Name: Chicken and Egg on Rice (Oyako Don)
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 mitsuba sprigs or a handful of mustard and cress; 300 ml/½ pint/1¼ cups second dashi stock, or the same amount of water and 25 ml/1½ tbsp dashi-no-moto; 30 ml/2 tbsp caster (superfine) sugar; shichimi togarashi, to serve (optional); 275 g/10 oz/scant 1½ cups Japanese short grain rice cooked with 375 ml/13 fl oz/scant 1⅔ cups water; 4 large (US extra large) eggs, beaten; 2 small onions, sliced thinly lengthways; 60 ml/4 tbsp shoyu; 60 ml/4 tbsp mirin; 250 g/9 oz chicken thighs, skinned and boned

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This dish is called Oyako Don which means a parent (the chicken) and a child (the egg). It is traditionally cooked in a Don-buri, which is a deep, round ceramic bowl with a lid, and is essential tableware in Japan; restaurants often use them in lunchtime menus.

Ingredients

250 g/9 oz chicken thighs, skinned and boned
4 mitsuba sprigs or a

Method

Cut the chicken thighs into 2cm/¾in square bitesize chunks. Remove the root part from the mitsuba, and chop into 2.5cm/1in lengths.
Pour the dashi stock, sugar, mirin and shoyu into a clean frying pan with a lid and bring to the boil. Add the onion slices and lay the chicken pieces on top. Cook over a high heat for 5 minutes, shaking the pan frequently.