When I first moved to Japan, I thought that Japanese food was complicated and time-consuming to make. Cut to my friend telling me about her signature one-pan dish that only needed a handful of ingredients, and I was sold.
Today on Japanese Recipe Adventures, we’ll be making oyakodon, rice topped with onions, fried egg and chicken simmered in a blend of traditional Japanese seasonings. It gets its name from oya (親, parent), ko (子, child) and don (丼, bowl)—literally “parent-and-child donburi.” Pretty dark if you ask me!
This is an excellent recipe to have in your arsenal if you want something tasty but inexpensive and easy to make.
- 1 chicken breast or thigh
- 1/2 an onion
- 2 eggs (scrambled)
- 1 tablespoon of cooking oil
For the oyakodon sauce
- 1/2 cup of dashi (soup stock such as miso, chicken or fish).
- 1 1/2 tablespoon of mirin (sweet rice wine for cooking)
- 1 1/2 tablespoon of soy sauce
- 1 1/2 tablespoon of sugar
Directions for making oyakodon
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