and both ends trimmed

Oyako Don

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

Oya means “parent” and ko means “child”. A typical oyakodon has chicken and eggs, which explains why it is named as such. Another reason for this name is its popularity with people of all ages, as both the young and old enjoy this dish a lot.

Ingredients

Boneless chicken leg with skin 200–250 g (7–9 oz)
Yellow onion 1, peele

Asia
Japan
Main course
Lunch

Method

Remove excess yellow fat from the chicken and cut into bite-size pieces.
Slice onion very thinly and parallel to the lines so that you get thin strips.
Prepare sauce. Pour mirin into a pot and bring to a boil. Add stock, koikuchi soy sauce and sugar. Simmer until the sugar dissolves.
Divide all ingredients into two portions to cook each serving